Carrot Cake Roll Recipe

Ingredients:

For the Carrot Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 3 large eggs
• 3/4 cup granulated sugar
• 2 Tbsp oil (canola or vegetable)
• 1 tsp vanilla extract
• 2 cups shredded carrots

For the Best Cream Cheese Frosting:

• 8 oz cream cheese, cold
• 8 Tbsp (1/2 cup or 1 stick) butter, room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions:

Bake the Cake:

1. Preheat your oven to 375°F (190°C). Line a jelly roll pan (10×15 inches) with parchment paper, ensuring it hangs over the edges for easy removal.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a separate large bowl, whisk together the eggs, granulated sugar, oil, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the shredded carrots.
5. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-13 minutes, or until the cake springs back when touched.

Roll and Cool:

1. As soon as the cake comes out of the oven, carefully lift it out of the pan using the parchment paper edges. Place it on a flat surface.
2. Starting from a short end, roll the cake up in the parchment paper while it is still warm. Let it cool completely, about 10 minutes.

Prepare the Frosting:

1. In a medium bowl, beat the cold cream cheese and room temperature butter until smooth.
2. Gradually add the powdered sugar and vanilla extract, beating until creamy and well combined.

Assemble the Cake Roll:

1. Gently unroll the cooled cake, being careful not to crack it.
2. Spread the cream cheese frosting evenly over the cake.
3. Re-roll the cake without the parchment paper. Wrap it tightly in plastic wrap and chill in the refrigerator for at least an hour, or in the freezer for about 30 minutes, to set.

Serve:

1. When ready to serve, use a hot knife (run under hot water and wiped dry) to slice the cake cleanly.
2. Allow the slices to thaw slightly before serving.

Tips and Variations

• Add-ins: Mix in 1/2 cup of chopped walnuts or pecans to the batter for added crunch.
• Spices: Adjust the spice levels to your preference, or add a pinch of cardamom for a unique flavor twist.
• Frosting: For a tangier frosting, add a teaspoon of lemon zest to the cream cheese mixture.
• Presentation: Dust the cake roll with powdered sugar before serving for a classic look.

How to Store

• Refrigeration: Store the assembled cake roll in an airtight container in the refrigerator for up to 5 days.
• Freezing: For longer storage, wrap the cake roll tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQs

Can I make this cake roll in advance?
Yes, you can make the cake roll a day in advance. Just keep it wrapped in plastic wrap and stored in the refrigerator until ready to serve.

How do I prevent the cake from cracking?
Rolling the cake while it is still warm helps prevent cracking. If the cake does crack, the frosting can help conceal any imperfections.

Can I use pre-shredded carrots?
It’s best to shred fresh carrots for this recipe as pre-shredded carrots can be too dry.

Is there a substitute for the oil?
You can substitute the oil with an equal amount of unsweetened applesauce for a lighter version of the cake.

This Carrot Cake Roll with its creamy, rich cream cheese frosting is a delightful and impressive dessert perfect for any occasion, especially during the spring and Easter season. Enjoy!