Carrot Cake Roll
Delicious cream cheese frosting rolled in a light carrot cake makes this Carrot Cake Roll the ultimate dessert.
Ingredients
Carrot Cake
- 3/4 Cup All-purpose flour
- 1 tsp Baking powder
- 1 Tbsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/2 tsp Ground nutmeg
- 1/4 tsp Cloves
- 3 Eggs
- 2/3 Cup Granulated sugar
- 1 tsp Vanilla extract
- 1 Cup Grated carrots
- Confectioner's Sugar for dusting
Filling
- 8 Oz Cream cheese softened
- 1/2 Cup Butter softened
- 3 Cups Confectioner's sugar
- 1 tsp Vanilla extract
Instructions
Carrot Cake
- Preheat your oven to 350 degrees F. and prepare a jelly roll pan or baking sheet with at least 1 inch sides with parchment paper and spray generously with non-stick spray and set aside.
- In a medium mixing bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and cloves and whisk until combined.
- In the bowl of a stand mixer equipped with a whisk attachment, or using an electric hand mixer, beat the eggs and sugar until light and fluffy. Add vanilla and mix well.
- Add the dry ingredients into the wet and mix until there are no dry spots and everything is well combined. Scrape the sides and bottom of the bowl and mix for an additional 30 seconds.
- Pour the batter into the prepared pan and level. Bake for 10-13 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Before the cake is finished baking, lay out a clean kitchen towel and generously sprinkle with powdered sugar.
- Working with the cake still warm, flip the cake upside down onto the towel and remove the parchment paper. Carefully roll the cake in the towel as tightly as you can and place in the refrigerator until cooled completely.
Filling
- Add the cream cheese and butter into the bowl of a stand mixer equipped with a paddle attachment and cream on high speed until fluffy and there are no lumps.
- Add vanilla and mix until combined
- Add the confectioners sugar one cup at a time and fully incorporate after each addition. Once all of the sugar in incorporated, mix on high speed for about 1 minute.
Assembly
- Remove the cake roll from the refrigerator and carefully unroll. Smooth the frosting all over the cake leaving about 1 inch of space from the sides.
- Carefully roll the cake up as tightly as possible. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the cream cheese to set. Keep in the refrigerator until you are ready to serve.
- Store in an air tight container or covered well in plastic wrap in the refrigerator for up to 3 days.
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