Carrot Cake Roll with Cream Cheese Frosting is a must-try!
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A delightful dessert combining the comforting flavors of carrot cake with creamy cream cheese frosting, perfect for any occasion.
- Author: sophia-collins
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 80 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins or currants (optional)
- 1/2 teaspoon ground ginger (optional)
- 1/2 cup crushed pineapple, drained (optional)
- Preheat the oven to 350°F (175°C) and prepare a 15×10 inch jelly roll pan with parchment paper and light greasing.
- Mix the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
- In a large bowl, beat the eggs and sugar until light and fluffy, then add vegetable oil and vanilla extract.
- Fold the wet and dry ingredients together gently until just combined.
- Pour the batter into the prepared pan and bake for 12-15 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 5 minutes, then invert onto a powdered sugar-dusted towel and roll it up.
- Prepare the cream cheese frosting by beating softened cream cheese and butter, then adding vanilla and powdered sugar until smooth.
- Once the cake is cool, unroll it, spread the frosting, and roll it back up without the towel.
Notes
- Check the cake a couple of minutes before the suggested baking time to avoid overbaking.
- Let the cake cool completely before frosting to prevent melting.
- Chill the assembled cake roll for at least 30 minutes before slicing for cleaner cuts.
- Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 grams
- Sodium: 200 mg
- Fat: 12 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 mg