Description
A moist and flavorful carrot cake rolled with a sweet cream cheese frosting.
Ingredients
Scale
- 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
Instructions
- 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.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, beat together granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped pecans (if using).
- Pour the batter evenly into the prepared jelly roll pan.
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- 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.
- Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper.
- Carefully roll up the warm cake with the towel from the short end. Let it cool completely on a wire rack.
- Once cooled, unroll the cake. Spread the cream cheese frosting evenly over the cake, leaving a small border.
- Roll the cake up again, this time without the towel.
- 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