I’m embarrassed by how much I love this dish, but it’s too good not to share

 

Carrot Cake Roll: A Delectable Twist on a Classic Dessert

Indulge in the irresistible charm of a Carrot Cake Roll, a stunning and flavorful take on the beloved carrot cake. With roots tracing back to Victorian-era cake rolls and the resourceful use of carrots as a natural sweetener since the Middle Ages, this dessert is both nostalgic and elegant. Perfect for gatherings or a special treat, this rolled delight is sure to impress.

Pairing Suggestions:
Serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for extra indulgence. For a cozy touch, pair with spiced apple cider or a robust cup of coffee to enhance the warm spices in the cake.

Carrot Cake Roll

Servings: 10

Ingredients:

For the Cake:

• 3 large eggs

• ⅔ cup granulated sugar

• 2 tablespoons vegetable oil

• 1 teaspoon vanilla extract

• ¾ cup all-purpose flour

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

• 1 cup finely grated carrots

For the Filling:

• 1 cup powdered sugar (plus extra for dusting)

• 8 oz cream cheese, softened

• 6 tablespoons butter, softened

• 1 teaspoon vanilla extract
  

  Directions:

  1. Prep & Preheat:

     • Preheat oven to 375°F (190°C).

     • Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

  2. Make the Batter:

     • In a large bowl, beat eggs and granulated sugar until thick and pale (about 2 minutes).

     • Mix in oil and  vanilla.

     • In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually fold into the egg mixture.

     • Gently stir in grated carrots until just combined.

  3. Bake:

     • Spread batter evenly into the prepared pan.

     • Bake for 12–15 minutes, or until the cake springs back when lightly touched.

  4. Roll & Cool:

     • Immediately loosen the cake edges and invert onto a powdered sugar-dusted tea towel.

     • Peel off the parchment paper.

     • Starting from the short end, carefully roll the cake with the towel inside. Let cool completely on a wire rack.

  5. Prepare the Filling:

     • Beat together powdered sugar, cream  cheese, butter, and vanilla until smooth and creamy.

  6. Assemble:

     • Unroll the cooled cake and spread the filling evenly, leaving a 1-inch border.

     • Reroll (without the towel), wrap in plastic, and chill for at least 1 hour before serving.

     • Dust with powdered sugar, slice, and enjoy!

  Variations & Tips:

  • Add-Ins: Fold ½ cup drained crushed pineapple or ¼ cup chopped walnuts into the batter for extra texture.

  • Spiced Kick: Mix 1 tablespoon crystallized ginger into the filling for a zesty twist.

  • Gluten-Free: Swap all-purpose flour for a gluten-free blend.

  • Storage: Keep refrigerated for up to 3 days or freeze (unfrosted) for longer storage.

  This Carrot Cake Roll is a showstopper—moist, spiced, and perfectly balanced with creamy filling. A must-try for any baking enthusiast!