Description
This Carrot Roll Cake is a delightful dessert that combines the warm spices of a classic carrot cake with a rich, creamy filling. Perfect for any occasion, this roll cake is both light and flavorful, making it a true crowd-pleaser.
Ingredients
Scale
- For the cake:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/4 cup vegetable oil
- For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
- Make the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, beat the eggs and sugar until light and fluffy, about 3 minutes. Stir in the vanilla extract and grated carrots. Gradually fold in the dry ingredients until well combined. Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake the Cake: Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and let it cool for a few minutes. While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up tightly in the towel. Allow it to cool completely while rolled up.
- Make the Filling: In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the Cake: Once the cake has cooled completely, gently unroll it. Spread the cream cheese filling evenly over the cake. Carefully re-roll the cake, this time without the towel, and transfer it to a serving platter.
- Serve and Enjoy: Slice the cake into rounds and serve. Dust with powdered sugar if desired for extra sweetness and decoration.
Notes
- Roll gently: Be sure to roll the cake carefully to prevent cracking. Rolling it while it’s still warm makes it more pliable.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cake also freezes well for up to 3 months; just wrap it tightly in plastic wrap and foil before freezing.
- Make it your own: Feel free to add chopped walnuts or raisins to the batter for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 250
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g