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.
Author:Addie Gundry
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.
