Indulge in the sweet and spiced flavors of our Carrot Cake Roll! This delightful dessert combines all the goodness of a traditional carrot cake with the fun and elegance of a rolled cake. With its moist and flavorful sponge cake filled with creamy cream cheese frosting, every bite is a perfect balance of sweetness and spice. Whether you’re celebrating a special occasion or simply craving a delicious treat, this recipe is sure to impress. Join us as we dive into the details of this mouthwatering creation, including FAQs, cook notes, variations, and even keto and low-carb versions to suit every preference.
Ingredients:
For the Carrot Cake:
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3 large eggs
- 3/4 cup granulated sugar
- 2 Tbsp oil (canola or vegetable)
- 1 tsp vanilla extract
- 2 cups shredded carrots
For the Cream Cheese Frosting:
- 8 oz cream cheese, cold
- 8 Tbsp (1/2 cup or 1 stick) butter, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Carrot Cake:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy. Add the oil and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded carrots until evenly distributed.
- Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
- Bake the Cake:
- Bake in the preheated oven for 12-15 minutes, or until the cake is set and springs back when lightly touched.
- Prepare the Frosting:
- While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat the cold cream cheese until smooth. Add the room temperature butter and beat until well combined and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy. Set aside.
- Roll the Cake:
- Once the cake is baked, immediately loosen the edges of the cake from the pan using a knife. Carefully lift the cake out of the pan using the parchment paper overhang and transfer it to a flat surface.
- Starting at one short end, gently roll the warm cake and parchment paper together into a tight spiral. Place the rolled cake seam side down on a wire rack and let it cool completely.
- Fill and Roll:
- Carefully unroll the cooled cake and remove the parchment paper. Spread the prepared cream cheese frosting evenly over the surface of the cake, leaving a small border around the edges.
- Starting at the same short end, roll the cake back up tightly, this time without the parchment paper. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
- Serve and Enjoy:
- Once chilled, unwrap the carrot cake roll and transfer it to a serving platter. Slice into rounds and serve. Enjoy the delightful flavors of carrot cake and cream cheese frosting in every bite!
Cook Notes and Variations:
- Nuts and Raisins: For added texture and flavor, fold chopped nuts (such as walnuts or pecans) and raisins into the carrot cake batter before baking.
- Spice Level: Adjust the amount of ground spices according to your preference. Add more cinnamon for a stronger cinnamon flavor or omit the cloves for a milder spice profile.
- Decorative Touches: Dust the top of the carrot cake roll with powdered sugar or sprinkle with chopped nuts for a decorative finish before serving.
Keto and Low-Carb Versions:
- Keto Version: Replace the all-purpose flour with almond flour or coconut flour, and use a keto-friendly sweetener such as erythritol or stevia instead of granulated sugar. Adjust the frosting by using a powdered sugar substitute.
- Low-Carb Version: Follow the keto substitutions mentioned above and ensure that all ingredients used are low in carbohydrates. You can also reduce the amount of sweetener used in both the cake and frosting for a lower-carb option.
Frequently Asked Questions (FAQs):
Q: Can I make this cake in advance? A: Yes, you can bake the cake and prepare the frosting in advance. Store the cake roll wrapped in plastic wrap in the refrigerator for up to 2 days. Frost the cake just before serving for the best results.
Q: Can I freeze leftovers? A: Yes, you can freeze leftover slices of the carrot cake roll. Wrap individual slices tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
Q: Can I use a different frosting? A: While cream cheese frosting pairs perfectly with carrot cake, you can use your favorite frosting if desired. Consider options like vanilla buttercream or whipped cream for a different flavor profile.
Q: Can I omit the spices from the cake? A: While the spices add depth and warmth to the carrot cake, you can omit them if you prefer a simpler flavor profile. However, the spices enhance the overall taste of the cake.
Elevate your dessert game with our Carrot Cake Roll, a delightful twist on a classic favorite. With its tender carrot cake sponge and creamy cream cheese frosting, this rolled cake is sure to impress. Whether you’re serving it for Easter brunch, a special occasion, or simply as a delicious treat, it’s bound to become a new favorite. So, roll up your sleeves, gather your ingredients, and get ready to enjoy the irresistible flavors of carrot cake in a delightful new form!
