Carrot Cake Roll Delight (Print Version)
# Ingredients:
→ Carrot Cake
01 -
3/4 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 teaspoon cinnamon
06 -
1/2 teaspoon ground ginger
07 -
1/4 teaspoon nutmeg
08 -
3 large eggs
09 -
1/2 cup granulated sugar
10 -
1/4 cup packed brown sugar
11 -
1 teaspoon vanilla extract
12 -
2 tablespoons vegetable oil
13 -
2 cups finely grated carrots
14 -
1/2 cup chopped walnuts (optional)
15 -
Powdered sugar (for rolling)
→ Cream Cheese Filling
16 -
8 oz cream cheese, softened
17 -
4 tablespoons unsalted butter, softened
18 -
1 cup powdered sugar
19 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment paper.
02 -
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
03 -
In a large bowl, beat the eggs, granulated sugar, brown sugar, vanilla extract, and vegetable oil until smooth.
04 -
Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the grated carrots and walnuts (if using).
05 -
Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
06 -
While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from the short end, roll the cake up with the towel and let it cool completely.
07 -
Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, and beat until creamy.
08 -
Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a small border. Roll it back up without the towel.
09 -
Wrap the roll in plastic wrap and refrigerate for at least 30 minutes before slicing. Dust with powdered sugar before serving.
# Notes:
01 -
For extra flavor, add ¼ teaspoon of orange zest to the filling.
02 -
Make ahead: The cake roll can be made a day in advance and stored in the fridge.
03 -
Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.