Description

Indulge in the delightful flavors of this Carrot Cake Roll, a charming twist on a beloved classic. Perfect for spring gatherings and festive celebrations, this dessert features a moist spiced carrot cake enveloping a rich cream cheese frosting. The rolled form not only makes it visually stunning but also surprisingly easy to prepare, making it an ideal choice for bakers of all skill levels. Whether you’re celebrating Easter or simply enjoying a sweet treat, this Carrot Cake Roll will impress your guests and leave them asking for seconds!

Ingredients

Scale

¾ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
3 large eggs
¾ cup granulated sugar
2 Tbsp oil (canola/vegetable)
1 tsp vanilla extract
2 cups shredded carrots
8 oz cold cream cheese
8 Tbsp butter (room temperature)
1 cup powdered sugar
1 tsp vanilla extract

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Instructions

Preheat the oven to 375°F. Line a jelly roll pan with parchment paper.
In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In another bowl, whisk eggs and mix in sugar, oil, and vanilla. Combine with dry ingredients and fold in shredded carrots.
Spread batter evenly in the pan and bake for 10–13 minutes until springs back when touched.
Roll the hot cake with parchment paper and let cool for about 10 minutes.
Prepare the frosting by beating cream cheese and butter until smooth; add powdered sugar and vanilla.
Unroll the cooled cake, spread frosting over it, then re-roll tightly.
Wrap in plastic wrap and chill for at least one hour before slicing.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (60g)
Calories: 195
Sugar: 15g
Sodium: 170mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg