Ingredients
For the Carrot Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons vanilla extract
2 cups finely grated carrots
1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting Filling:
8 oz cream cheese, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
Carrot Cake Roll Recipe
- Prepare the Cake Sponge
Preheat and Prep: Heat your oven to 190°C (375°F). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving a slight overhang.
Whisk Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Beat the Eggs: In a large bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture is thick and pale. Stir in the brown sugar and vanilla extract.
Fold and Bake: Gently fold in the grated carrots. Sift the dry ingredients over the wet mixture and fold until just combined. If using, fold in the chopped walnuts.
Bake: Spread the batter evenly into the prepared pan. Bake for 12–15 minutes or until the top springs back when lightly touched. - The Roll Technique
The First Roll: While the cake is still hot, immediately turn it out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper.
Shape: Starting from the short end, roll the cake and the towel together. Let it cool completely on a wire rack while rolled up; this prevents the cake from cracking later. - Make the Cream Cheese Filling
Cream the Base: In a bowl, beat the softened cream cheese and butter until smooth and fluffy.
Sweeten: Add the powdered sugar and vanilla extract. Continue beating until the frosting is silky and holds its shape. - Assemble and Chill
Frost: Once the cake is completely cool, gently unroll it. Spread the cream cheese frosting evenly over the surface, leaving a small border at the edges.
Final Roll: Roll the cake back up (this time without the towel).
Set: Wrap the roll tightly in plastic wrap and refrigerate for at least one hour before slicing. This ensures clean, beautiful spirals like those in your photo.
Pro Tip: For the best presentation, trim the ends of the roll before serving to reveal the perfect swirl, and garnish with extra carrot crumbs or a light dusting of powdered sugar.
