Carrot Cake Roll
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.
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.