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Delicious carrot cake roll with cream cheese frosting, garnished with nuts.

Carrot Cake Roll

This delightful Carrot Cake Roll combines classic carrot cake flavors with cream cheese frosting, offering a visually stunning and delicious dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour Essential for the cake's structure
  • 1 teaspoon baking powder Helps the cake rise and become fluffy
  • 1 teaspoon baking soda Provides extra leavening for a light texture
  • 1/2 teaspoon salt Enhances the flavors of other ingredients
  • 1 teaspoon ground cinnamon Adds warm, comforting spice
  • 1/2 teaspoon ground nutmeg Offers a hint of nutty flavor
  • 1/2 cup granulated sugar Sweetens the cake perfectly
  • 1/2 cup packed brown sugar Introduces moisture and depth of flavor
  • 3 large eggs Binds the batter together and adds richness
  • 1 cup grated carrots Provides flavor, moisture, and nutrients
  • 1/2 cup vegetable oil Keeps the cake moist and tender
  • 1 teaspoon vanilla extract Imparts a warm, sweet aroma
For the Frosting
  • 8 ounces cream cheese, softened Creates the luscious frosting
  • 1/4 cup unsalted butter, softened Adds creaminess to the frosting
  • 2 cups powdered sugar Sweetens and thickens the frosting
  • 1 teaspoon vanilla extract (for frosting) Enhances the flavor of the frosting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat granulated sugar, brown sugar, and eggs until fluffy. Stir in grated carrots, oil, and vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Pour the batter into the prepared pan and spread it evenly.
  6. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove the cake from the oven and allow it to cool for a few minutes.
  8. Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and gently peel off the parchment paper.
  9. Roll the cake up with the towel and let it cool completely.
  10. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, mixing until fluffy, then stir in vanilla extract.
  11. Carefully unroll the cooled cake, spread the frosting evenly over the surface, and re-roll the cake without the towel.
  12. Wrap the rolled cake in plastic wrap and refrigerate for at least an hour before slicing.

Notes

Store leftovers in the refrigerator wrapped securely in plastic wrap for up to 5 days. You can freeze it for up to 2 months.