Carrot Cake Roll with Cream Cheese Frosting
Ingredients
- For the Cake Roll:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree (adds moisture and structure)
- 1 tsp lemon juice
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup finely shredded carrots
- Powdered sugar (for dusting)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Cake Roll
Preheat the Oven: Set your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper, leaving a bit of overhang on the sides for easy removal.
Beat the Eggs: In a large bowl, beat the eggs at high speed for about 3 minutes until they are frothy and pale yellow.
Mix Wet Ingredients: Gradually add the granulated sugar, pumpkin puree, and lemon juice, beating well after each addition.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually add the dry mixture to the egg mixture, beating on low speed just until combined.
Add Carrots: Fold in the shredded carrots until evenly distributed throughout the batter.
Bake: Spread the batter evenly into the prepared pan. Bake for 12–15 minutes or until the top springs back lightly when touched.
The Roll Technique: While the cake is still hot, loosen the edges and flip it onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper and carefully roll the cake up with the towel, starting from the short end. Let it cool completely on a wire rack.
2. Prepare the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter together until smooth.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and fluffy.
3. Assemble
Carefully unroll the cooled cake.
Spread the frosting evenly over the surface, leaving a small margin at the edges.
Re-roll the cake (without the towel this time!). Wrap in plastic wrap and refrigerate for at least one hour before slicing to help it hold its shape.
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