Looking for a fun twist on carrot cake? You will love this delicious carrot cake roll filled with homemade cream cheese frosting!
Ingredients for Carrot Cake Roll
- ¾ cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 3 large eggs at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1 ¾ cups finely grated carrots
- Powdered sugar for dusting
Frosting Ingredients:
- 8 ounces cream cheese room temperature
- 5 tablespoons butter room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 180º Celcius. Line a 25 x 38cm jelly roll pan (or cookie sheet with a raised edge) with parchment paper. Allow the parchment paper to come at least 1 inch above the sides of the pan for easy lifting the finished cake from the pan. Spray the parchment paper in the pan with non-stick cooking spray.
- Sprinkle a large, clean kitchen towel very generously with powdered sugar (use at least ½ cup). Set aside for as soon as the cake is out of the oven.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
- In a large mixing bowl or the bowl of a stand mixer, beat the eggs, sugar and vanilla for 1 minute at high speed.
- Add the vegetable oil and mix just until combined.
- Pour the dry mixture into the wet mixture and stir gently just until combined.
- Fold in the grated carrots.
- Spread the cake batter evenly into the prepared jelly roll pan, spreading all the way to the edges. Bake for 10-12 minutes until a toothpick inserted into the center comes out clean (do not under bake).
- As soon as the cake comes out of the oven, turn the cake out of the pan onto the sugared towel. Peel away the parchment paper carefully.
- Immediatelty fold the end of the towel over one of the short ends of the cake. Roll the cake up into the towel, starting at the short end. Set the cake aside to cool to room temperature, about 45 minutes.
- While the cake is cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese and butter with an electric mixer until smooth.
- Add the vanilla extract and powdered sugar and mix on low speed until combined and the frosting is creamy.
- Very gently, unroll the cooled cake roll and be sure it is fully released from the towel. Spread the frosting onto the cake, edge to edge. Re-roll the cake gently. Transfer the cake roll to a plate, seam side down.
- Chill the cake roll in the refrigerator for 30 minutes. Dust with powdered sugar before serving.
BabyYumYum FAQ’s for the carrot cake roll
What is a carrot cake roll?
A carrot cake roll is a creative twist on traditional carrot cake, baked flat, rolled with cream cheese frosting, and chilled to create a spiral effect when sliced.
What size pan should I use for the carrot cake roll?
Use a 25 x 38 cm jelly roll pan or a cookie sheet with raised edges. Line it with parchment paper, allowing it to extend beyond the sides for easy lifting.
Why is powdered sugar sprinkled on the towel?
Powdered sugar prevents the warm cake from sticking to the towel when rolled, making it easier to unroll without tearing.
Can I use pre-shredded carrots for the recipe?
It’s best to use finely grated fresh carrots as pre-shredded carrots can be too dry and coarse, affecting the cake’s texture.
How do I prevent the cake from cracking when rolling?
Roll the cake immediately after baking while it’s still warm, using a powdered sugar-dusted towel. Cooling it in the rolled shape helps maintain flexibility.
What should I do if my frosting is too runny?
If the frosting is too runny, chill it for 10-15 minutes to firm up before spreading it on the cake. Ensure the cream cheese and butter were not overly softened.
Can I make the carrot cake roll ahead of time?
Yes, you can prepare the carrot cake roll in advance. Store it in the refrigerator for up to 2 days and dust with powdered sugar just before serving.
How do I ensure the cake bakes evenly?
Spread the batter evenly in the pan and ensure your oven is preheated to 180°C. Check for doneness with a toothpick after 10-12 minutes of baking.
Can I add nuts or raisins to the batter?
Yes, you can fold in chopped nuts or raisins for added texture and flavour, but avoid overloading the batter, as it may affect the cake’s ability to roll.
How should the carrot cake roll be stored?
Store the carrot cake roll in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to a month. Thaw in the fridge before serving.
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