Description
This easy carrot cake roll is a soft, spongy, and flavorful treat made with grated carrots and spiced with cinnamon and ginger. It’s filled with creamy cream cheese frosting and rolled to perfection, making it a delightful dessert for any occasion!
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2 tbsp vegetable oil
- 2 cups grated carrots
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven: Preheat oven to 375°F. Line a 15×10-inch jelly-roll pan with parchment paper.
- Prepare dry ingredients: In a small bowl, combine flour, baking powder, cinnamon, ginger, and salt. Set aside.
- Mix wet ingredients: In a large bowl, beat eggs and sugar until thick. Gradually beat in the flour mixture until just combined.
- Add carrots and walnuts: Stir in vegetable oil, grated carrots, and chopped walnuts.
- Spread the batter: Spread the batter evenly into the prepared pan.
- Bake: Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Cool the cake: Loosen the cake from the edges of the pan and turn it out onto a clean kitchen towel dusted with powdered sugar.
- Roll up the cake: Roll up the cake and towel together from the narrow end, then place it on a wire rack to cool.
- Unroll and frost: Once cooled, unroll the cake and remove the towel. Spread with cream cheese frosting and roll it up again.
- Chill: Refrigerate until ready to serve.
Notes
- Be sure to roll the cake while it’s still warm to prevent cracking.
- If you prefer a nut-free version, simply omit the walnuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes