Description
Carrot cake roll filled with cream cheese frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 15×10 inch jelly roll pan and line with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat eggs and sugar until fluffy.
- Add oil, grated carrots, and walnuts to the egg mixture.
- Gradually stir in dry ingredients.
- Spread batter evenly in the prepared pan.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Remove from oven and let cool for a few minutes.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake with the towel and let it cool completely.
- In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake and spread the cream cheese mixture over it.
- Roll the cake back up without the towel and refrigerate for at least 1 hour before slicing.
Notes
- Store leftovers in the refrigerator.
- Use fresh carrots for best flavor.
- Can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: carrot cake roll, cream cheese frosting, dessert