Description
A moist and delicious carrot cake rolled with a creamy cream cheese filling. Perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots, packed
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or heavy cream (optional, for consistency)
Instructions
- Preheat your oven and prepare your pan: Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan really well with baking spray with flour or shortening/butter and flour.
- Whisk together the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine the wet ingredients: In a separate, large bowl, whisk together the sugar and vegetable oil until well combined.
- Add the eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Fold in the carrots, nuts, and raisins: Gently fold in the grated carrots, walnuts (or pecans, if using), and raisins (if using) until they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan: Pour the batter into the prepared jelly roll pan and spread it evenly.
- Bake the cake: Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for about 5-10 minutes before inverting it onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake (while warm): Carefully roll the cake up in the towel, starting from one of the short ends. Let the rolled cake cool completely on a wire rack.
- Cream together the cream cheese and butter: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
- Add the vanilla extract: Stir in the vanilla extract.
- Adjust the consistency (if needed): If the frosting is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.
- Unroll the cooled cake: Carefully unroll the cooled cake from the towel.
- Spread the cream cheese filling: Spread the cream cheese filling evenly over the unrolled cake, leaving about a 1/2-inch border along one of the short ends.
- Reroll the cake: Carefully reroll the cake, starting from the end with the filling all the way to the edge without filling.
- Wrap and chill: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour, or preferably longer (up to overnight).
- Slice and serve: Before serving, trim the ends of the cake to create a clean, even edge. Slice the cake into 1-inch thick slices and serve.
Notes
- Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Use room temperature ingredients for the filling: This will ensure a smooth and creamy frosting.
- Roll the cake while it’s still warm: This will make it easier to roll and prevent cracking.
- Chill the cake thoroughly: This will allow the filling to set and the cake to hold its shape.
- Get creative with decorations: Feel free to decorate the cake with chopped nuts, sprinkles, or even a drizzle of melted white chocolate.
- Prep Time: 30 minutes
- Cook Time: 20 minutes