Carrot Cake Roll Recipe
Introduction
This carrot cake roll is a delightful twist on the classic carrot cake, featuring a light spiced sponge rolled around a creamy, tangy cream cheese filling. It’s perfect for special occasions or as a sweet treat to brighten your day.
Ingredients
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons vegetable oil
- 2 cups carrots, finely shredded (about 2 large carrots)
- 1/4 cup powdered sugar (for dusting the cake once baked)
- Linen tea towel or flour sack towel longer than the pan
- 8 ounces cream cheese, softened
- 1 stick butter
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Step 1: Preheat the oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and spray it with nonstick spray. Set aside.
- Step 2: In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, and ginger. Set aside.
- Step 3: Beat the eggs for 5 minutes until light and frothy. Using a stand mixer works best, but a hand mixer is fine if you beat longer.
- Step 4: Add the sugar, vanilla, and oil to the eggs and beat until well combined. Gently fold in the flour mixture, then fold in the shredded carrots.
- Step 5: Pour and spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes until the cake springs back lightly.
- Step 6: Remove the cake from the oven. Generously dust the surface of a flour sack towel with powdered sugar. Immediately place the towel over the cake, then flip the pan so the cake rests on the towel. Carefully peel off the parchment paper.
- Step 7: Starting at one short end, roll the cake and towel together slowly and tightly. Set aside to cool completely, preferably overnight.
- Step 8: For the filling, beat the cream cheese and butter together in a medium bowl for 2 minutes using a handheld mixer.
- Step 9: Gradually add the vanilla and powdered sugar, blending well until smooth.
- Step 10: When the cake is cooled, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving the edges clear.
- Step 11: Carefully roll the cake back up without the towel, starting tightly but gently.
- Step 12: Place the roll on a serving plate and dust with powdered sugar before serving.
Tips & Variations
- Beat the eggs thoroughly for a light and fluffy sponge; don’t rush this step.
- Use fresh finely shredded carrots for the best texture and flavor.
- For a twist, add chopped walnuts or raisins to the batter.
- If you don’t have a flour sack towel, use a clean kitchen towel dusted heavily with powdered sugar to prevent sticking.
Storage
Store the carrot cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftovers can be gently reheated in the microwave for about 10 seconds if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake roll ahead of time?
Yes, it’s even better when made a day ahead, allowing the flavors to meld and the cake to set while cooling.
What if I don’t have parchment paper?
Parchment paper is recommended to prevent sticking and make it easier to flip the cake. If unavailable, heavily grease the pan and be very careful when removing the cake.
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Carrot Cake Roll Recipe
- Total Time: 6 hours
- Yield: 10 to 12 servings 1x
- Diet: Vegetarian
Description
This moist and flavorful Carrot Cake Roll is a delightful twist on the classic carrot cake, featuring a tender spiced cake rolled with a luscious cream cheese filling. Perfect for special occasions or a delicious dessert, it combines warm cinnamon and ginger with fresh shredded carrots, all wrapped in a soft, rolled cake dusted with powdered sugar.
Ingredients
Scale
Cake Ingredients
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons vegetable oil
- 2 cups carrots, finely shredded (about 2 large carrots)
- 1/4 cup powdered sugar (for dusting the cake once baked)
- linen tea towel or flour sack towel (longer than the pan)
Filling Ingredients
- 8 ounces cream cheese, softened
- 1 stick (1/2 cup) butter, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and spray with nonstick spray to prevent sticking. Set aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, salt, and ground ginger until combined and set aside.
- Beat Eggs: Using a stand mixer or handheld mixer, beat the eggs on high speed for 5 minutes until they become light, frothy, and pale yellow. This step is crucial for a light cake texture.
- Add Sugar and Flavorings: To the beaten eggs, add the granulated sugar, pure vanilla extract, and vegetable oil. Continue beating until well combined and smooth.
- Fold in Dry Ingredients and Carrots: Gently fold the flour mixture into the wet ingredients until just combined. Then, carefully fold in the finely shredded carrots, ensuring an even distribution without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and spread it out smoothly. Bake in the preheated oven for 10 to 12 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
- Prepare to Roll: Immediately after removing from oven, heavily dust a clean flour sack towel with powdered sugar. Carefully invert the cake onto the towel by placing the towel over the cake, then flipping the pan and cake over. Gently peel off the parchment paper from the cake surface.
- Roll the Cake: Starting at one short end, roll the cake along with the towel tightly but gently to avoid cracking. Set the rolled cake aside to cool completely, preferably overnight, to help the cake hold its shape.
- Make the Filling: In a medium mixing bowl, beat the softened cream cheese and butter together using a handheld mixer until smooth and creamy, about 2 minutes. Gradually add the powdered sugar and vanilla extract and continue mixing until well combined.
- Fill the Cake: Once the cake is fully cooled, gently unroll it. Use a silicone spatula to evenly spread the cream cheese filling over the cake, leaving a small margin at the edges.
- Re-roll and Finish: Carefully roll the cake back up, starting tightly but being careful not to squeeze out the filling. Place the finished roll on a serving plate and dust the top with additional powdered sugar before serving.
Notes
- Beating the eggs for the full 5 minutes is essential for a light and fluffy cake texture.
- Make sure to dust the towel generously with powdered sugar to prevent the cake from sticking when rolling it.
- For best results, allow the rolled cake to cool completely, preferably overnight, before adding the filling and re-rolling.
- Use a sharp knife to slice the roll cleanly without squishing the cake.
- You can substitute vegetable oil with a light-flavored oil such as canola or sunflower oil if preferred.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: carrot cake roll, cream cheese filling, spiced carrot cake, roll cake, dessert roll, holiday dessert, carrot dessert
