Description
A delightful and nostalgic carrot cake roll filled with creamy filling, perfect for celebrations and family gatherings.
Ingredients
Scale
- 3 large eggs, room temperature
- ⅓ cup brown sugar, packed
- ⅓ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 ½ cups shredded carrots
- ¾ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 ounces cream cheese, room temperature
- 4 tablespoons salted butter, room temperature
- 1 ½ teaspoons vanilla extract
- 2 ½ cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a jellyroll pan.
- In a large bowl, beat together the eggs, brown sugar, and granulated sugar until smooth. Add the vanilla extract and shredded carrots, mixing well.
- In another bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Spread the batter evenly in the prepared pan and bake for 15-20 minutes, until the cake springs back when touched.
- Once baked, let the cake cool for a few minutes. Prepare the filling by mixing the cream cheese, butter, vanilla extract, and powdered sugar until smooth.
- When the cake is completely cool, spread the cream cheese filling evenly across the surface. Roll the cake tightly using parchment paper to help.
- Refrigerate the rolled cake for at least an hour before slicing and serving.
Notes
Store the carrot cake roll in the refrigerator for up to 5 days, or freeze it for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg