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Carrot Cake Roll

Carrot Cake Roll
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This Carrot Cake Roll is a moist, flavorful, and spiced rolled cake featuring a tender carrot-infused sponge and a rich cream cheese filling. Perfect for birthdays, holidays, or any special occasion, it combines the classic flavors of carrot cake with an elegant spiral presentation that’s both impressive and delicious.

Ingredients

Scale

Sponge Cake

  • 1 cup finely grated fresh carrots
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/4 cup cooking oil (such as vegetable or canola oil)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Cream Cheese Filling

  • 8 oz cream cheese, softened (or dairy-free cream cheese alternative for vegan)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. This setup ensures your carrot cake roll bakes evenly and is easy to roll up without tearing.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Combining the dry ingredients separately helps distribute the spices and leavening agents uniformly for a perfectly balanced sponge.
  3. Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar until the mixture becomes thick, pale, and fluffy—about 3 to 5 minutes. This aeration is key to creating a light and spongy cake base.
  4. Incorporate Oil and Vanilla: Gently fold the oil and vanilla extract into the egg mixture, taking care not to deflate the batter. The oil keeps the cake moist and ensures a tender crumb.
  5. Combine Wet and Dry Ingredients: Slowly fold the dry flour mixture into the wet ingredients, mixing just until there are no visible streaks. Overmixing can result in a dense texture, so be light-handed here.
  6. Add Grated Carrots: Fold in the finely grated carrots evenly through the batter. These add natural moisture and sweetness, making your roll irresistibly tender.
  7. Bake the Sponge: Pour the batter into the prepared pan and spread it evenly. Bake for 12 to 15 minutes or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
  8. Roll the Cake: Immediately after baking, sprinkle a clean kitchen towel with powdered sugar. Invert the cake onto the towel, carefully peel off the parchment, and roll the cake up with the towel inside. Let it cool completely while rolled up to set the shape.
  9. Prepare the Cream Cheese Filling: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. This luscious filling is what makes the carrot cake roll so uniquely delicious.
  10. Assemble the Roll: Unroll the cooled sponge carefully, spread the cream cheese filling evenly over the surface, then gently re-roll the cake without the towel. Chill the roll briefly to allow the filling to set before slicing.

Notes

  • Grate Carrots Finely: Finely grated carrots integrate better into the batter for a smoother texture and moist bite.
  • Beat Eggs Well: Properly beating the eggs and sugar adds volume for a fluffy, springy cake.
  • Roll While Warm: Rolling the cake while it’s still warm prevents cracks and helps it keep its shape.
  • Use Powdered Sugar on Towel: Dusting the towel with powdered sugar stops the cake from sticking during the initial roll.
  • Do Not Overfill: Spread the frosting in a thin, even layer to avoid overwhelming the delicate sponge.

Nutrition

Keywords: carrot cake roll, spiced carrot cake, cream cheese frosting, rolled cake, gluten-free carrot cake, moist carrot cake

Find it online: https://lillysplate.com/carrot-cake-roll/