Description
Carrot Cake Roll is a soft, warmly spiced sponge cake rolled around a luscious cream cheese filling. Moist, tender, and beautifully swirled, this elegant dessert is perfect for Easter, spring gatherings, or anytime you crave classic carrot cake flavors in a stunning presentation.
Ingredients
Scale
- 3 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 cups finely grated carrots
- Powdered sugar (for dusting towel)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- Chopped pecans
- Shredded coconut
- Extra cinnamon for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Beat eggs and sugar until thick and pale. Add oil and vanilla and mix until combined.
- Whisk flour, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
- Gently fold dry ingredients into egg mixture. Stir in grated carrots.
- Spread evenly in prepared pan and bake 10–12 minutes until top springs back when touched.
- Dust a clean towel with powdered sugar. Turn cake onto towel, remove parchment, and roll from the short end. Cool completely.
- Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll cooled cake, spread filling evenly, then gently reroll without towel.
- Wrap and refrigerate at least 1 hour.
- Dust with powdered sugar, slice, and enjoy.
Notes
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Carrot Cake Roll, Dessert, Cake Roll, Cream Cheese Filling