Carrot Cake Roll
Ingredients:
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup freshly grated carrots
- 1/2 cup chopped walnuts (optional)
Filling
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Directions:
1. Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, beat the eggs and granulated sugar until thick and pale, about 3-4 minutes.
4. Gently fold the dry ingredients into the wet mixture until just combined. Stir in the grated carrots and walnuts if using.
5. Pour the batter evenly into the prepared pan and spread it out smoothly.
6. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
7. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and, starting at one short end, roll the cake up in the towel. Let cool completely.
8. Meanwhile, prepare the filling by beating together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
9. Once the cake is cool, unroll it gently and spread the cream cheese filling evenly over the surface.
10. Roll the cake back up without the towel and place seam side down on a serving platter. Refrigerate for at least 1 hour before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use a damp kitchen towel dusted with powdered sugar to prevent the cake from sticking while rolling.
For extra flavor, toast the walnuts lightly before adding them to the batter.