Description
A delightful and easy-to-make Carrot Cake Roll filled with cream cheese, perfect for any holiday gathering.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups finely grated carrots
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease the sides.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla, then stir in the grated carrots.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Spread the batter evenly in the pan and bake for 10 to 12 minutes until the center springs back and the edges pull away from the sides.
- While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
- Once baked, loosen the edges with a knife, invert the cake onto the sugared towel, and peel off the parchment.
- Starting from a short end, roll the cake up with the towel inside and let it cool for 45 to 60 minutes.
- For the filling, beat together the cream cheese and butter until smooth. Add in the powdered sugar, vanilla, and salt, mixing until creamy.
- Once cooled, gently unroll the cake, spread the filling, and roll it up tightly without the towel.
- Wrap in plastic and chill for 30 to 60 minutes before slicing.
- Dust with powdered sugar and trim the ends for a clean look before serving.
Notes
Rolling the cake while warm helps maintain its shape. The filling should be smooth and creamy, so ensure the cream cheese and butter are at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg