Description
Soft, spiced carrot cake rolled around a luscious cream cheese filling, perfect for holidays, birthdays, or cozy family gatherings.
Ingredients
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2/3 cup granulated sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, beat eggs, sugar, oil, and vanilla extract until smooth. Fold in grated carrots, pineapple, and walnuts (if using). Gently fold in dry ingredients until just combined.
3. Spread batter evenly in the prepared pan. Bake for 12–15 minutes or until cake springs back when touched. While warm, turn cake onto a powdered-sugar-dusted kitchen towel and roll carefully. Let cool completely.
4. Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll cooled cake, spread filling evenly, roll back up without the towel, and refrigerate for 30–60 minutes before slicing.
Notes
Omit walnuts if desired or substitute with pecans.
Dust with powdered sugar or drizzle with caramel for serving.
Make ahead and store in fridge wrapped tightly.
Mini rolls can be made for individual servings.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg