Description
Silky carrot cake roll dances with creamy cream cheese frosting, promising a delightful dessert adventure. Spiced layers spiral elegantly, inviting you to savor each luxurious bite of this classic sweet treat.
Ingredients
Scale
Cake Base Ingredients:
- 3 large eggs
- ⅔ cup (130 g) granulated sugar
- ¾ cup (95 g) cake flour
- 2 cups (200 g) finely grated carrots, drained if too wet
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon (5 ml) vanilla extract
Spices and Seasonings:
- 1 teaspoon (5 ml) baking powder
- ½ teaspoon (2.5 ml) salt
- 1 teaspoon (5 ml) ground ginger
- 2 teaspoons (10 ml) ground cinnamon
- ¼ teaspoon (1.25 ml) ground nutmeg (optional)
Cream Cheese Frosting Ingredients:
- 8 ounces (225 g) cream cheese, softened
- ¼ cup (60 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Assemble the dry ingredients by whisking cake flour, baking powder, salt, ginger, nutmeg, and cinnamon in a medium mixing vessel.
- Whip eggs and sugar in a separate large bowl until they transform into a pale, airy mixture. Incorporate vegetable oil and vanilla extract, blending thoroughly.
- Merge the dry ingredient mixture into the wet ingredients, stirring gently until just combined, avoiding overmixing.
- Tenderly fold grated carrots throughout the batter, ensuring uniform distribution.
- Preheat the oven to 350F (175C) and prepare a 1015-inch jelly roll pan with parchment paper and light grease.
- Pour the carrot-infused batter into the prepared pan, smoothing the surface for even baking.
- Bake for 10-12 minutes until a toothpick emerges clean from the center.
- Immediately transfer the hot cake onto a kitchen towel dusted with powdered sugar, carefully removing the parchment paper.
- Gently roll the cake and towel together from a short end, allowing complete cooling on a wire rack.
- Craft the cream cheese frosting by beating softened cream cheese and butter until silky and uniform.
- Gradually introduce powdered sugar, mixing until achieving a smooth consistency.
- Enhance the frosting with vanilla extract, stirring thoroughly.
- Delicately unroll the cooled cake and spread frosting evenly, maintaining a small border.
- Re-roll the cake from the original short end, excluding the towel.
- Position the rolled cake seam-side down on a serving platter.
- Chill in the refrigerator for a minimum of one hour before slicing and presenting.
Notes
- Choose cake flour for a lighter, more delicate texture that ensures a soft and tender cake roll.
- Use fresh, finely grated carrots to maintain moisture and prevent excess liquid in the batter.
- Dust the kitchen towel generously with powdered sugar to prevent sticking when rolling the warm cake.
- Roll the cake while it’s still warm to prevent cracking and help it maintain a smooth, flexible shape.
- Chill the cake roll before serving to help the cream cheese frosting set and make slicing easier.
- For a gluten-free version, substitute cake flour with a gluten-free flour blend and add xanthan gum for better texture.
- Reduce sugar content by using a sugar substitute or cutting the amount by 25% without compromising the cake’s structure.
- Store the cake roll in an airtight container in the refrigerator for up to 3-4 days to maintain freshness and prevent moisture loss.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 275
- Sugar: 24 g
- Sodium: 260 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg