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Carrot Cake Roll Cream: 7 Secrets for a Delightful Dessert

Carrot Cake Roll Cream
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A moist, spiced sponge cake rolled with silky cream cheese frosting, perfect for brunches and potlucks.

Ingredients

Scale
  • 3/4 cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, room temperature
  • 2/3 cup (135g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 200g) finely grated carrots
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped walnuts or pecans (optional)
  • Powdered sugar for dusting
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) powdered sugar, sifted

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment and lightly grease the paper.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
  3. In a large bowl, beat eggs, granulated sugar, and vanilla until thick and pale, about 2–3 minutes. Mix in the oil, then fold in the grated carrots. Gently fold in the dry ingredients until just combined. Stir in nuts if using.
  4. Spread batter evenly in the prepared pan. Bake for 10–12 minutes, until the top springs back when touched.
  5. While the cake bakes, lay a clean kitchen towel and dust generously with powdered sugar. As soon as the cake comes from the oven, invert it onto the towel, peel off the parchment, and roll the cake up with the towel from the short end. Let the roll cool completely while wrapped in the towel.
  6. Beat cream cheese, butter, and vanilla until smooth. Gradually add sifted powdered sugar and beat until light and fluffy.
  7. Carefully unroll the cooled cake. Spread the cream cheese filling evenly, leaving a 1/2-inch border. Re-roll the cake without the towel, wrap tightly in plastic, and refrigerate for at least 1 hour.
  8. Dust with powdered sugar before slicing, if desired. Slice with a serrated knife for clean rounds.

Notes

  • Ensure the eggs are at room temperature for better mixing.
  • Use a serrated knife for slicing to avoid squishing the cake.

Nutrition

Find it online: https://bakerslider.com/carrot-cake-roll-cream/

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