Carrot Cake Roll Recipe

Ingredients

For the cake:

3/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

3 large eggs

1/2 cup granulated sugar

2 tbsp brown sugar

1 tsp vanilla extract

2 cups finely grated carrots

For the filling (cream cheese frosting):

8 oz (225g) cream cheese, softened

1 cup powdered sugar

4 tbsp unsalted butter, softened

1 tsp vanilla extract

Optional topping:

Extra cream cheese frosting

Shredded carrots or chopped nuts for garnish

Instructions

Preheat the oven:

Preheat to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Make the batter:

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another large bowl, beat eggs, sugars, and vanilla until thick and light (about 2–3 minutes).

Fold in the grated carrots, then gently fold in the dry ingredients until combined.

Bake:

Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, until the cake springs back when touched.

Roll the cake:

While still warm, turn the cake out onto a clean kitchen towel sprinkled with powdered sugar.

Carefully peel off the parchment paper, then roll the cake up in the towel (starting from the short side). Let it cool completely.

Prepare the filling:

Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Assemble:

Unroll the cooled cake gently. Spread the cream cheese filling evenly over it. Roll it back up (without the towel this time).

Chill and decorate:

Wrap in plastic wrap and chill for at least 1 hour.

Frost the outside with extra cream cheese frosting and sprinkle with grated carrots or nuts if desired.

. Tips

Make sure the cake is warm (not hot) when rolling, to avoid cracking.

For added flavor, mix crushed pineapple or chopped walnuts into the batter.

Keeps well in the fridge for up to 3 days.