Amazing Carrot Cake Roll 1 Treat

Oh, get ready for a treat! This Carrot Cake Roll with Cream Cheese is seriously one of my go-to recipes when I want to impress, or just, you know, make myself ridiculously happy. It’s got that perfectly moist, spiced carrot cake that just melts in your mouth, all hugged up with the sweetest, creamiest cream cheese frosting. I swear, every time I make this, it’s like a little party in my kitchen, and sharing it with friends and family just makes it even better. It’s just pure comfort and joy rolled into one delicious package!

Why You’ll Love This Carrot Cake Roll with Cream Cheese

Seriously, this Carrot Cake Roll with Cream Cheese is a winner for so many reasons:

• It’s surprisingly easy to whip up!
• That classic carrot cake flavor with the dreamy cream cheese frosting is just perfect together.
• It looks so fancy, making it ideal for holidays, brunch, or any special get-together.
• Everyone goes crazy for it – it’s a total crowd-pleaser!

Gathering Your Ingredients for Carrot Cake Roll with Cream Cheese

Okay, so to make this amazing Carrot Cake Roll with Cream Cheese, you’ll want to gather up a few things. Don’t worry, most of it is probably already in your pantry! For the cake itself, we’ve got the basics: all-purpose flour, baking soda, salt, and then those warm spices like cinnamon, nutmeg, and cloves that just scream cozy. You’ll also need granulated sugar for sweetness, some good old vegetable oil for moisture, three large eggs, and a splash of vanilla extract. And of course, the star of the show – two cups of freshly grated carrots! If you’re feeling fancy, some chopped pecans are totally optional but oh-so-good.

Cake Ingredients for Your Carrot Cake Roll with Cream Cheese

Here’s the rundown for the cake part of your Carrot Cake Roll with Cream Cheese:

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1 cup chopped pecans (if you like ’em!)

Cream Cheese Frosting Ingredients

And for that dreamy frosting that makes this Carrot Cake Roll with Cream Cheese so special, make sure your cream cheese and butter are softened – this is key for a smooth, lump-free frosting!

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Guide to Making Your Carrot Cake Roll with Cream Cheese

Alright, let’s get this party started! Making this incredible Carrot Cake Roll with Cream Cheese is totally doable, and I’ll walk you through every step. First things first, let’s get that oven preheating to 350°F (175°C). Grab your jelly roll pan – that’s the 10×15 inch one – and give it a good grease and flour. Then, line it with parchment paper, making sure you leave a little overhang on the sides; this makes life SO much easier later.

Preparing the Cake Batter for Your Carrot Cake Roll with Cream Cheese

Now, for the batter! In a big bowl, whisk together all your dry stuff: the flour, baking soda, salt, and those lovely spices – cinnamon, nutmeg, and cloves. In another bowl, beat together the sugar, oil, those three eggs, and the vanilla until it’s all nice and combined. Slowly add the dry ingredients to the wet mixture, just mixing until it’s combined. Don’t go crazy with the mixing here! Then, gently fold in your freshly grated carrots and the chopped pecans if you’re using them. Trust me, the carrots are key!

Baking and Cooling the Carrot Cake

Pour that beautiful batter evenly into your prepared pan. Bake it for about 15 to 20 minutes. You’ll know it’s ready when a wooden skewer or toothpick poked into the center comes out clean. While that’s baking, let’s get the frosting going! In a medium bowl, beat your softened cream cheese and butter until they’re super smooth. Then, slowly add the powdered sugar and vanilla, beating until it’s light and fluffy. Once the cake is out of the oven, immediately flip it onto a clean kitchen towel that you’ve dusted with powdered sugar. Carefully peel off the parchment paper. Now, this is important: while the cake is still warm, roll it up gently with the towel, starting from the short end. Let it cool completely on a wire rack like this.

Crafting the Cream Cheese Frosting

While your cake is cooling, let’s whip up that amazing cream cheese frosting! Make sure your cream cheese and butter are nice and soft – this really makes a difference for a smooth frosting. In a bowl, beat them together until they’re perfectly smooth and creamy. Then, gradually add the powdered sugar and vanilla extract. Keep beating until it’s light, fluffy, and totally irresistible. It should look like a dream!

Assembling and Chilling Your Carrot Cake Roll with Cream Cheese

Once your cake roll has completely cooled, it’s time for the fun part! Gently unroll the cake. Now, spread that glorious cream cheese frosting all over the surface, leaving a little bit of a border around the edges so it doesn’t all ooze out. Carefully roll the cake up again, this time *without* the towel. Just roll it up snugly. Wrap the whole thing up tightly in plastic wrap and pop it in the fridge for at least an hour. This chilling step is super important so it holds its shape when you slice it. You’ll have the most perfect Carrot Cake Roll with Cream Cheese!

