Oh my goodness, let me tell you about the magic of a carrot cake roll! It’s this incredible dessert that perfectly balances a moist, spiced cake with a luscious cream cheese frosting that just makes your taste buds dance. I remember the first time I tried it at a friend’s birthday party; I couldn’t believe how light and fluffy it was while still being beautifully rich! Every bite is a delightful combination of sweet carrots and that creamy frosting, all wrapped up in a lovely spiral. Trust me, once you make this carrot cake roll, it’ll become a favorite in your home, too!

Ingredients List

Gathering your ingredients is the first step to creating this delightful carrot cake roll. Here’s what you’ll need:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup grated carrots (freshly grated for the best flavor!)
• 1/2 cup crushed pineapple, drained (make sure to squeeze out excess moisture!)
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened (don’t skip this step—softening makes it easy to blend!)
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract (yes, this is for the frosting!)

With these ingredients on hand, you’re all set to whip up a delicious carrot cake roll that will impress everyone!

How to Prepare Instructions

Now that we’ve got our ingredients ready, let’s dive into the fun part—making our carrot cake roll! First things first, preheat your oven to 375°F (190°C). This ensures your cake bakes perfectly! In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Give it a good whisk to mix everything evenly.

In a separate large bowl, beat the eggs and sugar together until the mixture gets thick and creamy. It should look smooth and luscious! Now, add in those freshly grated carrots, drained crushed pineapple, and vanilla extract, mixing until everything is well combined. Gradually fold in your dry ingredient mixture—be gentle here to keep that fluffy texture!

Once you’ve got your batter ready, spread it evenly on a parchment-lined baking sheet. This is crucial for easy cleanup later! Bake for about 12-15 minutes, or until it turns a lovely golden brown. Here’s the trick: as soon as it comes out of the oven, roll the cake up in a clean kitchen towel while it’s still warm. This helps it maintain its shape and makes it easier to fill later on!

Preparing the Cake

Mixing your dry ingredients is a breeze—just whisk them together until they’re nicely blended. When your eggs and sugar are beaten to that thick, creamy perfection, you’ll want to gently fold in the carrots and pineapple. This adds moisture and flavor. Remember, the key here is to mix just until combined; we don’t want to deflate all that air we’ve whipped into the eggs! Once the batter is spread out evenly on your baking sheet, keep an eye on it as it bakes. When it’s done, roll it up right away in that towel—this step is crucial for keeping it rolled without cracking later!

Making the Cream Cheese Frosting

While your cake is cooling, it’s time to whip up that dreamy cream cheese frosting! In a mixing bowl, combine your softened cream cheese and butter. Beat them together until they’re smooth and creamy—this part is so satisfying! Then, gradually add in the powdered sugar and a splash of vanilla extract. Keep mixing until the frosting is velvety and free of lumps. Trust me, it’s worth the effort to get that perfect consistency!

Assembling the Carrot Cake Roll

Now comes the exciting part—assembly! Carefully unroll your cooled cake and spread a generous layer of cream cheese frosting over the top. Make sure to reach all the edges for maximum flavor in every bite! Once you’ve got that frosting spread evenly, gently roll the cake back up, starting from one end. Don’t worry if it looks a little messy; that’s part of its charm! After it’s rolled, pop it in the fridge for about an hour to chill. This helps the frosting set up nicely, making slicing it much easier and prettier. Trust me, you’ll want to let it chill before serving!

Nutritional Information

Here’s a rough estimate of the nutritional information for each slice of this delightful carrot cake roll. Each serving has around 250 calories, with about 10g of fat, 3g of protein, and 35g of carbohydrates. Keep in mind, these values can vary based on your specific ingredients, so it’s always good to double-check if you’re tracking your intake!

Tips for Success

Let’s make sure your carrot cake roll turns out absolutely perfect! First, always use the freshest ingredients—trust me, fresh carrots and quality cream cheese make a world of difference in flavor. When it comes to cooling, don’t rush it; let the cake cool completely before frosting to avoid a gooey mess. And here’s a little storage tip: if you have leftovers, wrap the roll tightly in plastic wrap and keep it in the fridge. It’ll stay delicious for several days, and the flavors will even deepen as it sits. Enjoy every last bite!

Variations

There are so many fun ways to mix up your carrot cake roll! For a delightful crunch, try adding in some chopped walnuts or pecans to the batter—just a half cup should do the trick! If you’re feeling adventurous, swap out some of the cinnamon for nutmeg or allspice for a warm, spiced twist. And let’s not forget about coconut! Toss in some shredded coconut for a tropical flair that pairs beautifully with the cream cheese frosting. You can even make it a little zesty by adding orange zest to the batter or frosting; it adds a refreshing brightness. The possibilities are endless, so get creative!

FAQ Section

Got questions? No problem! Let’s tackle some common ones about our delicious carrot cake roll.

What’s the best way to store leftovers?
To keep your carrot cake roll fresh, wrap it tightly in plastic wrap or store it in an airtight container in the fridge. It’ll stay tasty for about 3-4 days, and the flavors will actually deepen a bit!

Can I make this cake gluten-free?
Absolutely! Just swap out the all-purpose flour for a gluten-free blend, and you’re good to go. It should work just as well!

What if I don’t have cream cheese?
No worries! You can use mascarpone cheese for a similar creamy texture, or even a dairy-free cream cheese alternative if you’re looking for a vegan option.

Can I substitute the sugar?
Yes, you can use coconut sugar or a sugar substitute like stevia, just make sure to check the conversion ratios for the best results!

Carrot cake roll: 7 Irresistible Reasons to Make It Now

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• Author: Julia marin
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A delicious carrot cake roll filled with cream cheese frosting.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup grated carrots
• 1/2 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 375°F (190°C).
2. Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl.
3. In another bowl, beat eggs and sugar until thick.
4. Add carrots, pineapple, and vanilla to the egg mixture.
5. Gradually mix in the dry ingredients.
6. Spread the batter evenly on a parchment-lined baking sheet.
7. Bake for 12-15 minutes or until golden.
8. Remove from oven and roll the cake in a clean kitchen towel.
9. Let it cool completely.
10. Beat cream cheese and butter together.
11. Add powdered sugar and vanilla, mix until smooth.
12. Unroll the cake, spread frosting, and roll it back up.
13. Chill for 1 hour before slicing.

Notes

• Use fresh carrots for the best flavor.
• Ensure the cake is completely cool before frosting.
• Store leftovers in the refrigerator.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg

Keywords: carrot cake roll, dessert, baking, cream cheese frosting