Carrot Cake Roll
Carrot cake holds a special place in many hearts—it’s not just a dessert; it’s a symbol of warmth, comfort, and the joy of indulging in something homemade. This Carrot Cake Roll recipe takes all the beloved flavors of traditional carrot cake and presents them in a delightful, rollable form that’s as impressive to look at as it is to taste.
Carrot cake has been a staple in my family for as long as I can remember. Every birthday, every celebration, there it was—a moist, spiced cake with a hint of sweetness and a generous helping of shredded carrots, topped off with a creamy layer of frosting. The memories of baking it with my grandmother, carefully grating carrots and sifting flour, are etched vividly in my mind. It wasn’t just about the cake; it was about the process, the laughter in the kitchen, and the anticipation of that first bite.
This Carrot Cake Roll recipe is a modern twist on the classic, offering the same rich flavors and nostalgia but with a fun, rolled presentation that adds an element of elegance to any occasion. The combination of soft, spongey cake and smooth, tangy cream cheese filling creates a harmony of textures and tastes that’s simply irresistible.
• Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
• Kcal: 320 kcal per serving | Servings: 8 servings
Ingredients
For the Cake:
- 3 eggs
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups grated carrots
For the Cream Cheese Filling:
- 1 cup cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
Preparation: Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper. This ensures the cake won’t stick and makes rolling easier later on.
Prepare the Cake Batter: In a large mixing bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt. Gradually add these dry ingredients to the egg mixture, stirring until just blended. Avoid overmixing to maintain a tender texture.
Incorporate Carrots: Gently fold in the grated carrots, ensuring they’re evenly distributed throughout the batter. The carrots not only add moisture but also a sweet, earthy flavor that complements the spices.
Bake the Cake: Spread the batter evenly onto the prepared jelly roll pan. Bake in the preheated oven for 12-15 minutes, or until the top of the cake springs back when lightly touched. Be cautious not to overbake, as this can dry out the cake.
Prepare for Rolling: While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. This prevents the cake from sticking to the towel when rolled.
Roll the Cake: Once baked, immediately loosen the edges of the cake from the pan with a knife and invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper from the cake. Starting from one short end, gently roll the cake up with the towel into a log shape. This rolling while warm helps the cake maintain its shape later.
Cool Completely: Transfer the rolled cake to a wire rack to cool completely. Cooling while rolled helps set the shape and prevents cracking.
Prepare the Cream Cheese Filling: While the cake is cooling, prepare the cream cheese filling. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Adjust sweetness to taste if desired.
Assemble the Cake Roll: Carefully unroll the cooled cake from the towel. Spread the prepared cream cheese filling evenly over the entire surface of the cake. Leave a small border around the edges to prevent the filling from squeezing out when rolled.
Roll and Chill: Starting from the same short end as before, gently roll the cake back up into a tight log, this time without the towel. Place the rolled cake seam-side down on a serving platter or baking sheet. Cover loosely with plastic wrap and chill in the refrigerator for at least 1 hour before serving. Chilling allows the filling to set and flavors to meld.
Serve and Enjoy: Once chilled, slice the Carrot Cake Roll into rounds using a sharp knife. Each slice reveals a beautiful spiral of moist cake and creamy filling, perfect for serving alongside a hot cup of coffee or tea.
Variations and Substitutions:
- Nutty Twist: Add a half cup of chopped pecans or walnuts to the cake batter for added crunch and nutty flavor.
- Spice it Up: Increase the ground cinnamon to 1 tablespoon and add a pinch of nutmeg or cloves for a spicier, more aromatic cake.
- Healthier Option: Substitute half of the all-purpose flour with whole wheat flour for added fiber, or use a sugar substitute in both the cake and filling for a lower-calorie version.
- Seasonal Delight: Fold in 1/2 cup of finely chopped dried fruits like raisins or cranberries to the cake batter for a festive touch.
Conclusion
The Carrot Cake Roll is more than just a dessert; it’s a celebration of flavors and memories. From the first whiff of cinnamon as it bakes to the last creamy bite of the filling, this recipe encapsulates everything we love about carrot cake in a charming, portable form. Whether shared with loved ones or savored quietly, it brings a sense of joy and satisfaction that only homemade treats can provide. So, next time you’re in the mood for something special, give this Carrot Cake Roll a try—it’s sure to become a cherished recipe in your home as well.
