Description
Indulge in the delightful flavors of this Carrot Cake Roll, a charming twist on a classic dessert that’s perfect for Easter and other special occasions.
Ingredients
Scale
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 3 large eggs
- ¾ cup granulated sugar
- 2 tbsp oil (canola or vegetable)
- 1 tsp vanilla extract
- 2 cups shredded carrots
- 8 oz cold brick cream cheese
- 8 tbsp room temperature butter
- 1 cup powdered sugar
Instructions
- Preheat the oven to 375°F. Line a jelly roll pan with parchment paper.
- In one bowl, mix flour, baking powder, baking soda, salt, and spices.
- In another bowl, whisk eggs; then beat in sugar, oil, and vanilla.
- Combine dry ingredients with wet until just mixed; fold in shredded carrots.
- Spread batter evenly on the prepared pan and bake for about 10–13 minutes.
- Roll the cake in parchment while warm; let cool for 10 minutes.
- Beat cream cheese until smooth; gradually add butter and mix in powdered sugar and vanilla.
- Unroll cake gently and spread frosting over the surface; re-roll tightly.
- Chill the rolled cake for at least an hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg