Description
A light and fluffy spiced carrot cake rolled around a sweet and creamy filling, creating a beautiful and delicious dessert swirl.
Ingredients
Scale
For the Crust:
- 3 large eggs
- 2/3 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and grease the paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and pale. Gradually beat in sugar. Stir in oil and 1 teaspoon vanilla. Fold in grated carrots.
- In another bowl, whisk together flour, baking powder, cinnamon, ginger, and salt. Gently fold into the wet ingredients until just combined. Spread batter evenly into the prepared pan.
- Bake for 12-15 minutes or until the cake springs back when lightly touched. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting with a short side, roll the cake and towel together into a log. Cool completely on a wire rack.
- For the filling, beat the cream cheese, powdered sugar, butter, and 1 teaspoon vanilla until smooth. Unroll the cooled cake and spread the filling evenly over the surface. Re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
Notes
You can customize the seasonings to taste.