Description
A delightful dessert that combines the rich flavors of carrot cake with a creamy and smooth frosting, rolled up for easy serving.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and mix well.
- Gradually fold in the dry ingredients, then gently mix in the grated carrots until just combined.
- Spread the batter evenly into the prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- As soon as you take the cake out of the oven, invert it onto the prepared towel. Peel off the parchment paper and roll the cake up tightly with the towel, starting from the short end. Let it cool while rolled.
- In a medium bowl, beat the cream cheese, butter, and vanilla extract until smooth. Gradually add powdered sugar and mix until creamy.
- Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
- Re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to set.
- Slice and serve with a dusting of powdered sugar or a drizzle of cream cheese frosting.
Notes
Store wrapped in plastic wrap in the refrigerator for 3-4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: carrot cake, dessert, cream cheese frosting