Here’s a recipe for a delicious Carrot Cake Roll—a moist carrot cake rolled up with a creamy cream cheese filling. It’s perfect for parties or a special dessert.
Carrot Cake Roll Recipe
Ingredients:
For the Cake:
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3 large eggs
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3/4 cup granulated sugar
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1/2 cup brown sugar, packed
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1/2 cup vegetable oil (or canola oil)
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg (optional)
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1/4 teaspoon salt
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1 1/2 cups finely grated carrots (about 3 medium carrots)
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1/2 cup chopped walnuts or pecans (optional)
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1/2 cup crushed pineapple, drained (optional for extra moisture)
For the Filling:
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8 oz (225 g) cream cheese, softened
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1/4 cup unsalted butter, softened
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1 to 1 1/2 cups powdered sugar (adjust to sweetness preference)
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1 teaspoon vanilla extract
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1/2 teaspoon lemon juice (optional, for a slight tang)
For Rolling:
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Powdered sugar (for dusting and preventing sticking)
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Parchment paper or a clean kitchen towel
Instructions:
1. Prepare the Pan:
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Preheat your oven to 350°F (175°C).
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Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Make sure the parchment hangs over the sides for easy lifting later.
2. Make the Cake Batter:
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In a large bowl, beat the eggs and both sugars until thick and pale (about 3-4 minutes).
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Add the oil and vanilla extract; mix well.
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In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Gradually fold the dry ingredients into the wet mixture.
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Stir in the grated carrots, nuts, and pineapple (if using).
3. Bake the Cake:
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Spread the batter evenly into the prepared pan.
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Bake for 12-15 minutes or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
4. Roll the Cake:
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While the cake is baking, lay out a clean kitchen towel and sprinkle it generously with powdered sugar.
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As soon as the cake comes out of the oven, carefully invert it onto the sugared towel.
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Peel off the parchment paper gently.
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Starting from the short end, roll the cake up with the towel inside (like a jelly roll). This helps shape the cake and prevents cracking.
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Let it cool completely rolled up.
5. Make the Filling:
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Beat the softened cream cheese and butter together until smooth.
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Gradually add powdered sugar, beating until creamy.
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Mix in vanilla extract and lemon juice (if using).
6. Assemble the Roll:
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Once the cake is completely cool, gently unroll it.
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Spread the cream cheese filling evenly over the cake.
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Carefully re-roll the cake (without the towel) into a tight roll.
7. Chill and Serve:
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Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour before slicing.
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Dust with extra powdered sugar or garnish with chopped nuts if desired.
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Slice and serve!
Tips:
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Grate the carrots finely so the cake is moist but not chunky.
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Don’t overbake the cake — it needs to be flexible to roll without cracking.
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Use a sharp serrated knife to slice the cake roll for clean edges.