Carrot Cake Roll (Print Version)
# Ingredients:
01 -
¾ cup (90 g) all-purpose flour.
02 -
½ tsp baking powder.
03 -
½ tsp baking soda.
04 -
½ tsp salt.
05 -
½ tsp ground cinnamon.
06 -
½ tsp ground ginger.
07 -
¼ tsp ground nutmeg.
08 -
⅛ tsp ground cloves.
09 -
3 large eggs.
10 -
¾ cup (150 g) granulated sugar.
11 -
2 Tbsp oil (canola/vegetable).
12 -
1 tsp vanilla extract.
13 -
2 cups (170 g) shredded carrots.
14 -
8 oz (226 g) brick cream cheese, cold.
15 -
8 Tbsp (113 g) butter, room temperature.
16 -
1 cup (120 g) powdered sugar.
17 -
1 tsp vanilla extract.
# Instructions:
01 -
Preheat oven to 375 degrees Fahrenheit. Line a 10x15-inch jelly roll pan with parchment paper. Use cooking spray to help paper stick and spray paper with Baker's Joy if desired.
02 -
Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
03 -
In a large bowl, whisk eggs. Beat in sugar, oil, and vanilla.
04 -
Stir dry ingredients into wet ingredients until almost combined. Fold in carrots. Spread batter evenly in pan.
05 -
Bake at 375˚F for 10-13 minutes until cake springs back when touched or toothpick comes out clean.
06 -
Immediately roll cake from short end to short end inside parchment paper. Cool for 10 minutes.
07 -
Beat cream cheese until smooth. Add butter 2 Tbsp at a time until smooth. Add powdered sugar and vanilla, mix until combined.
08 -
Unroll cake carefully. Spread frosting evenly, leaving 1-inch at end unfrosted.
09 -
Re-roll cake tightly starting with frosted end, removing parchment as you go.
10 -
Wrap in plastic wrap and chill in refrigerator or freezer for at least 1 hour.
# Notes:
01 -
Use hot knife for clean slices by running under hot water first.
02 -
Allow 20-30 minutes at room temperature to thaw if frozen.
03 -
Parchment paper may cause cake to sweat slightly.