Carrot Cake Roll
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Carrot Cake Roll
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If you love pumpkin rolls in the fall, you've got to try a carrot cake roll for spring! Soft carrot cake rolled up with cream cheese frosting.
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Ingredients
Cake Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3 large eggs
- 3/4 cup sugar
- 2 TB oil
- 1 teaspoon vanilla extract
- 2 cups Finely shredded carrots
Cream Cheese Filling
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cake Instructions
- To Prep: Preheat oven to 350 degrees. Spray a 13x18 baking sheet with non-stick cooking spray and line with parchment paper.
- Whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, and cloves.
- In the bowl of a stand mixer (or in a large bowl using an electric hand mixer), beat together the eggs, sugar, oil and vanilla until frothy. Slowly incorporate the dry ingredients into the bowl of wet ingredients, until smooth.
- Fold the shredded carrots into the cake batter, then scoop onto the prepared pan and spread evenly.
- Bake for 10-12 minutes or until the cakes springs back when touched and a toothpick inserted in the middle of the cake comes out clean.
- Quickly remove the cake from the baking sheet, but leave it on the parchment paper. Roll up the cake with the parchment paper, so the cake won't stick to itself. Allow to cool completely.
To Make the Filling and Roll
- Using an electric mixer, cream together butter and softened cream cheese, until smooth.
- Gradually beat in powdered sugar and vanilla.
- Carefully unroll the carrot sheet cake. If the cake still feels warm to the touch, allow it to cool longer before frosting.
- If the cake is cool, evenly spread the cream cheese filling on the surface of the cake.
- Re-roll the cake as tightly as possible, but be sure to remove the parchment paper as you go. When the cake is rolled up, wrap it in plastic wrap and chill in the fridge overnight.
- When ready to serve, remove plastic and sprinkle with powdered sugar.
Notes
- Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
80mg
(27%)
Sodium
248mg
(10%)
Potassium
140mg
(4%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
4114IU
(82%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 248mg | 10% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 4114IU | 82% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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