Carrot Cake Roll with Cream Cheese Frosting
Ingredients
For the Cake:
- 3 large eggs
- ¾ cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings: Crushed nuts or cookie crumbs for garnish
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper to prevent sticking.
- Step 2: Whisk eggs, sugar, oil, and vanilla in a large bowl until smooth. Stir in the grated carrots. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Fold the dry ingredients into the wet mixture until combined.
- Step 3: Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when gently touched.
- Step 4: Turn the warm cake onto a kitchen towel dusted with powdered sugar. Gently peel off the parchment paper, then roll the cake with the towel into a log, starting from the shorter end. Allow it to cool completely.
- Step 5: Beat softened cream cheese and butter in a bowl until smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
- Step 6: Unroll the cooled cake and spread an even layer of frosting over the surface, leaving a small border around the edges.
- Step 7: Carefully roll the cake back into a log shape without the towel. Ensure it is tight but not overly pressed to avoid squeezing out the frosting.
- Step 8: Frost the outside of the roll, if desired, and sprinkle crushed nuts or cookie crumbs on top for decoration. Slice and enjoy this delicious dessert!