𝗖𝗮𝗿𝗿𝗼𝘁 𝗖𝗮𝗸𝗲 𝗥𝗼𝗹𝗹 𝘄𝗶𝘁𝗵 𝗖𝗿𝗲𝗮𝗺 𝗖𝗵𝗲𝗲𝘀𝗲 𝗙𝗿𝗼𝘀𝘁𝗶𝗻𝗴 𝗙𝗶𝗹𝗹𝗶𝗻𝗴

Carrot Cake Roll with Cream Cheese Frosting is a delicious and elegant dessert that’s perfect for special occasions or any time you’re craving a sweet treat. Here’s how to make it:

Ingredients:

For the Carrot Cake Roll:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots
• 1/2 cup chopped walnuts or pecans (optional)
• Powdered sugar (for dusting)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving an overhang on the long sides of the pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together with an electric mixer on high speed until thick and pale in color, about 3-4 minutes.
4. Gradually add the vegetable oil and vanilla extract to the egg mixture, beating until well combined.
5. Add the grated carrots to the wet ingredients and mix until evenly distributed.
6. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
7. Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
8. Sprinkle the chopped nuts evenly over the batter, if using.
9. Bake the cake in the preheated oven for 12-15 minutes, or until the top is golden brown and the cake springs back when lightly touched.
10. While the cake is baking, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar.
11. When the cake is done baking, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
12. Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place the rolled cake on a wire rack to cool completely.
13. While the cake is cooling, prepare the cream cheese frosting. In a medium mixing bowl, beat the softened cream cheese, softened butter, and vanilla extract together until smooth and creamy.
14. Gradually add the powdered sugar to the cream cheese mixture, beating until smooth and well combined.
15. Once the cake has cooled completely, carefully unroll it from the towel.
16. Spread the cream cheese frosting evenly over the surface of the cake, leaving about a 1/2-inch border around the edges.
17. Carefully re-roll the cake, this time without the towel, starting from the same end as before.
18. Transfer the rolled cake to a serving platter and refrigerate for at least 1 hour to firm up the frosting.
19. Before serving, dust the carrot cake roll with powdered sugar for a decorative finish.
20. Slice the carrot cake roll into rounds and serve chilled. Enjoy!

This carrot cake roll with cream cheese frosting is sure to impress with its beautiful spiral design and deliciously moist cake. It’s a perfect dessert for Easter, birthdays, or any special occasion!