Description
A cozy and delicious carrot cake roll filled with cream cheese frosting, perfect for beginners and special gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup vegetable oil
- 2 cups grated carrots
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3–1/2 cup raisins or dried cranberries (optional)
- Zest of one orange (optional)
- A pinch of nutmeg or ground ginger (optional)
- Cinnamon sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- Beat the eggs in a large bowl until smooth, then add the oil, grated carrots, and vanilla extract.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Spread the batter evenly in the prepared pan and bake for 15–20 minutes.
- Dust a clean kitchen towel with powdered sugar.
- Invert the cake onto the sugared towel and roll with the towel while warm. Let it cool completely.
- Beat the cream cheese and butter until smooth, then add powdered sugar and vanilla; beat until creamy.
- Unroll the cooled cake, spread the frosting evenly, and sprinkle with nuts or raisins if desired.
- Re-roll the cake tightly without the towel and refrigerate for at least 1 hour.
- Slice and serve with powdered sugar or cinnamon sugar dusted on top.
Notes
This cake rolls perfectly when warm. For a variation, add orange zest or spices for an extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: carrot cake, dessert, rolled cake, cream cheese frosting, fall dessert