Description
This Carrot Cake Roll with Cream Cheese Frosting is a delightful twist on the classic carrot cake, featuring a moist, spiced carrot sponge rolled and filled with a luscious, creamy frosting. Perfect for celebrations or a special treat, this recipe combines warm spices with the freshness of carrots and the richness of cream cheese, creating a visually stunning and irresistibly tasty dessert.
Ingredients
Scale
For the Carrot Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
Instructions
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. This blend will provide the warm spices and rise needed for the cake.
- Beat Eggs and Sugars: In a separate large bowl, beat the three large eggs with granulated sugar and light brown sugar until the mixture becomes thick, pale, and slightly fluffy. Add 2 teaspoons of vanilla extract and mix well to incorporate flavor.
- Combine Ingredients: Gradually fold the dry ingredients into the egg and sugar mixture, making sure not to deflate the batter. Gently fold in the finely grated carrots and chopped walnuts if using, ensuring even distribution.
- Prepare Baking Sheet: Line a jelly roll pan or baking sheet with parchment paper and lightly grease it. Pour the batter evenly into the pan and spread it into a thin, uniform layer.
- Bake the Cake: Bake in a preheated oven at 350°F (175°C) for approximately 12-15 minutes or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Roll the Cake: While the cake is still warm, invert it onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then gently roll the cake up in the towel, starting from the short edge. Allow it to cool completely rolled up to set the shape.
- Make the Cream Cheese Frosting: Beat the softened cream cheese with the softened unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, mixing until fluffy and well combined.
- Assemble the Roll: Once the cake has cooled, carefully unroll it and spread the cream cheese frosting evenly over the surface. Re-roll the cake without the towel, making sure the seam is underneath.
- Chill and Serve: Wrap the carrot cake roll tightly in plastic wrap and refrigerate for at least 1 hour to set. Slice and serve chilled, optionally garnished with extra walnuts or a dusting of powdered sugar.
Notes
- You can omit the walnuts to make the recipe nut-free.
- Grate the carrots finely for the best texture and moisture in the cake.
- Be gentle when folding the ingredients to keep the batter light and fluffy.
- Rolling the cake while warm prevents cracking and helps it hold its shape.
- Store leftovers wrapped in the refrigerator for up to 3 days for optimal freshness.
Keywords: Carrot Cake Roll, Cream Cheese Frosting, Spiced Cake, Carrot Dessert, Roll Cake, Holiday Dessert, Celebration Cake