Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on classic carrot cake, featuring a moist, spiced sponge rolled with luscious cream cheese frosting. Perfect for gatherings or a special dessert, this recipe yields a beautiful, tender cake roll bursting with warm flavors of cinnamon, nutmeg, and ginger.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup vegetable oil
- 1 1/2 cups finely grated carrots
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
Additional
- Extra powdered sugar for rolling and topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt until well combined.
- Beat Wet Ingredients and Carrots: In a large bowl, beat the eggs with granulated sugar and brown sugar until the mixture is thick and creamy, about 2–3 minutes. Stir in the vanilla extract and vegetable oil, then fold in the finely grated carrots.
- Combine and Spread Batter: Gently add the dry ingredients into the wet mixture and mix just until combined to avoid overmixing. Spread the batter evenly into the prepared jelly roll pan.
- Bake the Cake: Bake for 12–14 minutes or until the cake springs back lightly when touched, indicating it is done.
- Roll Cake While Warm: Immediately turn the cake out onto a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll up the cake together with the towel to form a log. Let it cool completely to set its shape.
- Prepare the Frosting: While the cake cools, beat the cream cheese, softened butter, vanilla extract, and powdered sugar together until the frosting is smooth and fluffy.
- Frost and Reroll: Unroll the cooled cake carefully, spread the cream cheese frosting evenly over the surface, and gently reroll the cake without the towel. Wrap the roll tightly in plastic wrap.
- Chill and Serve: Chill the wrapped cake roll in the refrigerator for at least 1 hour to firm up. Just before serving, dust with powdered sugar or decorate as desired, then slice and enjoy.
Notes
- Rolling the cake while warm helps prevent cracks.
- Dusting the towel with powdered sugar prevents the cake from sticking when rolled.
- Ensure the cream cheese and butter are softened properly for a smooth frosting.
- Make sure not to overbake the cake to keep it moist and pliable for rolling.
- The cake can be stored wrapped in the refrigerator for up to 3 days.
