Description
A delightful twist on traditional carrot cake featuring a soft, rolled cake filled with creamy cream cheese frosting.
Ingredients
Scale
- 2 cups freshly grated carrots
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg (optional)
- 8 oz cream cheese (full-fat)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, beat together the eggs, granulated sugar, brown sugar, and vegetable oil until light and fluffy.
- Slowly add the dry ingredients to the egg mixture, mixing just until combined.
- Fold in the grated carrots, ensuring they are evenly distributed.
- Spread the batter in the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 5 minutes before flipping it onto a clean kitchen towel sprinkled with powdered sugar.
- Roll the cake gently with the towel and let it cool completely.
- For the filling, beat together the cream cheese, powdered sugar, and vanilla until smooth.
- Unroll the cake carefully, spread the cream cheese filling evenly, and roll it back up without the towel.
- Wrap in plastic wrap and refrigerate for at least an hour before slicing.
Notes
Don’t overbake, cool completely before frosting, and chill before slicing for better results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg