Classic carrot cake roll (Printer-Friendly)

Moist spiced carrot cake rolled with creamy tangy frosting for a smooth, flavorful swirl dessert.

# What You’ll Need:

→ Cake Batter

01 - 1 cup all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - ½ teaspoon ground ginger
07 - ¼ teaspoon ground nutmeg
08 - ⅛ teaspoon ground cloves
09 - 3 large eggs
10 - 1 cup granulated sugar
11 - ½ cup vegetable oil
12 - 1 teaspoon vanilla extract
13 - 1 cup shredded fresh carrots

→ Cream Cheese Frosting

14 - 225 grams (8 ounces) full-fat cream cheese, cold
15 - 57 grams (4 tablespoons) unsalted butter, softened
16 - 1 ½ cups powdered sugar, sifted
17 - 1 teaspoon vanilla extract

# Steps to Follow:

01 - Preheat oven to 375°F. Line a 10 by 15-inch jelly roll pan with parchment paper, allowing overhang for easy cake removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly mixed.
03 - In a large bowl, beat eggs, granulated sugar, vegetable oil, and vanilla extract for about 2 minutes until pale and slightly fluffy.
04 - Gradually add the dry mixture to the wet ingredients, stirring gently until no dry flour remains; avoid overmixing.
05 - Carefully fold fresh shredded carrots into the batter, distributing evenly without crushing.
06 - Pour the batter into the prepared pan, spreading evenly with an offset spatula. Bake for 10–13 minutes until the surface springs back to touch and a toothpick inserted comes out clean.
07 - Immediately lift the hot cake from the pan using the parchment paper. Starting at a short edge, roll the cake and parchment together tightly into a log. Allow to cool rolled for at least 10 minutes to set shape and prevent cracking.
08 - In a medium bowl, beat cold cream cheese and softened butter until smooth and lump-free. Gradually add sifted powdered sugar, mixing thoroughly after each addition. Stir in vanilla extract and continue beating until fluffy and creamy.
09 - Unroll the cooled cake gently and spread an even, thick layer of frosting over the surface, leaving a ½-inch border at one long edge. Re-roll the cake tightly without the parchment, finishing with the seam side down. Wrap in plastic wrap.
10 - Refrigerate the wrapped roll for at least 1 hour or freeze for about 30 minutes to allow the shape to set for clean slicing.
11 - Slice using a large sharp knife dipped in hot water and dried between cuts for sharp, clean pieces. Allow slices to warm slightly at room temperature for optimum softness and creamy texture.

# Helpful Hints:

01 - Rolling the cake while warm prevents cracking and helps maintain a supple texture.
02 - Chill the filled roll thoroughly to achieve neat spiral slices.
03 - Wrap tightly to maintain moisture; freeze up to one month when wrapped properly.

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