Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups grated carrots
1/2 cup chopped walnuts (optional)
Powdered sugar (for dusting)
8 ounces cream cheese
1/4 cup unsalted butter
1 teaspoon vanilla extract
1 cup powdered sugar
Directions
Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the longer sides for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate large bowl, beat the eggs, granulated sugar, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared pan and spread it out evenly with a spatula.
Bake the cake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Sprinkle a clean kitchen towel with powdered sugar.
Invert the baked cake onto the prepared towel and carefully peel off the parchment paper.
Gently roll the cake and towel together into a spiral, then allow the cake to cool completely while rolled.
Prepare the cream cheese frosting by beating the cream cheese, butter, vanilla extract, and powdered sugar until smooth and creamy.
Unroll the cooled cake, spread the cream cheese frosting over the surface, and re-roll the cake without the towel, using the parchment paper underneath to guide the roll.
Chill the Carrot Cake Roll in the refrigerator for at least 1 hour before slicing and serving, then dust with powdered sugar before serving.
Nutrition Facts
Calories:
320
Fat:
15
Carbohydrates:
42
Protein:
5
Sodium:
220
Fiber:
2
Sugar:
32
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