Description
this delicious Carrot Cake Roll, featuring a moist carrot cake filled with creamy cream cheese filling and topped with luscious frosting. Perfect for celebrations or a sweet treat, this dessert is sure to impress!
Ingredients
Scale
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- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 3 large eggs
- 2 cups finely grated carrots (about 4 medium carrots)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, for consistency)
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
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Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots and crushed pineapple. If using nuts, fold them in now.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 5 minutes, then invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
- Beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until well combined. Add milk if needed for consistency.
- Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly over the surface.
- Carefully re-roll the cake without the towel, starting from the short end and rolling tightly but gently.
- Place the cake seam-side down on a serving platter.
- Beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar, mixing until well combined. Add milk if needed for consistency.
- Stir in the vanilla extract.
- Spread the cream cheese frosting evenly over the top of the rolled cake.
- Slice the cake into pieces and serve. Enjoy!
Notes
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- For added flavor, you can include raisins or shredded coconut in the cake batter.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- This cake can be made a day in advance; just keep it wrapped tightly in the fridge.
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- Prep Time: 30 minutes
- Cook Time: 20 minutes