A moist and spiced carrot cake rolled with luscious cream cheese frosting, this dessert is a showstopper for any occasion. Sweet, creamy, and perfectly balanced—each bite is pure indulgence!
Ingredients:
- 3/4 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 3 large eggs
- 2/3 cup granulated sugar
- 1 cup grated carrots
For the Frosting Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp butter, softened
Instructions:
- Prepare the cake: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Mix the dry ingredients: In a bowl, whisk together flour, cinnamon, nutmeg, and ginger.
- Beat eggs and sugar: In another bowl, beat eggs and granulated sugar until light and fluffy. Fold in the grated carrots, then gently mix in the dry ingredients.
- Bake: Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when touched.
- Roll the cake: While the cake is warm, place it on a kitchen towel dusted with powdered sugar. Roll it gently with the towel and let it cool completely.
- Make the frosting: Beat the cream cheese, powdered sugar, vanilla, and butter until smooth and creamy.
- Assemble: Unroll the cooled cake, spread the cream cheese frosting evenly, and gently roll it back up. Wrap in plastic wrap and chill for at least 1 hour.
- Serve: Slice and serve, dusted with powdered sugar or a drizzle of caramel if desired.
Nutrition (Per Slice):
- Calories: 280
- Carbohydrates: 34g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Fiber: 1g
- Sugar: 25g
- Sodium: 190mg
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