Carrot Cake Roll
This delicious carrot cake roll is filled with a creamy cream cheese filling and makes for the perfect dessert!
Equipment
- Jelly Roll Pan
Ingredients
Carrot Cake Batter
- 3/4 cup all-purpose flour sifted
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3 eggs room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2/3 cup grated carrots finely grated
Cream Cheese Filling
- 8 oz cream cheese softened
- 1 cup powdered sugar sifted
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, beat eggs, sugar, and vanilla until light and fluffy.
- Fold in dry ingredients and grated carrots gently.
- Spread batter evenly in prepared pan and bake for 12-15 minutes.
- Remove from oven and immediately roll the cake in a clean kitchen towel. Let cool.
- For the filling, beat cream cheese and powdered sugar until smooth.
- Unroll cake, spread filling evenly, then re-roll. Chill before serving.
Notes
Dust with powdered sugar before serving for a classic look.