Description
A delicious and moist carrot cake rolled with a creamy filling, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 3 large eggs
- 2/3 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 cup all-purpose flour
- 2 cups grated carrots
- 1/4 cup powdered sugar (for dusting)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs, granulated sugar, oil, and vanilla until well combined.
- In another bowl, whisk together salt, baking powder, cinnamon, and flour. Gradually add to the wet ingredients and mix until smooth.
- Fold in grated carrots. Spread the batter evenly into the prepared pan.
- Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel and carefully peel off the parchment paper.
- Roll the cake up in the towel, starting from the short end. Let cool completely on a wire rack.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cooled cake and spread the filling evenly over the surface. Roll the cake back up without the towel.
- Refrigerate for at least 1 hour before serving. Dust with additional powdered sugar if desired.
Notes
You can customize the seasonings to taste.