Name: Carrot Cake Roll with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup finely grated carrots; 1/2 cup chopped walnuts (optional); 8 ounces cream cheese, softened; 1/4 cup unsalted butter, softened; 1 teaspoon vanilla extract; 2 cups powdered sugar; 1-2 tablespoons milk (as needed for consistency)

Ingredients

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup finely grated carrots

1/2 cup chopped walnuts (optional)

8 ounces cream cheese, softened

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract (for frosting)

2 cups powdered sugar

1-2 tablespoons milk, as needed for consistency

Instructions

Step 1: Preheat your oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 3 to 5 minutes. Stir in the vanilla extract and grated carrots.

Step 4: Gradually fold the dry ingredients into the wet mixture until just combined. If you choose, fold in the chopped walnuts at this point.

Step 5: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Step 7: Starting from one end, roll the cake up with the towel inside. Let it cool completely while rolled, about 1 hour.

Step 8: For the frosting, beat the softened cream cheese and butter together until smooth. Add the vanilla extract and gradually mix in the powdered sugar. If the frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency.

Step 9: Once the cake is cool, gently unroll it and spread the cream cheese frosting evenly over the surface.

Step 10: Roll the cake back up without the towel and place it seam-side down on a serving platter. Chill in the refrigerator for at least 30 minutes before slicing and serving.

Tips & Variations

For a nut-free version, simply omit the walnuts or substitute with chopped pecans or raisins.

Ensure the cake is still warm when rolling for easy shaping; this prevents cracks.

Add a pinch of ground ginger or cloves for extra warmth and spice.

Use freshly grated carrots for the best texture and flavor.

Storage

Store the carrot cake roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the cake roll wrapped well in plastic and foil for up to 2 months. Thaw in the refrigerator overnight and let come to room temperature before serving. Reheat slices gently if desired.

FAQs

Can I make this cake roll ahead of time?

Yes, the cake roll can be made a day ahead. Prepare and frost the cake as instructed, then chill it overnight. This allows the flavors to meld and makes slicing easier.

What if my cake cracks when rolling?

If your cake cracks, don’t worry. You can patch cracks with some frosting as you roll, or roll the cake with the cracks facing inward so they aren’t visible. Ensuring the cake is warm when rolling helps prevent cracking.