Description
A delicious and moist carrot cake rolled with a smooth cream cheese filling, perfect for dessert or special occasions.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups grated carrots
- 8 oz cream cheese
- 1 cup powdered sugar
- 1/2 tsp vanilla extract for filling
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease the paper.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
- In a large bowl, beat the eggs and granulated sugar on high speed until thick and pale, about 3-5 minutes. Add the vanilla extract and beat to combine.
- Fold in the grated carrots, then gently fold in the dry ingredients until fully combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare a kitchen towel dusted generously with powdered sugar.
- Once baked, immediately turn the cake onto the towel. Peel off the parchment paper and roll the cake up in the towel, starting from a short end. Let it cool completely.
- For the filling, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake is cool, unroll it gently, spread the cream cheese mixture evenly over the surface, and roll it back up.
- Wrap the roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving. Dust with additional powdered sugar if desired.
Notes
- Ensure the cake is completely cool before spreading the filling to prevent melting.
- Dust with powdered sugar just before serving for a decorative touch.
- This roll can be made a day in advance and refrigerated for easy serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg