Description
This Easy Carrot Cake Roll features a soft, spiced carrot cake filled with creamy cream cheese frosting. It’s perfect for a quick dessert or holiday treat, with a light, fluffy texture and delightful flavors.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2 tbsp vegetable oil
- 2 cups grated carrots
- 1/2 cup chopped walnuts
Instructions
- Preheat Oven: Preheat the oven to 375°F. Line a 15×10-inch jelly-roll pan with parchment paper.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, cinnamon, ginger, and salt. Set aside.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and sugar until thick and pale. Gradually beat in the flour mixture until fully combined.
- Add Wet Ingredients: Stir in the vegetable oil, grated carrots, and chopped walnuts, mixing well.
- Prepare the Cake: Spread the batter evenly into the prepared jelly-roll pan.
- Bake the Cake: Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Cool the Cake: Loosen the cake from the edges of the pan and turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully roll the cake and towel together from the narrow end. Place on a wire rack to cool completely.
- Unroll and Fill: Once cooled, unroll the cake and remove the towel. Spread the cake evenly with cream cheese frosting, then roll it up again.
- Chill and Serve: Refrigerate until ready to serve, then slice and enjoy!
Notes
- Make sure to roll the cake while it’s still warm to prevent cracking.
- Dust the towel with powdered sugar to prevent the cake from sticking.
- This cake is best served chilled and can be made a day ahead for convenience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes