Description
A moist and spiced carrot cake rolled with a rich cream cheese filling, creating a beautiful and delicious dessert that’s perfect for special occasions.
Ingredients
- 3/4 cup all-purpose flour
- 2/3 cup granulated sugar
- 3 large eggs
- 2 cups finely grated carrots
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat eggs and granulated sugar until light and fluffy. Mix in vanilla and oil.
- Fold in grated carrots, then gently stir in the dry ingredients until combined.
- Spread batter evenly in prepared pan and bake for 12-15 minutes, until cake springs back when touched.
- Immediately roll cake in a clean kitchen towel dusted with powdered sugar. Let cool completely.
- For filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll cooled cake, spread cream cheese filling evenly, then carefully roll it back up.
- Chill for at least 1 hour before serving. Dust with powdered sugar before slicing.
Notes
- Roll the cake while warm to prevent cracking.
- Refrigerate for at least an hour to allow filling to set.
- Can be made a day ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American