Carrot Cake Roll
Bright, tangy, and lightly spiced, this rolled cake features a soft carrot sponge wrapped around a creamy filling, making it the perfect treat for brunch or dessert.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup grated carrots
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Filling
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Toppings / Optional
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and grease lightly.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs and sugar until thick and lemon-colored. Stir in grated carrots, oil, and vanilla.
- Gradually add the dry ingredients to the wet mix and stir until just combined to avoid overmixing.
- Spread the mixture into the prepared pan and bake for 15–20 minutes or until a toothpick comes out clean.
- Remove from the oven and immediately roll the cake with the parchment paper into a log. Let it cool completely while rolled to set the shape.
- For the filling, beat cream cheese, powdered sugar, and additional vanilla until smooth.
- Unroll the cooled cake, spread the filling evenly, re-roll the cake, and chill for at least an hour before slicing and serving. Enjoy your carrot cake roll!
Notes
Use a thin, even layer of batter so the cake rolls easily without cracking. Roll the cake while warm in parchment to train the sponge and prevent breaks. Chill thoroughly before slicing for clean, neat slices. Store wrapped in plastic in the fridge up to 3–4 days for best texture. If serving with roasted vegetables, try a side like bacon-wrapped roasted carrots for a savory-sweet contrast.