Description

This Carrot Cake Roll is a delightful dessert that beautifully combines the warm spices of classic carrot cake with a luscious cream cheese frosting. Perfect for Easter or any festive gathering, this rolled cake not only pleases the palate but also offers an impressive presentation. Its fluffy texture and rich flavors make it a must-try for anyone seeking a unique dessert that’s easy to prepare and slice. Whether served chilled, at room temperature, or even frozen, this Carrot Cake Roll will be a hit at your next celebration.

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 cream cheese (cold)
8 Tbsp butter (room temperature)
1 cup powdered sugar

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Instructions

Preheat your oven to 375°F and line a jelly roll pan with parchment paper.
In one bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices.
In another bowl, beat eggs with sugar, oil, and vanilla until well combined. Gradually add the dry mixture and fold in shredded carrots.
Spread the batter evenly in the prepared pan and bake for about 10-13 minutes until set.
Immediately roll the cake in its parchment paper from one short end to the other and let it cool for about 10 minutes before unrolling.
To make the frosting, beat cream cheese until smooth, then mix in room temperature butter, powdered sugar, and vanilla until creamy.
Unroll the cooled cake gently and spread cream cheese frosting over it before rolling it back up tightly.
Wrap in plastic wrap and chill before slicing.

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

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 18g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg