Carrot Cake Roll Recipe
To make a Carrot Cake Roll, blend flour, sugar, carrots, and spices. Bake the batter on a parchment-lined sheet, then roll it with a cream cheese filling. Chill, slice, and serve for a delicious dessert that combines moist cake and creamy frosting.
Equipment
- Baking sheet (15x10 inches)
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Kitchen towel
- Cooling rack
- Plastic wrap
- Serrated knife
Ingredients
For the Cake:
- 4 large eggs
- 1 1/3 cups granulated sugar
- 1 1/3 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 2/3 teaspoon ground ginger
- 1/3 teaspoon ground nutmeg
- 1 1/3 teaspoons baking powder
- 1 1/3 teaspoons baking soda
- 1 1/3 teaspoons ground cinnamon
- 2/3 teaspoon salt
- 1/4 teaspoon ground cloves
- 3 tablespoons avocado oil or vegetable oil
- 1 1/3 cups finely grated carrots
- 1/3 cup powdered sugar for rolling
- 3/4 cup crushed walnuts optional
For the Cream Cheese Filling:
- 12 oz cream cheese softened
- 1/3 cup unsalted butter softened
- 1 1/3 cups powdered sugar
- 1 1/3 teaspoons vanilla extract
For Garnish:
- Powdered sugar for dusting
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
Prepare the Batter:
- In a large bowl, beat the eggs and granulated sugar until light and fluffy. Add the vanilla extract and mix well.
Combine Dry Ingredients:
- In another bowl, whisk together the flour, ground ginger, nutmeg, baking powder, baking soda, ground cinnamon, salt, and ground cloves.
Mix the Ingredients:
- Gradually add the dry mixture to the egg mixture, stirring until just combined. Then, gently fold in the avocado oil and finely grated carrots, mixing until evenly distributed.
Bake the Cake:
- Pour the batter into the prepared pan, spreading it evenly. Bake for 13-15 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake:
- Once baked, remove the cake from the oven and immediately sprinkle the powdered sugar over a clean kitchen towel. Invert the cake onto the towel and carefully peel off the parchment paper. Roll the cake up in the towel, starting from one short end. Let it cool completely.
Make the Cream Cheese Filling:
- In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Assemble the Cake Roll:
- Once the cake is completely cool, unroll it carefully. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Sprinkle with crushed walnuts, if using.
Roll the Cake:
- Carefully roll the cake back up without the towel, starting from the short end. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
Serve and Garnish:
- Before serving, dust the cake roll with powdered sugar. Slice into pieces and enjoy your delicious carrot cake roll!
Notes
Feel free to customize your carrot cake roll by adding spices or dried fruits like raisins or cranberries. If you prefer a lighter version, you can substitute some of the sugar with a natural sweetener.