Carrot Cake Roll Recipe (Print version)

A soft spiced carrot cake roll filled with tangy cream cheese frosting and dusted with powdered sugar.

# Ingredients:

For the cake

01 - 3/4 cup (95 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon fine salt
04 - 1 1/2 teaspoons ground cinnamon
05 - 3/4 teaspoon ground ginger
06 - 1/4 teaspoon ground nutmeg
07 - 3 large eggs, room temperature
08 - 1/2 cup (100 g) granulated sugar
09 - 1/4 cup (50 g) packed light brown sugar
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon neutral oil
12 - 2 cups (180 g) finely shredded carrots, lightly packed
13 - 1/3 cup (40 g) powdered sugar, for rolling

For the filling

14 - 8 oz (225 g) cream cheese, softened
15 - 4 tablespoons (56 g) unsalted butter, softened
16 - 1 1/2 cups (180 g) powdered sugar, sifted
17 - 1 teaspoon vanilla extract
18 - Pinch of fine salt
19 - 1/2 cup (55 g) finely chopped toasted pecans, optional
20 - Extra powdered sugar, for serving

# Instructions:

01 - Heat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving a little overhang, and grease the parchment and sides well.
02 - Whisk the flour, baking powder, salt, cinnamon, ginger, and nutmeg in a small bowl until evenly blended.
03 - Beat the eggs, granulated sugar, brown sugar, and vanilla on high speed for 4-5 minutes, until thick, pale, and slightly increased in volume. Beat in the oil just until combined.
04 - Fold in the dry ingredients with a spatula, then fold in the finely shredded carrots. Spread the batter evenly into the prepared pan, reaching all corners.
05 - Bake for 11-13 minutes, until the top springs back when lightly touched and the edges look set. Do not overbake or the roll may crack.
06 - Dust a clean thin kitchen towel with powdered sugar. Immediately invert the hot cake onto the towel, peel off the parchment, and roll the cake from a short side with the towel inside. Cool completely on a rack, about 1 hour.
07 - Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, then beat until creamy and thick. Fold in pecans if using.
08 - Carefully unroll the cooled cake. Spread the filling evenly, leaving a 1/2-inch border on the far short side. Roll the cake back up without the towel, wrap tightly, and chill for at least 1 hour before dusting with powdered sugar and slicing.

# Good to know:

01 - Chill at least 1 hour after filling for the cleanest slices.
02 - Use freshly grated carrots, not thick pre-shredded carrots.
03 - Small surface cracks can be covered with powdered sugar.

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