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Carrot Cake Roll

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A moist, spiced carrot cake rolled with silky cream cheese filling and dusted with powdered sugar. This elegant dessert is perfect for springtime or any special occasion.

Ingredients

  • All-Purpose Flour: 3/4 cup – Light structure for the sponge cake.
  • Baking Powder: 1 teaspoon – Adds lift and fluffiness.
  • Baking Soda: 1/2 teaspoon – Works with the acidic carrots for rise.
  • Salt: 1/4 teaspoon – Balances sweetness.
  • Ground Cinnamon: 1 teaspoon – Warm spice essential to carrot cake flavor.
  • Ground Nutmeg: 1/4 teaspoon – Adds depth and warmth.
  • Eggs: 3 large – Provide structure and moisture.
  • Granulated Sugar: 2/3 cup – Sweetens and stabilizes the batter.
  • Brown Sugar: 2 tablespoons – Adds molasses richness and moisture.
  • Vanilla Extract: 1 teaspoon – Brings flavor harmony.
  • Grated Carrots: 1 cup, finely shredded – Provides natural sweetness and moisture.
  • Powdered Sugar: For dusting – Prevents sticking and adds a delicate finish.
  • Cream Cheese: 8 oz, softened – Silky, tangy base for the filling.
  • Unsalted Butter: 4 tablespoons, softened – Adds smoothness and richness.
  • Powdered Sugar (Filling): 1 cup – Sweetens and thickens the filling.
  • Vanilla Extract (Filling): 1/2 teaspoon – Rounds out the creamy filling flavor.

Instructions

  1. Preheat Your Equipment: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and grease lightly.
  2. Combine Ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat eggs, sugars, and vanilla until fluffy. Fold in dry ingredients and then carrots.
  3. Prepare Your Cooking Vessel: Pour batter into pan and spread evenly. Tap gently to remove air bubbles.
  4. Assemble the Dish: Bake for 10–12 minutes until cake springs back. Invert onto a towel dusted with powdered sugar. Roll cake in towel and let cool completely.
  5. Cook to Perfection: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll cooled cake and spread filling evenly.
  6. Finishing Touches: Re-roll cake (without towel), wrap in plastic, and chill for at least 1 hour.
  7. Serve and Enjoy: Slice and serve chilled. Dust with powdered sugar if desired.

Notes

  • Tip: Roll cake while warm to prevent cracks.
  • Make-Ahead: Store rolled cake in fridge up to 2 days before serving.
  • Freezing: Freeze individual slices wrapped in plastic for up to 2 months.

Nutrition

Find it online: https://dishmio.com/carrot-cake-roll/