I’m embarrassed by how much I love this dish, but it’s too good not to share

The Carrot Cake Roll, a delightful twist on the classic carrot cake, offers a more intricate presentation and a fun way to enjoy this beloved dessert. The concept of cake rolls can be traced back to the Victorian era, and incorporating carrots has been popular since medieval times when sweeteners were scarce and carrots provided necessary sweetness. This dish is perfect for those looking to impress at a gathering or just to add a little flare to their baking repertoire.
This carrot cake roll is perfectly paired with a dollop of whipped cream or a scoop of vanilla ice cream on the side. For a more festive touch, serve it with warm spiced cider or a cup of strong black coffee to complement the rich spices in the cake.

3 eggs
2/3 cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup finely grated carrots
1 cup powdered sugar, plus more for dusting
8 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract

1. Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and grease the paper lightly.
2. In a large bowl, beat eggs and granulated sugar until thick and pale, about 2 minutes. Mix in oil and vanilla.
3. In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to the egg mixture and stir until combined. Fold in grated carrots.
4. Spread the batter evenly into prepared pan. Bake in preheated oven for 12 to 15 minutes or until top of cake springs back when touched.
5. Immediately loosen edges of cake from pan and invert onto a clean tea towel generously dusted with powdered sugar. Peel off parchment paper. Starting with a short side, roll up cake and towel together. Cool on a wire rack.
6. While the cake is cooling, prepare the filling. Beat together powdered sugar, cream cheese, butter, and vanilla extract until smooth.
7. Once the cake is cool, unroll and spread filling evenly over cake to within 1 inch of edges. Roll up again without the towel. Wrap in plastic wrap and refrigerate for at least one hour before serving.

8. Dust with additional powdered sugar before slicing and serving.
Variations & Tips
For an extra touch of flavor, you can add 1/2 cup of crushed pineapple (well drained) or 1/4 cup of chopped walnuts to the carrot cake batter. If you’re fond of ginger, a tablespoon of minced crystallized ginger in the filling can provide a delightful zing. To cater to different dietary needs, replace all-purpose flour with your favorite gluten-free blend to make it gluten-free.


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