Carrot Cake Roll Recipe
The Carrot Cake Roll Recipe combines a soft, spiced carrot sponge with a rich cream cheese filling, rolled into a beautiful swirl. Grated carrots add moisture and nutrition, while warm spices enhance flavor. It's an impressive yet approachable dessert, perfect for gatherings or special occasions. This recipe delivers a balanced treat with both visual appeal and delicious taste.
Equipment
- Jelly roll pan (10×15 inches)
- Mixing bowls
- Whisk and electric mixer
- Parchment paper
- Kitchen towel
- Spatula
- Grater
- Measuring cups and spoons
Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups finely grated carrots about 3 medium carrots
- 1/2 cup chopped walnuts optional
- Powdered sugar for dusting
For the Cream Cheese Filling:
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Start by heating your oven to 350°F (175°C). Take a jelly roll pan, line it with parchment paper, and lightly grease it so the cake won’t stick.
- In a bowl, sift together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another, larger bowl, beat the eggs and granulated sugar until the mixture turns thick, pale, and fluffy.
- Now, gently fold the dry ingredients into the egg mixture. Don’t overmix—just combine them carefully. Next, fold in the grated carrots and, if you want, some chopped walnuts.
- Spread the batter evenly in the prepared pan and bake it for about 15 to 18 minutes. You’ll know it’s ready when the cake springs back if you lightly press it.
- Right after it’s done, carefully turn the cake out onto a clean kitchen towel that’s been dusted with powdered sugar. Peel off the parchment paper gently. While the cake is still warm, roll it up inside the towel. Let it cool completely on a wire rack.
- While the cake cools, make the filling by beating together softened cream cheese, butter, powdered sugar, and vanilla extract until it’s smooth and creamy.
- Once the cake is cool, unroll it gently and spread the cream cheese filling evenly over the surface. Then, roll the cake back up, this time without the towel.
- Wrap the rolled cake in plastic wrap and pop it in the fridge for at least an hour so the filling can set. Finally, slice and enjoy your delicious, moist 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.
Nutrition Facts Carrot Cake Roll Recipe
| Nutrition | Amount |
|---|---|
| Calories | 180 |
| Protein | 3g |
| Carbohydrates | 22g |
| Fat | 9g |
| Fiber | 1g |
| Sugar | 10g |