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Carrot Cake Roll

Carrot Cake Roll Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 3 large eggs, room temperature
  • 2/3 cup (130 g) granulated sugar
  • 1/4 cup (60 ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (115 g) finely grated carrot
  • 1/4 cup (60 g) crushed pineapple, drained
  • 8 oz (225 g) cream cheese, softened
  • 4 tbsp (60 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. Beat eggs and sugar until thick and pale, then mix in oil and vanilla. Whisk flour, spices, leaveners, and salt, then fold into the egg mixture. Gently fold in carrot and pineapple.
  2. Spread batter in a parchment-lined 10×15 inch pan. Bake at 375°F for 10 to 12 minutes until springy.
  3. Turn hot cake onto a powdered-sugar-dusted towel, peel off parchment, and roll up tightly with the towel. Cool completely on a rack.
  4. Unroll cooled cake, spread cream cheese filling evenly, then re-roll without the towel. Place seam side down on a platter.
  5. Chill for 1 hour, dust with powdered sugar, and slice with a serrated knife.

Notes

Chill the filled roll for at least 1 hour before slicing; a cold roll holds a clean spiral and cuts without squishing the filling. If the cake sticks to the towel during cooling, brush off any towel fuzz before adding the filling.