Description
A delightful and moist carrot cake roll filled with rich cream cheese frosting, perfect for celebrations and family gatherings.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
- Confectioners’ sugar, for dusting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another large bowl, beat the eggs and granulated sugar together until thick and light. Add the canned pumpkin and grated carrots; mix well until combined.
- Gradually add the dry mixture to the wet mixture and mix until just combined, avoiding overmixing.
- Pour the batter into the prepared pan and spread it evenly. If desired, sprinkle chopped walnuts on top.
- Bake for 13-15 minutes until the cake springs back when touched.
- Remove from the oven and let it cool slightly. Turn it onto a clean kitchen towel dusted with confectioners’ sugar and roll it up. Let it cool completely while rolled.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add confectioners’ sugar and vanilla extract until well combined.
- Once cooled, unroll the cake, spread the frosting evenly on the surface, and re-roll carefully. Dust with more confectioners’ sugar before serving.
Notes
Serve at room temperature for the best flavor. Pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: carrot cake, dessert, cream cheese frosting, baking, holidays