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New Favorite Carrot Cake Roll
A good carrot cake is a staple of spring and this cake roll is a new favorite. Cream cheese frosting that is evenly layered throughout the roll makes the flavors combine in a wonderful way.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 1x
- Category: Bakery
Ingredients
Scale
- Cake
- 3 large eggs
- 2/3 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla bean paste or vanilla extract
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons minced crystallized ginger
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 4 carrots, peeled and shredded (2 cups)
- Filling
- 6 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, softened
- 2 cups confectioners’ sugar, plus extra for dusting
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- For the cake: Preheat the oven to 350 degrees F. Lightly spray a 10 x 15-inch jelly-roll pan with cooking spray. Line the pan with parchment paper, leaving a 1-inch overhang on the short sides of the pan. Lightly spray the parchment paper.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the eggs on high speed for 5 minutes until thick and foamy. Beat in the sugar, oil, and vanilla until incorporated.
- In a small bowl, whisk together the flour, cinnamon, ginger, baking powder, salt, nutmeg, and allspice. Stir into the wet ingredients. Fold in the carrots until incorporated.
- Spread the batter into the pan; it will be a very thin batter. Bake for 10 to 15 minutes or until set. (Do not underbake the cake, or you will not be able to roll it.)
- Let the cake cool in the pan for 5 minutes. Use the parchment paper to lift the cake out of the pan and place on a flat surface. Using the parchment paper, roll the cake up tightly, starting at the short end. Do not press too hard. Let the cake cool completely, for 1 hour.
- For the filling: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth. Beat in the confectioners’ sugar and vanilla bean paste. On a flat surface, carefully unroll the cake. Spread the filling evenly on the cake. Reroll the cake, removing the parchment as you go.
- Place the cake on a serving platter. Refrigerate 1 hour or until firm. Dust the top of the cake with confectioners’ sugar. Slice and serve.
