Carrot Cake Roll
User Reviews
5
Carrot Cake Roll
Description
This cake is baked in a jelly-roll pan lined with parchment for easy removal. The batter is prepared by mixing dry spices and leavening with flour, then combining wet ingredients including eggs, sugars, oil, vanilla, shredded carrots, and optional ground walnuts. The batter is folded together gently to avoid overmixing, which keeps the cake tender. After baking until springy to touch, the cake is carefully rolled while warm to form its shape without cracking.
The cream cheese filling blends powdered sugar, cream cheese, softened butter, vanilla, and optional raisins, providing a smooth, slightly tangy contrast to the sweet, spiced cake. Once cooled, the rolled cake is unrolled, spread with frosting, and gently re-rolled.
This carrot cake roll slices into elegant spirals showcasing the layered filling and carrot-studded cake. It is suitable for dessert tables or special occasions where a refined presentation is desired. The use of traditional spices and real cream cheese sets it apart from simpler carrot cakes.
Ingredients
Carrot Cake Roll:
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 egg
- 1/2 cup sugar granulated white
- 1/4 cup brown sugar
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 cups carrot about 3 medium carrots, shredded
- 1/3 cup walnuts optional, very finely ground
- 1/4 cup powdered sugar for rolling
Cream Cheese Filling
- 1 cup powdered sugar sifted
- 8 ounces cream cheese room temperature
- 6 tablespoons butter softened, unsalted
- 1 teaspoon vanilla extract
- 1/2 cup raisins optional
Instructions
- Preheat the oven to 375 degrees F.
- Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch parchment sticking on the sides of the pan so that you can easily lift the cake from the baking sheet.
- In a large bowl whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg.
- In a separate large bowl, whisk together eggs and sugars for 1 minute until combined. Whisk in the oil, vanilla, ground walnuts, shredded carrots, and whisk just until combined.
- After that, fold in the dry ingredients with a rubber spatula, and stir together until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan. Bake for 10 to 13 minutes, or until the top of the cake springs back when lightly pushed.
- Remove the cake from the oven and immediately carefully lift the cake from the pan and onto a flat surface.
- Then slowly, roll the cake from the short end to the short end. Place it onto a wire rack to cool until it reaches room temperature.
Frosting:
- In a mixing bowl beat butter until creamy, add cream cheese, sugar, and vanilla. Beat until smooth and combined, scraping the sides and bottom of the bowl.
- When the cake has reached room temperature, transfer it to a flat surface, and carefully unroll it until it is flat again with the ends curled up just a bit.
- Spread the cream cheese frosting evenly over the cake, leaving about a 1-inch border on all sides. Sprinkled on the raisins if using, or chocolate chips.
- Carefully and gently re-roll the cake, peel away the parchment paper.
- Tightly wrap the carrot cake swiss roll in plastic wrap and refrigerate for a few hours for best results.
- Remove and unwrap the carrot cake roll and transfer it to your serving dish. Dust it on all sides with powdered sugar.
- Slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 244mg | 10% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 3919IU | 78% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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