Carrot Cake Roll
Elevate your dessert game with this stunning Carrot Cake Roll—a delightful twist on the classic carrot cake that’s as beautiful as it is delicious. This recipe combines the warm, spiced flavors of cinnamon and nutmeg with the natural sweetness of finely grated carrots, baked into a perfectly tender sponge. Rolled around a luscious cream cheese filling, this dessert offers a creamy, tangy contrast to the moist cake layers. The technique of rolling the cake creates a visually striking spiral that’s perfect for entertaining or a special treat. Quick to make with a bake time of just 12 minutes, it’s an impressive yet approachable dessert. Dust with powdered sugar for the perfect finishing touch and serve slices for a show-stopping presentation. The Carrot Cake Roll is a must-try recipe for fans of classic carrot cake or cream cheese-filled desserts!
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Recipe Information
Ingredients
- 0.75 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 Large eggs
- 0.5 cup Granulated sugar
- 0.25 cup Packed light brown sugar
- 1 teaspoon Vanilla extract
- 2 cups Finely grated carrots
- 8 ounces Cream cheese, softened
- 4 tablespoons Unsalted butter, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract (for filling)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly spray it with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract together until thick and creamy (about 2-3 minutes).
Slowly stir the dry ingredients into the wet mixture until just combined. Fold in the grated carrots until evenly distributed.
Pour the batter into the prepared jelly roll pan, spreading it into an even layer. Tap the pan gently on the counter to remove air bubbles.
Bake for 10-12 minutes, or until the cake springs back when lightly touched in the center.
While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel. Gently peel back the parchment paper, then tightly roll the cake (with the towel) starting at one of the short ends. Let it cool completely in this rolled-up position.
To make the cream cheese filling, beat the cream cheese, butter, powdered sugar, and vanilla extract in a medium bowl until smooth and creamy.
Once the cake has completely cooled, carefully unroll it. Spread the filling evenly over the cake, leaving a small border around the edges.
Gently re-roll the cake (without the towel) and wrap it tightly in plastic wrap to set. Refrigerate for at least 30 minutes before serving.
When ready to serve, dust the carrot cake roll with powdered sugar, slice, and enjoy.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 30.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
