Description
Luscious carrot cake roll dances with creamy cream cheese filling, promising a delightful dessert experience. Spiced warmth and delicate sweetness combine to create an irresistible treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups finely grated carrots
- 3 large eggs
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
Spices and Seasonings:
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Additional Ingredients:
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
- Powdered sugar (for rolling)
Cream Cheese Filling:
- 8 ounces (226 grams) cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by heating to 350F (175C). Coat a 10×15-inch jelly roll pan with grease, then layer with parchment paper. Apply a light grease coating to the parchment surface.
- Create a dry ingredient mixture by thoroughly whisking flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a mixing bowl.
- Develop a smooth wet ingredient blend by vigorously beating eggs, granulated sugar, brown sugar, vanilla extract, and vegetable oil until fully integrated.
- Merge dry and wet components by gradually incorporating the flour mixture into the liquid base. Stir until just combined, then gently fold in grated carrots and chopped walnuts.
- Transfer the batter into the prepared pan, ensuring an even distribution. Bake for 10-12 minutes until the cake surface springs back when lightly pressed.
- Immediately after removing from oven, carefully invert the warm cake onto a clean kitchen towel generously dusted with powdered sugar. Delicately remove the parchment paper. Carefully roll the cake with the towel from the shorter end, allowing it to cool completely.
- Craft the cream cheese filling by whipping cream cheese and butter until smooth and uniform. Gradually add powdered sugar and vanilla extract, beating until achieving a creamy consistency.
- Unroll the completely cooled cake with precision. Spread the cream cheese filling across the surface, maintaining a small border around the edges. Carefully re-roll the cake without the towel.
- Secure the rolled cake in plastic wrap and refrigerate for a minimum of 30 minutes. Before serving, dust the exterior with a light coating of powdered sugar.
Notes
- Ensure room temperature ingredients blend seamlessly, preventing lumps and creating a smoother cake texture.
- Use fresh, finely grated carrots for maximum moisture and natural sweetness in the roll.
- Line pan edges with extra parchment paper for easier cake removal and preventing sticking.
- Dust towel with powdered sugar generously to prevent cake from clinging during initial rolling process.
- Avoid overmixing batter to maintain a light, tender cake consistency.
- Cool cake completely before adding filling to prevent cream cheese from melting and losing structure.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Substitute walnuts with pecans or omit nuts entirely for nut-free dietary needs.
- Reduce sugar by using stevia or monk fruit sweetener for low-carb variation.
- Refrigerate roll up to 3 days, wrapped tightly in plastic wrap to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 195
- Sugar: 16 g
- Sodium: 35 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg