Description
A moist and flavorful carrot cake roll filled with cream cheese frosting, perfect for dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 1 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the granulated sugar, brown sugar, and eggs until light and fluffy.
- Gradually mix in the dry ingredients until just combined.
- Fold in the grated carrots, pineapple, and nuts.
- Spread the batter evenly in the prepared pan.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Once baked, remove from the oven and immediately roll the cake in the parchment paper to cool.
- For the filling, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth.
- Once the cake is cool, unroll it and spread the filling evenly.
- Roll the cake back up and refrigerate for at least 1 hour before slicing.
Notes
- For variations, add raisins or coconut to the batter.
- Dust the cake roll with additional powdered sugar before serving.
- Serve with a dollop of whipped cream on the side for added richness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: carrot cake roll, dessert, cream cheese frosting