This Carrot Cake Roll with Cream Cheese Frosting is a stunning dessert that’s as delicious as it is beautiful. It combines the moist, spiced flavor of carrot cake with a rich and creamy frosting, all rolled into a delightful log. Perfect for special occasions or a treat just because, this cake roll will surely impress!
Ingredients
For the Carrot Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple, drained
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
Prepare Carrot Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and crushed pineapple.
Bake the Cake:
- Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched. Do not overbake.
- While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar.
Roll the Cake:
- Immediately after removing the cake from the oven, carefully invert it onto the prepared towel.
- Remove the parchment paper and roll the cake up with the towel from one short end to the other. Let it cool completely while rolled up.
Prepare Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined.
Assemble the Roll:
- Once the cake is completely cool, unroll it carefully and spread the cream cheese frosting evenly over the surface.
- Roll the cake back up without the towel. Transfer to a serving platter.
Serve:
- Dust with additional powdered sugar if desired. Slice and enjoy your delicious carrot cake roll!
Servings and Timing
- Prep Time: 30 minutes
- Bake Time: 12-15 minutes
- Cool Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Serving Size: 8-10 servings
Notes
- Be sure to let the cake cool completely before frosting to prevent the frosting from melting.
- You can decorate the roll with chopped nuts or additional grated carrots for a festive touch.
Conclusion
This Carrot Cake Roll with Cream Cheese Frosting offers a delightful twist on a classic favorite, presenting a perfect blend of spices and creamy frosting. Ideal for special occasions or a treat any day, it’s sure to be a hit with family and friends.
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Carrot Cake Roll with Cream Cheese Frosting
- Total Time: 35 minutes
Description
This Carrot Cake Roll with Cream Cheese Frosting is a stunning dessert that’s as delicious as it is beautiful. It combines the moist, spiced flavor of carrot cake with a rich and creamy frosting, all rolled into a delightful log. Perfect for special occasions or a treat just because, this cake roll will surely impress!
Ingredients
For the Carrot Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple, drained
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. - Prepare Carrot Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and crushed pineapple. - Bake the Cake:
Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes, or until the cake springs back when lightly touched. Do not overbake.
While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar. - Roll the Cake:
Immediately after removing the cake from the oven, carefully invert it onto the prepared towel.
Remove the parchment paper and roll the cake up with the towel from one short end to the other. Let it cool completely while rolled up. - Prepare Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. - Assemble the Roll:
Once the cake is completely cool, unroll it carefully and spread the cream cheese frosting evenly over the surface.
Roll the cake back up without the towel. Transfer to a serving platter. - Serve:
Dust with additional powdered sugar if desired. Slice and enjoy your delicious carrot cake roll!
Notes
This Carrot Cake Roll makes a beautiful and festive dessert. It’s ideal for holidays, birthdays, or any special occasion. Make sure the cake is completely cool before adding the frosting to prevent it from melting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes