Description
This delicious Carrot Cake Roll is a beautiful and tasty dessert that combines a moist carrot cake with a creamy cream cheese filling. It’s perfect for any occasion and is sure to impress your guests.
Ingredients
Units
Scale
Carrot Cake Roll Ingredients:
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 eggs
- 1/2 cup cane sugar (or granulated white sugar)
- 2 tablespoons avocado oil (or vegetable oil)
- 1 teaspoon vanilla extract, homemade or store-bought
- 2 cups shredded carrots (about 2-3 medium carrots)
Cream Cheese Filling Ingredients:
- 1 cup powdered sugar, sifted
- 8 ounces cream cheese, room temperature
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
- To Make The Carrot Cake Roll: Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves in a medium bowl until combined…
- To Make The Cream Cheese Filling: Whisk together cream cheese, powdered sugar, butter, and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water…
Notes
- If you want the cake to be pretty on the very ends, I recommend slicing off about 1/2-inch of the cake on both ends before serving. Then you’ll definitely see those pretty cream cheese swirls!
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
