Soft Carrot Cake Roll (Printable Version)
Tender carrot cake rolled with creamy, tangy frosting and warm spices for a delightful, moist swirl perfect for any occasion.
# Ingredients:
→ Cake
01 -
190 g all-purpose flour, unbleached
02 -
7 g baking powder (1 1/2 teaspoons)
03 -
3 g baking soda (1/2 teaspoon)
04 -
2 g salt (1/2 teaspoon)
05 -
2 g ground cinnamon (1 teaspoon)
06 -
1 g ground ginger (1/2 teaspoon)
07 -
1 g ground nutmeg (1/4 teaspoon)
08 -
0.5 g ground cloves (1/8 teaspoon)
09 -
3 large eggs
10 -
200 g granulated sugar
11 -
80 ml canola oil or vegetable oil
12 -
5 ml vanilla extract (1 teaspoon)
13 -
150 g freshly shredded carrots
→ Frosting
14 -
225 g full-fat cream cheese, cold
15 -
60 g unsalted butter, room temperature
16 -
130 g powdered sugar, sifted
17 -
5 ml vanilla extract (1 teaspoon)
# Steps:
01 -
Preheat the oven to 190°C. Line a 25x38 cm jelly roll pan with parchment paper, leaving some overhang for easy removal.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to evenly distribute the spices.
03 -
In a large bowl, whisk eggs, granulated sugar, oil, and vanilla extract for 1-2 minutes until the mixture lightens in color and is smooth.
04 -
Gradually add the dry ingredients to the wet ingredients while stirring gently, mixing just until combined and without any dry flour remaining.
05 -
Fold the freshly shredded carrots into the batter gently and evenly without overmixing.
06 -
Pour the batter into the prepared pan and spread evenly to the edges with an offset spatula. Bake for 10-13 minutes until the surface springs back lightly and a toothpick inserted comes out clean.
07 -
While still warm, lift the cake out using the parchment overhang. Starting with the short end, carefully roll the cake together with the parchment into a tight spiral. Let rest for at least 10 minutes to set the shape.
08 -
In a medium bowl, beat cold cream cheese and softened butter together until smooth. Gradually add sifted powdered sugar, beating well after each addition to avoid lumps. Stir in vanilla extract and beat until light and fluffy.
09 -
Gently unroll the cooled cake and spread an even thick layer of cream cheese frosting over the surface, leaving a 1.3 cm border on the long edge to prevent overflow. Carefully re-roll the cake without the parchment and place it seam side down.
10 -
Wrap the roll tightly in plastic wrap and chill in the refrigerator for at least one hour or freeze for 30 minutes to firmly set the spiral. To serve, slice with a hot knife wiped clean between cuts and allow slices to rest at room temperature briefly for best texture.
# Notes:
01 -
Use fresh grated carrots for optimal moisture and flavor. Chill the roll before slicing to maintain neat spirals.