Description
A simple and delicious carrot cake roll filled with cream cheese frosting.
Ingredients
Scale
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract for filling
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 15×10 inch jelly roll pan and line with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs and sugar until light. Add oil and vanilla.
- Stir in the dry ingredients until just combined. Fold in grated carrots.
- Spread the batter evenly in the prepared pan.
- Bake for 15 minutes or until a toothpick comes out clean.
- While it’s baking, prepare a clean kitchen towel and sprinkle powdered sugar on it.
- Once baked, immediately flip the cake onto the towel. Remove the pan and peel off the parchment paper.
- Starting from one end, roll the cake with the towel inside. Let it cool completely.
- For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake and spread the filling evenly.
- Roll the cake back up without the towel. Chill for 30 minutes.
- Slice and serve your carrot cake roll.
Notes
- Make sure to grate the carrots finely for a better texture.
- Do not overmix the batter to keep the cake light.
- Use a clean towel to prevent sticking.
- Chill the cake roll for a firmer texture before slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: carrot cake roll, dessert, easy recipe, baking