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Carrot Cake Roll

A delightful dessert that combines tender sweetness of grated carrots with warm spices and creamy frosting, beautifully rolled for an elegant presentation.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups grated carrots (about 3-4 medium carrots) Freshly grated for best flavor.
  • 1 cup all-purpose flour Can substitute with gluten-free flour blend.
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting To sprinkle on top before serving.
For the Filling
  • 1 ½ cups cream cheese frosting Prepare the frosting to fill inside the roll.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper.
  2. In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. Gradually add the vegetable oil and vanilla extract, mixing until well combined.
  3. In another bowl, combine the flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add this to the wet mixture and stir until just combined.
  4. Fold in the grated carrots to ensure they are evenly distributed throughout the batter.
  5. Pour the batter into the prepared pan and spread it evenly with a spatula.
Baking
  1. Bake in the preheated oven for 15 minutes or until the cake is set and lightly golden.
Rolling
  1. Once baked, immediately remove the cake from the oven and invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the towel and the cake together starting from the short edge. Allow to cool completely while rolled up.
Filling and Final Assembly
  1. While the cake cools, beat together the cream cheese frosting until smooth and creamy.
  2. Unroll the cooled cake gently and spread the frosting evenly over the surface.
  3. Roll the cake back up using the towel, then wrap it in plastic wrap and refrigerate for at least 30 minutes before slicing.
  4. Dust with powdered sugar before serving and enjoy!

Notes

For best flavor, grate your own carrots and don’t let the cake cool completely in the pan. Customize your filling by adding nuts or raisins if desired. Store any leftovers in an airtight container in the refrigerator for up to 4 days.