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Carrot Cake Roll 🥕🍰
Carrot Cake Roll 🥕🍰
Prep Time: 30 minutes
Cooking Time: 12-15 minutes
Total Time: Approximately 2 hours (including chilling time)
Kcal: Approximately 250 kcal per serving
Servings: Makes about 8-10 servings
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar, for dusting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 orange (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper, leaving an overhang on the long sides. Grease the parchment paper as well.
- In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until thick and pale, about 5 minutes.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually fold the dry ingredients into the egg mixture until just combined.
- Fold in the grated carrots and chopped nuts, if using.
- Spread the batter evenly into the prepared jelly roll pan.
- Bake for 12-15 minutes or until the cake springs back when lightly touched.
- While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar.
- When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting at the short end, gently roll the cake and towel together into a log. Place seam side down on a wire rack and let cool completely.
- While the cake is cooling, prepare the cream cheese filling. In a mixing bowl, beat together the cream cheese, butter, powdered sugar, vanilla extract, and orange zest until smooth and creamy.
- Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
- Roll the cake back up without the towel, starting at the short end.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
- Dust with powdered sugar before serving, if desired.
