Description
A delicious and moist carrot cake rolled with a creamy filling, perfect for dessert lovers.
Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup finely grated carrots
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup chopped walnuts, optional
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F. Line a 10×15-inch jelly-roll pan with parchment paper and lightly grease it.
- Beat the eggs and granulated sugar for 3–4 minutes, until thick and pale. Mix in the vanilla.
- Fold in the grated carrots.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the carrot mixture. Fold in the walnuts if using.
- Spread the batter evenly in the prepared pan.
- Bake for 12–15 minutes, until the cake springs back when lightly touched.
- Immediately turn the cake onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment.
- Starting from one short end, roll the warm cake tightly with the towel inside. Let it cool completely.
- For the filling, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until creamy.
- Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
- Roll the cake back up tightly, this time without the towel.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- Dust with powdered sugar, slice, and serve.
Notes
- Ensure the cake is completely cool before adding the filling to prevent it from melting.
- Store leftovers in the refrigerator for up to 3 days.
- 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: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg