Carrot Cake Roll – Alldelish

Delight in the luscious flavors of this Carrot Cake Roll 🥕🍰, a scrumptious twist on the classic carrot cake that’s perfect for any occasion. This dessert combines the spiced goodness of a traditional carrot cake with a creamy, tangy filling that makes every bite a delightful experience. Whether you’re serving it at a festive gathering or as a special treat for your family, this carrot cake roll is sure to impress.

The cake itself is wonderfully moist and fluffy, thanks to the finely grated carrots, which also add a beautiful, natural sweetness. The blend of spices—cinnamon, ginger, and nutmeg—infuses the cake with warmth and depth, making it a comforting choice for cooler days. As you unroll the cake, the aroma of these spices is sure to draw everyone to the kitchen, eager for a slice.

Once rolled with a luscious cream cheese filling, the cake transforms into a beautiful, spiral-shaped dessert that looks as impressive as it tastes. The creamy filling complements the spiced cake perfectly, adding a rich, velvety texture that balances the flavors. Each slice offers a perfect ratio of cake to filling, making it a treat that’s both visually appealing and irresistibly delicious.

Carrot Cake Roll Recipe 🥕🍰

Ingredients:

Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 cups finely grated carrots
- Powdered sugar (for dusting)
Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract

Instructions:

Prepare the Cake:
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and spray with non-stick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat the eggs and vanilla until frothy. Add granulated sugar and brown sugar, and beat until thick. Fold in grated carrots.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Spread batter evenly into prepared pan. Bake for 10-12 minutes or until the cake springs back when touched.
- Immediately turn the cake out onto a kitchen towel generously dusted with powdered sugar. Peel off parchment paper and roll the cake up in the towel, starting at the narrow end. Let cool completely.
Prepare the Filling:
- In a large bowl, beat the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
Assemble the Roll:
- Carefully unroll the cooled cake and spread the filling evenly over the cake. Reroll the cake without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before serving. Dust with powdered sugar before slicing and serving. Enjoy!