Description
This Spiced Carrot Cake Roll is a delightful dessert that combines moist, spiced carrot cake with creamy filling and a sweet vanilla glaze. Perfect for special occasions or a sweet treat, it’s a crowd-pleaser that looks as good as it tastes.
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 3 medium carrots, grated
For the Cream Cheese Filling:
- 1 cup confectioners sugar (powdered sugar)
- 8 ounces cream cheese, softened
- 6 tablespoons salted butter, softened
- 1 teaspoon pure vanilla extract
For the Vanilla Glaze:
- 3 cups confectioners sugar (powdered sugar)
- 1/2 teaspoon vanilla extract
- 10–11 tablespoons milk
Instructions
- Prepare the Cake
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a 15-inch by 10-inch jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves.
- Mix the Wet Ingredients:
- In a large bowl, whisk together the eggs and granulated sugar until well combined.
- Add the vegetable oil and vanilla extract, and mix again.
- Stir in the grated carrots until well combined.
- Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until fully combined.
- Bake the Cake:
- Pour the batter into the prepared jelly roll pan and spread it evenly.
- Bake for 12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake:
- Once baked, immediately lift the cake out of the pan using the parchment paper overhang.
- Place the cake onto a large wooden cutting board and gently roll the cake, starting from one short end, while it’s still warm, keeping the parchment paper on the cake as you roll.
- Transfer the rolled cake to a cooling rack and let it cool completely.
- Preheat the Oven:
- Prepare the Cream Cheese Filling
- Make the Filling:
- In a medium bowl, beat together the confectioners sugar, softened cream cheese, softened butter, and vanilla extract until smooth and creamy.
- Fill the Cake:
- Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
- Gently re-roll the cake without the parchment paper.
- Chill the Cake:
- Wrap the filled cake tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Make the Filling:
- Make the Vanilla Glaze
- Prepare the Glaze:
- In a mixing bowl, whisk together the confectioners sugar, vanilla extract, and 10-11 tablespoons of milk until smooth and pourable.
- Prepare the Glaze:
- Serve
- Finish the Cake:
- Remove the chilled cake from the fridge, unwrap it, and place it on a serving platter.
- Drizzle the vanilla glaze over the top of the cake.
- Slice and Serve:
- Slice the cake into even pieces and enjoy this delightful dessert!
- Finish the Cake:
Notes
This cake can be made ahead of time and stored in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes