Description
This Carrot Cake Roll with Cream Cheese Frosting is a delightful twist on traditional carrot cake. The light and fluffy cake is filled with a smooth, tangy cream cheese frosting, creating a perfect balance of flavors. With the warm spices and rich cream cheese frosting, this dessert is sure to impress at any gathering!
Ingredients
Scale
For the 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 salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
- In a large bowl, beat the eggs, granulated sugar, vegetable oil, and vanilla extract until well combined and slightly thickened.
- Gradually fold the dry ingredients into the wet ingredients until fully incorporated.
- Stir in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared jelly roll pan and spread it into an even layer.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is done, immediately remove it from the oven and transfer it to a clean kitchen towel.
- Carefully roll the warm cake, along with the towel, into a tight log shape. Let it cool completely.
- While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Once the cake has cooled, carefully unroll it and remove the towel. Spread the cream cheese frosting evenly over the surface of the cake.
- Roll the cake back up (without the towel) into a log shape.
- Slice the roll into individual servings and serve!
Notes
- Make sure to cool the cake completely before frosting to prevent the frosting from melting.
- If you prefer a nuttier texture, add more walnuts or use a different type of nut.
- The cake roll can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes