Description
Indulgent carrot cake roll showcases classic flavors with a delightful cream cheese frosting twist. Warm spices and tender cake create a comforting dessert perfect for special gatherings and delighting those who appreciate sweet culinary experiences.
Ingredients
Scale
- 3 large eggs
- 3 medium carrots (finely shredded)
- 3 cups confectioners’ sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract (for cake)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (for filling)
- 1 package (8 oz) cream cheese (softened)
- 3/4 cup (180 ml) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla extract (for glaze)
- 6 tablespoons (85 g) salted butter (softened)
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 10–11 tablespoons milk
Instructions
- Preheat the oven to 375°F. Grease a 15 x 10-inch jelly roll pan and line with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Whisk eggs and sugar in a large mixing bowl until smooth and pale. Add vegetable oil, vanilla extract, and shredded carrots, mixing thoroughly.
- Sift together flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves in a separate bowl.
- Gently fold dry ingredients into the wet mixture, stirring minimally to maintain a light texture.
- Pour batter into the prepared pan, spreading evenly to create a smooth surface. Bake for 12 minutes until the cake springs back when touched.
- Immediately after removing from the oven, invert the cake onto a clean tea towel. Carefully remove parchment paper.
- While the cake is still warm, roll it lengthwise using the tea towel as a guide, creating a tight log. Allow to cool completely on a wire rack.
- Cream together softened cream cheese and butter until smooth and fluffy. Gradually incorporate confectioners’ sugar and vanilla extract, whisking until creamy.
- Unroll the cooled cake carefully. Spread cream cheese frosting evenly, leaving a small border around the edges to prevent overflow.
- Re-roll the cake without the towel, ensuring a tight and even roll. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
- Prepare glaze by mixing confectioners’ sugar, vanilla extract, and milk until smooth and drizzling consistency is achieved.
- Remove plastic wrap, drizzle with glaze, slice, and serve chilled.
Notes
- Choose carrots with deep orange color for maximum sweetness and moisture in the cake roll.
- Grate carrots finely to ensure even distribution and smooth texture throughout the batter.
- Use room temperature ingredients like eggs and cream cheese to create smoother, more consistent mixing.
- Line the pan meticulously to prevent sticking and ensure easy cake removal during the rolling process.
- Work quickly when rolling the warm cake to prevent cracking and maintain a tight, elegant shape.
- Chill the cake roll completely before slicing to help the cream cheese frosting set and create clean cuts.
- Replace vegetable oil with applesauce for a lighter, lower-fat version of the cake roll.
- Swap regular flour with gluten-free flour blend to accommodate gluten-sensitive dietary needs.
- Add chopped walnuts or pecans to the batter for extra crunch and nutty flavor dimension.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 315 kcal
- Sugar: 39 g
- Sodium: 145 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg