Carrot Cake Roll Recipe

1. Prepare the Carrot Cake:

• Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, and lightly grease the paper with cooking spray or butter.
• In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer for about 2 minutes, or until the mixture is light and fluffy. Add the vanilla extract and mix until combined.
• In a separate bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
• Gradually add the dry ingredients to the wet mixture and fold together gently until combined.
• Stir in the grated carrots and chopped nuts (if using).
• Pour the batter into the prepared jelly roll pan and spread it evenly.
• Bake for 12-15 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
• While the cake is baking, prepare a clean kitchen towel by sprinkling it generously with powdered sugar.
• Once the cake is done, remove it from the oven and immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.
• Starting from one edge, gently roll the cake with the towel, rolling it tightly but without overdoing it. Allow it to cool completely while rolled up (about 30-45 minutes).

2. Prepare the Cream Cheese Frosting:

• In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
• Add the vanilla extract and powdered sugar, and beat until fluffy. Stir in a pinch of salt to balance the sweetness.

3. Assemble the Cake Roll:

• Once the cake has cooled, gently unroll it from the towel.
• Spread the cream cheese frosting evenly over the cake, leaving a small border around the edges.
• Carefully roll the cake back up, this time without the towel, and transfer it to a serving platter with the seam side down.

4. Serve and Enjoy:

• You can dust the top of the cake roll with powdered sugar or top with additional chopped walnuts or pecans for garnish.
• Slice the cake into 1-inch thick slices and enjoy!

Tips:

• Grating carrots: For best results, grate the carrots finely so they mix evenly into the batter.
• Prevent cracking: When rolling the cake, let it cool completely before unrolling to avoid cracks. Rolling the cake gently will also help maintain its shape.
• Storage: Store the cake in the refrigerator in an airtight container for up to 3 days.

This Carrot Cake Roll is an easy-to-make and impressive dessert that’s packed with flavor and is sure to be a crowd-pleaser. Enjoy this delicious, creamy treat! 🥕🍰