Carrot Cake Roll

By Tracy

8 Person

35 Minutes

0 Calories

This carrot cake roll is everything you love about a delicious carrot cake, all rolled up into one delicious dessert! This recipe is everything you love about a traditional pumpkin roll — the delicious spice cake, a decadent cream cheese filling, all bundled up together in one cute roll — but this one is made with a fantastic carrot cake instead of pumpkin. This super-delicious, perfectly-spiced, fluffy and moist (<– yes, I said it), ultra-creamy, AMAZING carrot cake roll will be yours to share and enjoy!

Ingredients

Cream Cheese Filling

1 tsp. vanilla extract
6 tbsp. butter, softened
8 oz. cream cheese, room temperature
1 cup powdered sugar, sifted

Carrot Cake Roll

1/4 cup powdered sugar for rolling
1 batch cream cheese filling
2 cups shredded carrots
1 tsp. vanilla extract, homemade or store-bought
2 tbsp. avocado oil
1/2 cup cane sugar
3 eggs
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. ground ginger
1 tsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 cup all-purpose flour

Method

01

Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.
02

Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined.
03

In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the oil, vanilla and shredded carrots, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
04

Spread the batter evenly into prepared pan. Bake for 10 to 13 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.
05

Then slowly, roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
06

When the cake is cooling, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides.
07

Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.
08

Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Then slice and serve.
09

CREAM CHEESE FILLING: Whisk together cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.

Related Tags

Carrot Cake Roll

3.6

( By Tracy )

01 Information

Grade easy
Serving 8 servings
Prep Time 22 Mins
Cook Time 13 Mins
Total Time 35 Mins

02 Ingredients

Cream Cheese Filling

1 tsp. vanilla extract

6 tbsp. butter, softened

8 oz. cream cheese, room temperature

1 cup powdered sugar, sifted

Carrot Cake Roll

1/4 cup powdered sugar for rolling

1 batch cream cheese filling

2 cups shredded carrots

1 tsp. vanilla extract, homemade or store-bought

2 tbsp. avocado oil

1/2 cup cane sugar

3 eggs

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/2 tsp. salt

1/2 tsp. ground ginger

1 tsp. baking powder

1 1/2 tsp. ground cinnamon

3/4 cup all-purpose flour

03 Method

Step 1

Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.

Step 2

Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined.

Step 3

In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the oil, vanilla and shredded carrots, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.

Step 4

Spread the batter evenly into prepared pan. Bake for 10 to 13 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.

Step 5

Then slowly, roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.

Step 6

When the cake is cooling, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides.

Step 7

Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.

Step 8

Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Then slice and serve.

Step 9

CREAM CHEESE FILLING: Whisk together cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.

04 Author

Tracy

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