Carrot Cake Roll { with Cream Cheese Frosting Filling }

Carrot Cake Roll is a delightfully spongy cake that’s filled and topped with a dreamy cream cheese frosting. It’s not heavy or overly sweet either. I think it’s a perfect springtime or Easter dessert, and if you’re not a fan of cream cheese frosting, feel free to omit it. It will still be undeniably delicious! If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place. When you make a light and spongy carrot cake and pair it with a pillowy cloud-like cream cheese filling, you get the perfect dessert.

The addition of fresh carrots just sends it over the top. I’ve really been in the mood for Spring to arrive and this dreamy cake reminds me of Spring & Easter. Not a fan of cream cheese frosting? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed:

1. Large mixing bowl
2. Medium mixing bowl
3. Electric mixer
4. Whisk
5. Measuring cups and spoons
6. Rubber spatula
7. Baking sheet
8. Parchment paper
9. Clean kitchen towel
10. Cooling rack

Ingredients:

For the Carrot Cake:

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups grated carrots

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Directions:

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, leaving an overhang on the sides for easy removal.
2. Mix Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Mix Wet Ingredients:
   • In a medium mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until thick and pale, about 2-3 minutes. Add the vanilla extract and mix until combined.
4. Combine Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots with a rubber spatula.
5. Bake the Cake:
   • Spread the batter evenly into the prepared baking sheet. Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
6. Roll the Cake:
   • While the cake is baking, lay a clean kitchen towel on a flat surface and sprinkle it with powdered sugar. As soon as the cake comes out of the oven, carefully invert it onto the towel. Peel off the parchment paper and, starting at one short end, roll the cake and towel together into a log. Allow to cool completely on a cooling rack.
7. Make the Cream Cheese Frosting:
   • In a medium mixing bowl, beat the cream cheese, butter, and vanilla extract together until smooth and creamy. Gradually add the powdered sugar and beat until fully combined and smooth.
8. Fill the Cake Roll:
   • Once the cake has cooled completely, carefully unroll it. Spread the cream cheese frosting evenly over the cake, leaving a small border around the edges. Re-roll the cake (without the towel) into a log.
9. Chill and Serve:
   • Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Enjoy the light and airy delight of a Carrot Cake Roll with Cream Cheese Frosting, a perfect treat for any occasion!