If you’re looking for a sweet treat that impresses and brings smiles, the Carrot Cake Roll is the one! This delightful dessert combines the rich flavors of carrot cake with a creamy filling, all wrapped up in a beautiful roll. It’s perfect for any occasion, whether it’s a family gathering or just a weekend indulgence.
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Why Make This Recipe
Making a Carrot Cake Roll is a fun and rewarding experience. Not only is it delicious, but it’s also a great way to use up those carrots sitting in your fridge. Plus, it’s a hit with both kids and adults! You can enjoy it as a special dessert or a cozy afternoon snack with tea or coffee.
How to Make Carrot Cake Roll
Making a Carrot Cake Roll is easier than you think! Just follow these simple steps, and you’ll have a tasty treat that’s sure to impress.
Ingredients:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
- Chopped walnuts or pecans (optional)
Directions:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, granulated sugar, and brown sugar until they are pale and fluffy. Stir in the vanilla extract.
- Gently fold in the dry ingredients, then add the grated carrots. Spread the batter evenly into the prepared pan.
- Bake for 10–12 minutes, or until the top springs back when lightly touched.
- While the cake is still warm, carefully roll it up (with parchment paper) from the short end. Let it cool completely while rolled up.
- Beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Unroll the cooled cake and spread the cream cheese filling evenly. Gently re-roll the cake without the parchment paper this time.
- Chill the cake roll in the refrigerator for at least 1 hour to set. Dust with powdered sugar before serving, and garnish with chopped nuts if desired.
How to Serve Carrot Cake Roll
The Carrot Cake Roll is great on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for even more delight. It looks beautiful on a dessert platter at gatherings. Your family and friends will be impressed!
How to Store Carrot Cake Roll
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it. Just wrap it well in plastic wrap or foil and place it in a freezer-safe container.
Tips to Make Carrot Cake Roll
- Make sure to let the cake cool completely before unrolling it; this prevents it from breaking.
- You can add spices like ginger or allspice for an extra layer of flavor.
- Use freshly grated carrots for the best taste and texture.
Variation
If you want to try something different, you can add some crushed pineapple or raisins to the batter for added sweetness. You could also swap the cream cheese filling for a chocolate spread for a fun twist!
Carrot Cake Roll
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- Chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, granulated sugar, and brown sugar until they are pale and fluffy. Stir in the vanilla extract.
- Gently fold in the dry ingredients, then add the grated carrots. Spread the batter evenly into the prepared pan.
- Bake for 10–12 minutes, or until the top springs back when lightly touched.
- While the cake is still warm, carefully roll it up (with parchment paper) from the short end. Let it cool completely while rolled up.
- Beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Unroll the cooled cake and spread the cream cheese filling evenly. Gently re-roll the cake without the parchment paper this time.
- Chill the cake roll in the refrigerator for at least 1 hour to set. Dust with powdered sugar before serving, and garnish with chopped nuts if desired.
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FAQs
1. Can I make this cake ahead of time?
Yes! You can make the roll a day in advance and keep it in the fridge until you’re ready to serve.
2. Can I use other types of nuts?
Absolutely! You can use pecans, walnuts, or even almonds to suit your taste.
3. Is it okay to use store-bought cream cheese frosting?
Yes, if you’re short on time, store-bought cream cheese frosting works perfectly for the filling!
