Description
A delicious twist on classic carrot cake, this roll combines moist grated carrots with a light cake and creamy frosting, perfect for special occasions.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1 cup cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Beat the eggs and sugar in another bowl until thick. Gradually add in the oil and vanilla extract.
- Stir in the flour mixture and fold in the grated carrots.
- Spread the batter evenly in the prepared pan.
- Bake for 13-15 minutes, or until a toothpick comes out clean.
- Prepare a clean kitchen towel dusted with powdered sugar while the cake bakes.
- Turn the cake out onto the towel and roll it up while it’s hot. Let it cool.
- Beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla until smooth for the frosting.
- Unroll the cooled cake, spread the frosting inside, and roll it back up. Slice and serve.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American