Here’s a carrot cake roll recipe 🥕🍰
Soft spiced cake with a creamy filling—rolled like a jelly roll.
Carrot Cake Roll
Ingredients
Carrot cake
- ¾ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
Cream cheese filling
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Line a jelly roll pan with parchment and grease lightly.
- Make cake
- Whisk flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Beat eggs and sugar until thick and pale.
- Mix in oil and vanilla.
- Fold in dry ingredients, then carrots.
- Spread batter evenly in pan.
- Bake
- Bake 10–12 minutes, until cake springs back lightly.
- Roll while warm
- Dust a clean kitchen towel with powdered sugar.
- Turn cake onto towel, peel off parchment.
- Roll cake (with towel) from short end.
- Cool completely.
- Make filling
- Beat cream cheese and butter until smooth.
- Mix in powdered sugar and vanilla.
- Fill & roll
- Unroll cake carefully.
- Spread filling evenly.
- Re-roll gently.
- Chill & serve
- Chill at least 30 minutes before slicing.
Tips
- Finely grate carrots so the cake rolls smoothly.
- Don’t overbake or it may crack.
- For extra flavor, add a pinch of ginger.
If you want a nut-filled version, pineapple add-in, or mini rolls, just tell me 😊
