Description
A delicious carrot cake rolled with creamy frosting, perfect for any occasion.
Ingredients
Scale
- ¾ cup (90 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 3 large eggs
- ¾ cup (150 g) granulated sugar
- 2 Tbsp vegetable or canola oil
- 1 tsp vanilla extract
- 2 cups (226 g) shredded carrots
- 8 oz (226 g) cream cheese, cold
- 8 Tbsp (113 g) butter, room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, salt, and spices.
- In a large bowl, whisk eggs, then beat in sugar, oil, and vanilla.
- Stir dry ingredients into wet ingredients until nearly combined, then fold in carrots.
- Spread batter evenly in the pan and bake for 10–13 minutes, until set.
- Immediately roll cake (from short end) inside the parchment paper and let cool 10 minutes.
- For frosting: Beat cream cheese until smooth. Add butter gradually, then powdered sugar and vanilla.
- Gently unroll cake, spread frosting evenly (leave 1-inch edge unfrosted), then re-roll tightly.
- Wrap and chill for at least 1 hour. Slice with a hot knife and let slices thaw briefly before serving.
Notes
- Minor cracks are normal and won’t affect taste.
- Chilling or freezing helps achieve clean slices.
- Frost the cake while slightly warm to reduce sticking.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Carrot Cake Roll