Carrot Cake Roll
A moist and flavorful carrot cake roll filled with creamy cream cheese frosting, perfect as a delightful dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 38 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup finely grated carrots
- 1/2 cup chopped walnuts (optional)
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs and sugar until thick and pale.
- Add oil and vanilla extract; mix until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in grated carrots and walnuts, if using.
- Pour batter evenly into prepared pan and spread to edges.
- Bake for 15-18 minutes, or until cake springs back when lightly touched.
- While still warm, invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
- Roll the cake up in the towel, starting from the short side. Let cool completely rolled.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract; beat until creamy.
- Unroll cooled cake and spread frosting evenly over the surface.
- Carefully roll the cake back up without the towel.
- Wrap in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Notes
For extra flavor, sprinkle chopped pecans on the frosting before rolling the cake back up, or add a hint of orange zest to the frosting.