Carrot Cake Roll
A soft, spiced carrot sponge cake filled with a sweet-tangy cream cheese filling and rolled into a beautiful swirl—perfect for slicing and serving chilled.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: about 1 hour (including chilling)
- Yield: 10 slices
- Category: Dessert / Cake Roll
- Method: Baking / Rolling
- Cuisine: American / Fusion
- Diet: Vegetarian
Ingredients
- ¾ cup all‑purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup freshly grated carrots
- ½ cup chopped walnuts (optional)
- For the filling:
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 °F (175 °C). Line a 15×10‑inch jelly roll pan (or rimmed baking sheet) with parchment paper and lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, beat the eggs and granulated sugar with an electric mixer until thick, pale, and tripled in volume (about 3–4 minutes).
- Gently fold the dry ingredients into the egg mixture until just combined. Then fold in the grated carrots and walnuts (if using).
- Pour and spread the batter evenly into the prepared pan.
- Bake for 10–12 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Immediately (while still warm) roll the cake up from the short side, including the parchment, and set it aside on a rack to cool completely in its rolled shape.
- Meanwhile, prepare the filling: Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake is fully cooled, gently unroll it (discard the parchment), and spread the cream cheese filling evenly over the surface.
- Carefully re‑roll the cake (without the parchment), making a snug, even spiral.
- Wrap the roll in plastic wrap and refrigerate it for at least 30 minutes (or longer) to firm up.
- Slice into 10 (or more) pieces and serve chilled. Optionally, dust with powdered sugar before serving.
Notes
- Use freshly grated carrots (not pre-shredded) for best moisture and texture.
- Roll the cake while it’s still warm; that helps prevent cracking when you unroll and re‑roll it.
- Let the cake cool completely before spreading the filling so it doesn’t melt or seep.
- To add variation, you can stir in a little finely grated orange zest into the filling for a citrus twist.
- For a nut‑free version, omit the walnuts.
- You can make the roll ahead—keep it tightly wrapped and chilled until serving.
- To freeze: wrap the whole roll in plastic wrap + foil and store up to 1 month; thaw overnight in the fridge before slicing.
Nutrition
- Serving Size: 1 slice (1/10 roll)
Find it online: https://allcookedup.com/carrot-cake-roll/
