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Carrot Cake Roll

CARROT CAKE ROLL
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Amazing **Carrot Cake Roll**! Easy & delicious, this recipe is perfect for any occasion. Try it today!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded carrots
  • 2 tablespoons powdered sugar (for dusting towel)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan, then line it with parchment paper, leaving an overhang on the sides. Grease the parchment paper again and dust lightly with flour, tapping out any excess.
  • In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
  • In a separate medium bowl, whisk the large eggs, vegetable oil, and vanilla extract until well combined and slightly frothy.
  • Create a well in the center of your dry ingredients and pour the wet ingredients into it. Stir gently with a spatula or whisk just until combined. Do not overmix.
  • Fold in the finely shredded carrots until evenly distributed.
  • Pour the batter evenly into your prepared jelly roll pan, spreading it to the edges with an offset spatula. Ensure consistent thickness.
  • Bake for 13-16 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean.
  • While the cake bakes, lay out a clean, lint-free kitchen towel on your counter and dust it generously with powdered sugar.
  • As soon as the cake comes out of the oven, immediately invert the hot cake onto the prepared towel. Carefully peel off the parchment paper.
  • While the cake is still warm, starting from one of the short ends, carefully and tightly roll the cake up in the towel. Let it cool completely in this rolled position on a wire rack for at least 1 to 2 hours.
  • While your cake is cooling, make the frosting. In a large bowl using an electric mixer, beat the softened cream cheese and unsalted butter together on medium speed until light, fluffy, and smooth (2-3 minutes).
  • Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated before increasing to medium speed. Scrape down the sides of the bowl as needed.
  • Once all powdered sugar is added, beat in the vanilla extract and a tiny pinch of salt. Continue to beat on medium-high speed for another 2-3 minutes until the frosting is super creamy, airy, and spreadable.
  • Once your cake is completely cooled, gently unroll it from the towel onto a clean surface.
  • Evenly spread the cream cheese frosting over the entire surface of the cake, leaving about a half-inch border around the edges free of frosting.
  • Carefully but confidently, starting from one of the short ends, tightly roll the cake back up, without the towel this time. Use the parchment paper beneath it to help guide and tighten the roll.
  • Gently lift the cake roll using the parchment paper and transfer it to a serving platter or a sturdy piece of cardboard. Refrigerate for at least 30 minutes to an hour to allow the frosting to set and the cake to firm up before slicing.

Notes

Indulge in a Carrot Cake Roll: a tender, moist, and perfectly spiced cake embracing the silkiest, most luscious cream cheese frosting. Each slice offers a harmonious blend of earthy carrot sweetness, warm cinnamon, and a delightful tang from the frosting, all wrapped up in a visually stunning spiral.

Find it online: https://thecozycuppa.com/carrot-cake-roll/