Description
Delightful Carrot Cake Roll with a moist spiced cake filled with creamy vanilla cream cheese frosting, perfect for a dessert or special occasion treat.
Ingredients
Scale
For the Cake:
- 1 cup flour
- 2 tablespoons flour
- 1½ teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 3 large eggs
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cups grated carrots
For the Filling:
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F. Line a 17-inch baking sheet with parchment paper and lightly spray with non-stick cooking spray.
- Prepare Rolling Surface: Cover a large cutting board with parchment paper and set it aside for use after baking the cake.
- Mix Dry Ingredients: In a medium bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. Mix well to evenly distribute spices and leavening agents.
- Mix Wet Ingredients: In a large bowl, use an electric mixer to beat vegetable oil, eggs, brown sugar, and vanilla extract until the mixture is thick and smooth.
- Combine Batter: Stir the flour mixture into the wet ingredients just until combined, then gently fold in the grated carrots to preserve the batter’s airiness.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake at 375°F for 15 minutes or until the cake springs back when lightly touched.
- Roll Cake While Hot: Immediately after removing from oven, invert the cake onto the parchment-covered cutting board. Quickly peel off the parchment paper baked on the cake. While still hot, carefully roll the cake along with the parchment paper starting from the narrow end. Cool completely on a wire rack for about 2 hours.
- Prepare Filling: Once the cake is completely cool, in a medium bowl beat cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Fill and Shape Cake Roll: Carefully unroll the cooled cake and discard the parchment paper. Evenly spread the cream cheese filling over the cake and reroll it tightly.
- Chill Before Serving: Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours to firm up and allow flavors to meld.
- Serve: Dust the cake roll with powdered sugar, slice into 1-inch thick pieces, and serve chilled.
- Storage: Keep the cake roll wrapped in plastic in the refrigerator for up to 4 days to maintain freshness.
Notes
- Make sure to roll the cake while it is still hot to prevent cracking.
- Use freshly grated carrots for best texture and flavor.
- Ensure the cream cheese and butter are softened for a smooth filling.
- You can substitute vegetable oil with canola oil if preferred.
- For easier rolling, use parchment paper on both baking and rolling steps.
- Allow the cake roll to chill properly to achieve clean slices when serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
