Description
A soft and moist spiced carrot cake roll filled with a smooth, tangy cream cheese frosting, perfect for an elegant yet comforting dessert.
Ingredients
- Grated carrots 2 cups
- Large eggs 3
- Granulated sugar 1 cup
- All-purpose flour 1 cup
- Baking powder 1 teaspoon
- Ground cinnamon 1 teaspoon
- Ground nutmeg 1/4 teaspoon
- Salt 1/4 teaspoon
- Vanilla extract 1 teaspoon
- Vegetable oil 1/3 cup
- Chopped walnuts or pecans 1/2 cup
- Cream cheese 8 oz softened
- Unsalted butter 1/4 cup softened
- Powdered sugar 2 cups
- Vanilla extract 1 teaspoon
Instructions
- Preheat oven to 175°C (350°F) and line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar until pale and fluffy, then mix in oil and vanilla.
- Whisk flour, baking powder, cinnamon, nutmeg, and salt, then fold into wet mixture.
- Stir in grated carrots and nuts.
- Spread batter evenly in pan and bake for 10–12 minutes until it springs back when touched.
- Turn cake onto a powdered sugar-dusted towel, remove parchment, and roll with towel while warm. Cool completely.
- Beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla.
- Unroll cooled cake, spread frosting evenly, and roll back up without towel.
- Wrap and chill for at least 1 hour before slicing and serving.
Notes
- Roll the cake while warm to prevent cracking.
- Use freshly grated carrots for best moisture.
- Chill before slicing for clean cuts.
- Store refrigerated up to 4 days.
- Freeze up to 2 months, wrapped היט.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
