Description
A delightful dessert that combines the moistness of carrot cake with a creamy filling, perfect for special occasions or enjoying at home.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 3 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tsp vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 8 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract for filling
- Powdered sugar for dusting
- Chopped walnuts, pecans, or shredded coconut for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, beat the eggs, granulated sugar, and brown sugar on high speed for about 2 minutes until thick and pale. Add the vanilla extract and mix to combine. Gently fold in the dry ingredients until just combined. Fold in the grated carrots.
- Pour the batter evenly into the prepared jelly roll pan and spread it out with a spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar. Immediately after removing the cake from the oven, loosen the edges with a knife and invert the cake onto the sugared towel. Carefully peel off the parchment paper. Dust the cake with more powdered sugar. Starting from the narrow end, roll the warm cake tightly in the towel (including the towel) and let it cool completely on a wire rack.
- In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and beat until creamy.
- Once the cake has cooled, gently unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges. Roll the cake back up (without the towel) tightly but carefully. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
- Dust the top with powdered sugar before slicing. Garnish with chopped nuts or shredded coconut, if desired.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Freeze tightly wrapped for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: carrot cake, dessert, cake roll, cream cheese frosting, sweet treat