Carrot Cake Roll with Cream Cheese Frosting
This Carrot Cake Roll is a delightful twist on the classic dessert—soft, spiced carrot cake rolled up with a rich cream cheese frosting. Perfect for holidays, potlucks, or just because, it’s a nostalgic, crowd-pleasing treat that’s as beautiful as it is delicious.
Ingredients
Base
- 0.75 cup all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
- 3 large eggs
- 0.5 cup granulated sugar
- 0.33 cup light brown sugar packed
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 0.5 cup chopped walnuts optional
Cream Cheese Filling
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 6 tbsp unsalted butter softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy. Mix in vanilla extract.
- Gradually fold in flour mixture until just combined. Gently fold in grated carrots and walnuts (if using).
- Spread batter evenly in prepared pan. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
- Immediately invert cake onto a kitchen towel dusted with powdered sugar. Peel off parchment paper and roll up cake (with towel) from the short end. Let cool completely.
- Beat cream cheese, powdered sugar, butter, and vanilla until fluffy.
- Unroll cooled cake, spread evenly with cream cheese filling, and re-roll without towel. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
Notes
- Store in the refrigerator for up to 1 week or freeze for up to 2 months.
- For extra flavor, add a splash of orange juice to the frosting or swap walnuts for raisins.