Carrot Cake Roll
User Reviews
5.0
36 reviews
Excellent
Carrot Cake Roll
Report
Carrot Cake Roll is light and fluffy with a thick cream cheese filling, perfect for any occasion, but especially for Easter.
Share:
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 eggs
- 1/2 cup granulated white sugar
- 1/4 cup brown sugar
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots about 3 medium carrots
- 1/3 cup very finely ground walnuts optional
- 1/4 cup powdered sugar for rolling
Cream Cheese Filling
- 1 cup powdered sugar sifted
- 8 ounces cream cheese room temperature
- 6 tablespoons unsalted butter softened
- 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 Details
Calories
279kcal
(14%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
66mg
(22%)
Sodium
244mg
(10%)
Potassium
244mg
(7%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
3919IU
(78%)
Vitamin C
2mg
(2%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
Other Recipes
You'll Also Love
