The Carrot Cake Roll is really the best carrot cake recipe! Perfectly moist, delicious and made with fresh carrots, then filled with the most heavenly cream cheese filling.
Ingredients
For the cake:
3/4 cup flour
2 teaspoons ground cinnamon
1 tsp. baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs
1/2 cup of granulated sugar
2 tablespoons of vegetable oil
1 teaspoon pure vanilla extract
3 medium carrots, grated
For the stuffing:
1 cup of confectioner’s sugar
1 package (8 oz.) cream cheese, softened
6 tablespoons of salted butter, softened
1 teaspoon pure vanilla extract
For the icing drizzle:
3 cups of confectionery sugar
1/2 teaspoon vanilla extract
10-11 tablespoons of milk
Instructions
Preheat the oven to 375 degrees F and line a 15 x 10 inch gelatin pan with parchment paper, leaving a small protrusion on each side.
In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg and cloves and whisk.
In a large bowl, combine eggs and sugar and beat until combined.
Add the vegetable oil, vanilla extract and carrots and stir again until combined.
Pour dry ingredients into a large bowl and fold over to combine.
Stir the dough until combined. Pour batter into jelly roll pan and spread in an even layer. Bake for 12 minutes and remove the cake from the pan using the spit on the sides.
Place cake on a large wooden cutting board and gently roll up cake lengthwise.
Carefully transfer the cake to a cooling rack and let it cool completely.
To prepare the filling,
Combine sugar, cream cheese, butter and vanilla extract in a medium bowl and whisk until smooth and creamy.
Carefully unroll the cake and spread the filling over the cake, leaving a small gap at all edges.
Roll the cake again and wrap it tightly in plastic wrap.
Chill it in the refrigerator for 1 hour before serving.
When ready to serve, combine glaze ingredients in a bowl and whisk until smooth. Sprinkle over the cake and cut into slices.
ENJOY!