Description
This Carrot Cake Roll features a tender spiced cake rolled with creamy homemade cream cheese frosting, perfect for a delightful dessert or tea-time treat.
Ingredients
Units
Scale
Dry Ingredients
- 3/4 cup all-purpose flour ((stir, spoon & level) )
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Wet Ingredients and Cake
- 3 large eggs
- 3/4 cup granulated sugar
- 2 Tbsp oil ((canola/vegetable))
- 1 tsp vanilla extract
- 2 cups shredded carrots ((loosely packed into measuring cup))
Cream Cheese Frosting
- 8 oz brick cream cheese (cold)
- 8 Tbsp butter ((1 stick) room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven: Preheat oven to 375 degrees Fahrenheit. Line a 10×15-inch jelly roll pan with parchment paper. Tip: Use a little cooking spray on the pan to help the paper stick to the pan/not move. May spray parchment paper with Baker’s Joy (cooking spray with flour) to further prevent cake from sticking; optional.
- Make Carrot Cake: Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Set aside.
- Whisk eggs and wet ingredients: In a large bowl, whisk the eggs. Beat in the sugar, oil, and vanilla.
- Combine ingredients: Stir the dry ingredients into the wet ingredients, until almost combined. Then fold in the carrots. Spread batter evenly into the prepared pan.
- Bake cake: Bake at 375˚F for 10-13 minutes. Cake will spring back when touched or toothpick will come out clean from center when done.
- Roll cake while warm: Immediately roll cake from short end to short end inside the parchment paper. Allow to cool for 10 minutes.
- Make Cream Cheese Frosting: Place cream cheese in a large bowl. Beat until smooth. Add butter 2 Tbsp at a time, beating until smooth after each addition. Add powdered sugar and vanilla all at once and mix until combined.
- Unroll and frost cake: Carefully unroll the cake. If it cracks a little, it’s ok, just be gentle. If it’s still warm, leave it unrolled for a few extra minutes to release any excess steam/heat. Evenly spread the cream cheese frosting on all but 1-inch of the end you will be rolling towards.
- Re-roll cake: Re-roll the cake, starting with the frosted end. Roll and tuck the cake as tightly as you can, working your way towards the unfrosted edge. Loosen and remove the parchment paper as you go. Then discard the parchment paper.
- Chill cake roll: Wrap the whole cake roll with plastic wrap and CHILL in the refrigerator or freezer for 1(+) hour(s). (I always freeze my cake rolls.)
- Slice and serve: Use a hot knife to cut the cake roll (while still frozen/cold) by running the knife under hot water first. (You can dry the knife [recommended if not frozen] or leave it wet.) Rolls will take 20-30 minutes at room temperature to thaw.
Notes
- Use a little cooking spray on the pan to help the parchment paper stick and prevent moving.
- Spraying parchment paper with Baker’s Joy (cooking spray with flour) is optional to further prevent cake from sticking.
- If the cake cracks a little when unrolling, it’s okay; be gentle.
- If the cake is still warm when unrolling, leave it unrolled for a few extra minutes to release excess steam/heat.
- Always freeze the cake roll before slicing for best results.
- Use a hot knife (run under hot water) to slice the frozen or cold cake roll for clean cuts.
