A delightful twist on the classic carrot cake featuring a soft, spongy texture and luscious cream cheese filling, perfect for special occasions.
Carrot Cake Roll
Carrot Cake Roll is a delightful twist on the classic carrot cake that brings both a visual and flavor experience to your dessert table. With its soft, spongy texture and luscious cream cheese filling, this cake roll is perfect for special occasions or just as a sweet treat to uplift your day. Imagine offering a slice to your family or friends and watching their faces light up with joy; the blend of warm spices and sweet carrots makes this dessert a nostalgic favorite that everyone will love.
What truly sets this cake roll apart is not just its taste, but also its presentation. Its rolled shape adds an elegant touch that works beautifully for gatherings, parties, or even a cozy family dinner. You’ll find that its inviting aroma and beautiful looks will have everyone clamoring for a second slice!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup granulated sugar
- 1 cup grated carrots
- 1/4 cup vegetable oil
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
This shows the ingredients needed to create a scrumptious carrot cake roll.
Directions
- Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, then grease the paper as well to prevent sticking.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Whisk them together until evenly blended.
- In a separate bowl, beat the eggs and granulated sugar together until they’re light and fluffy, typically about 2-3 minutes.
- Gradually mix the dry flour mixture into the egg mixture. Fold in the grated carrots and vegetable oil until just combined.
- Spread the batter evenly in the prepared pan using a spatula for a smooth finish.
- Bake in the preheated oven for 13-15 minutes, or until the edges of the cake start to brown, making sure not to overbake.
- Once baked, immediately invert the cake onto a clean kitchen towel that has been dusted with powdered sugar to prevent sticking.
- Carefully roll the cake up with the towel inside and let it cool completely on a wire rack.
- For the filling, beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Once the cake has cooled, gently unroll it and spread the cream cheese filling evenly across the surface.
- Roll the cake back up without the towel and place it seam-side down. Refrigerate for at least 30 minutes before slicing and serving.
Tips & Variations
- Ingredient substitutions: You can substitute the vegetable oil with melted coconut oil for a tropical flavor. If you’re looking for a healthier option, use applesauce instead of oil.
- Optional variations: Add crushed pineapple or chopped walnuts to the batter for added texture and flavor. For a chocolate twist, consider adding cocoa powder to the cake batter.
- Storage or reheating tips: Store leftovers in an airtight container in the refrigerator for up to a week. For best flavor, allow it to come to room temperature before serving.
Recipe Information
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 1 hour (including cooling time)
- Servings: 10-12 slices
- Difficulty level: Intermediate
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Carrot Cake Roll
A delightful twist on the classic carrot cake featuring a soft, spongy texture and luscious cream cheese filling, perfect for special occasions.
Ingredients
For the cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup granulated sugar
- 1 cup grated carrots
- 1/4 cup vegetable oil Can substitute with melted coconut oil or applesauce.
For the filling
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 10x15 inch jelly roll pan and line it with parchment paper, then grease the paper.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Whisk until blended.
- In a separate bowl, beat the eggs and granulated sugar together until light and fluffy, about 2-3 minutes.
- Gradually mix the dry flour mixture into the egg mixture. Fold in the grated carrots and vegetable oil until just combined.
- Spread the batter evenly in the prepared pan using a spatula.
Baking
- Bake in the preheated oven for 13-15 minutes, or until the edges start to brown.
- Once baked, immediately invert the cake onto a kitchen towel dusted with powdered sugar.
- Carefully roll the cake up with the towel inside and let it cool completely on a wire rack.
Filling Preparation
- For the filling, beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth.
- Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly.
- Roll the cake back up without the towel and place it seam-side down. Refrigerate for at least 30 minutes before slicing.
Notes
Optional variations include adding crushed pineapple or chopped walnuts to the batter. Store leftovers in an airtight container in the refrigerator for up to a week. Allow to come to room temperature before serving.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 220mgFiber: 1gSugar: 28g
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