Carrot Cake Roll with Cream Cheese Frosting
Ingredients:
For the Carrot Cake Roll:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
3 large eggs
1 cup finely grated carrots (about 2 medium carrots)
1/2 cup finely chopped walnuts or pecans (optional)
1/2 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
Prepare the Carrot Cake Roll:
Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, beating well after each addition. Stir in the grated carrots, nuts (if using), and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared jelly roll pan and spread it evenly.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Roll the Cake:
While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar.
Once the cake is done, immediately remove it from the oven and place it on a wire rack. Turn the cake out onto the prepared towel, peel off the parchment paper, and gently roll the cake up with the towel from the short end. Allow it to cool completely while rolled.
Prepare the Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract.
Assemble the Carrot Cake Roll:
Once the cake is completely cooled, unroll it carefully and spread the cream cheese frosting evenly over the surface.
Roll the cake up again, this time without the towel, and place it seam-side down on a serving platter.
Optional: Dust the top with additional powdered sugar or garnish with extra chopped nuts, if desired.
Serve and Enjoy:
Slice the carrot cake roll into pieces and serve. Store any leftovers in the refrigerator.
Prep Time: 20 minutes | Cook Time: 10-12 minutes | Cooling Time: 30 minutes | Total Time: 1 hour
Kcal: Approximately 300 kcal per serving | Yield: 8-10 servings
