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Carrot Roll Cake

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A light and fluffy carrot roll cake filled with a rich cream cheese frosting, perfect for spring gatherings or as a unique twist on classic carrot cake.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups finely grated carrots
  • Powdered sugar, for dusting
  • 6 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat eggs, granulated sugar, brown sugar, and vanilla until thick and pale. Fold in dry ingredients, then stir in grated carrots.
  4. Spread batter evenly into prepared pan. Bake for 12–14 minutes, or until the cake springs back when touched.
  5. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment and roll the cake up in the towel, starting from the short end. Let cool completely.
  6. For the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and mix until fluffy.
  7. Unroll the cooled cake, spread with cream cheese filling, then gently re-roll. Wrap in plastic wrap and chill for at least 1 hour.
  8. Dust with powdered sugar before serving.

Notes

  • Use finely grated carrots for the best texture.
  • Rolling the cake while warm prevents cracking later.
  • Chilling makes it easier to slice cleanly.

Nutrition

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