Description
A delightful dessert that combines the classic flavors of carrot cake into a fun and unique presentation, filled with creamy frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup grated carrots
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese
- 1/4 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan, lining it with parchment paper.
- Combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt in a large mixing bowl.
- Beat the eggs and granulated sugar together until thick and light in color.
- Stir in the grated carrots and one teaspoon of vanilla extract.
- Gradually add the dry ingredient mixture to the wet carrot mixture and stir gently until combined.
- Pour the prepared batter into the lined jelly roll pan and spread it evenly.
- Bake for 15-20 minutes, until the cake springs back when touched.
- Roll the cake while it is warm, tightly into a log shape using the parchment paper. Let it cool completely in this position.
- Make the frosting by beating cream cheese and butter together, then gradually adding powdered sugar and the remaining vanilla extract.
- Unroll the cooled cake and spread frosting evenly over the surface.
- Roll the cake back up with the frosting inside.
- Slice and serve.
Notes
Garnish with chopped nuts or shredded coconut before serving. Pairs nicely with coffee or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg