This homemade carrot cake roll is not just a dessert; it’s an experience that combines flavor, texture, and visual appeal in one delightful package.
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Delicious Homemade Carrot Cake Roll Recipe
This homemade carrot cake roll is not just a dessert; it’s an experience that combines flavor, texture, and visual appeal in one delightful package.
Ingredients
- For the cream cheese frosting, gather:
Instructions
- Preheat your oven to 375°F (190°C) and grease a 15×10-inch jelly roll pan. Line it with parchment paper and give it a light greasing.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined. In a larger bowl, beat the eggs and granulated sugar until thick and pale, about 3-5 minutes. Stir in the grated carrots and fold in the dry ingredients.
- Spread the batter evenly in the prepared jelly roll pan. If using pecans, sprinkle them on top. Bake for 10-12 minutes until the cake springs back when touched.
- Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar, remove the parchment paper, and roll it up tightly in the towel to cool.
- Make the frosting by beating together the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla extract.
- Once cooled, unroll the cake and spread the cream cheese frosting evenly. Reroll the cake without the towel and wrap it in plastic wrap.
- Chill for at least one hour, then dust with powdered sugar before slicing and serving.
Notes
Make sure the eggs are at room temperature for optimal mixing and fluffiness. Chilling the cake helps it retain its shape and makes slicing much easier.
Nutrition
- Calories: 280 per serving
- Protein: 4 g
