Classic Carrot Cake Roll
Carrot Cake Roll is a thin spiced carrot cake baked in a jelly roll pan, gently rolled and filled with creamy vanilla cream cheese frosting. It offers the familiar flavors of carrot cake in a lighter, elegant presentation.
Calories:
Ingredients
For the Carrot Cake
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 3 large eggs
- ¾ cup granulated sugar
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots loosely packed
For the Cream Cheese Frosting
- 8 ounces cream cheese cold
- 8 tablespoons butter room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F and line a 10×15 inch jelly roll pan with parchment, lightly sprayed.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Whisk eggs, sugar, oil, and vanilla, then stir in dry ingredients and fold in carrots.
- Spread batter evenly and bake 10 to 13 minutes until set and springy.
- Roll the warm cake up in the parchment from short end to short end and cool 10 minutes.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll cake, spread frosting evenly, then re roll tightly.
- Chill at least 1 hour, then slice with a hot knife.