Essential Equipment for Your Carrot Cake Roll with Cream Cheese

To make this amazing Carrot Cake Roll with Cream Cheese, you’ll need a few key tools. Make sure you have a good set of mixing bowls, a whisk, and an electric mixer (handheld or stand mixer works great!) for that fluffy frosting. You’ll also need a 10×15 inch jelly roll pan, some parchment paper, and a wire rack for cooling. Oh, and don’t forget a clean kitchen towel and maybe a spatula or offset spatula for spreading the frosting. Having everything ready makes the process so much smoother!

Tips for Perfecting Your Carrot Cake Roll with Cream Cheese

Okay, so you want a flawless Carrot Cake Roll with Cream Cheese? I’ve got you! First, don’t overbake that cake – seriously, keep an eye on it! Overbaking means it’ll be dry and might crack when you roll it. Also, make sure your cream cheese and butter for the frosting are truly at room temperature. It makes all the difference for that super smooth, luscious frosting. And that chilling step? Don’t skip it! It’s crucial for letting the cake set up so you get those beautiful, clean slices when you serve your gorgeous Carrot Cake Roll with Cream Cheese. Trust me on these!

Frequently Asked Questions About Carrot Cake Roll with Cream Cheese

Got questions about whipping up this amazing Carrot Cake Roll with Cream Cheese? I get it! Here are a few things people often ask:

Q: My cream cheese frosting is a bit lumpy. What did I do wrong?
A: No worries! This usually happens if your cream cheese or butter wasn’t soft enough. Make sure they’re truly at room temperature – soft enough to easily press with your finger. If it’s still a bit lumpy, just keep beating it on medium speed for another minute or two; it often smooths out.

Q: My cake cracked when I rolled it. Help!
A: Oh, that happens sometimes! The key is to roll it while it’s still warm, but not piping hot. Also, don’t overbake the cake itself, as a slightly more tender cake rolls better. If you get a small crack, don’t sweat it – the frosting will cover it right up! Make sure you’re rolling it from the short end, too.

Q: How long can I store this Carrot Cake Roll with Cream Cheese?
A: It stays good in the refrigerator for about 3-4 days. Just make sure it’s wrapped up tightly in plastic wrap to keep it fresh and prevent it from drying out or picking up any fridge smells. It’s best enjoyed within a couple of days!

Storing and Reheating Your Carrot Cake Roll with Cream Cheese

Got leftovers of this glorious Carrot Cake Roll with Cream Cheese? Lucky you! Just wrap it up super tightly in plastic wrap and pop it in the fridge. It’ll stay delicious for about 3 to 4 days. Honestly, it’s usually gone way before that! If you want to serve a slice that’s not straight from the cold, just let it sit on the counter for about 15-20 minutes. Reheating isn’t really recommended because of the frosting, but a little time at room temperature brings back that lovely soft texture.

Enjoying Your Delicious Carrot Cake Roll with Cream Cheese

Now for the best part – enjoying your beautiful Carrot Cake Roll with Cream Cheese! Use a sharp knife to slice it into nice, even portions. It’s absolutely perfect on its own, but a little dollop of extra whipped cream or a dusting of powdered sugar never hurt anyone! This dessert is fantastic for brunches, holidays, or just because you deserve something special. Take a bite and savor all that amazing flavor!

Amazing Carrot Cake Roll 1 Treat

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• Author: Amanda
• Total Time: 3 hours 25 minutes
• Yield: 10-12 servings 1x
• Diet: Vegetarian

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Description

A moist and flavorful carrot cake rolled with a sweet cream cheese frosting.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1 cup chopped pecans (optional)
• For the Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, beat together granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the grated carrots and chopped pecans (if using).
6. Pour the batter evenly into the prepared jelly roll pan.
7. Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
8. While the cake is baking, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
9. Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper.
10. Carefully roll up the warm cake with the towel from the short end. Let it cool completely on a wire rack.
11. Once cooled, unroll the cake. Spread the cream cheese frosting evenly over the cake, leaving a small border.
12. Roll the cake up again, this time without the towel.
13. Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

• Ensure your cream cheese and butter are at room temperature for the frosting to achieve a smooth consistency.
• Do not overbake the cake, as this can make it dry and difficult to roll.
• For a firmer frosting, you can add a bit more powdered sugar.
• Chilling the cake roll is essential for it to hold its shape when sliced.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking and Rolling
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

Keywords: carrot cake, cake roll, cream cheese frosting, dessert, sweet, holiday, brunch