Description
A delicious and moist carrot cake rolled with a creamy filling, perfect for any occasion.
Ingredients
Scale
- 3 large eggs
- 3/4 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
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1 cup cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs, sugar, oil, and vanilla until well combined.
- Stir in grated carrots.
- Add flour, baking powder, cinnamon, and salt, mixing until just combined.
- Fold in walnuts if using.
- Spread the batter evenly into the prepared pan.
- Bake for 12-15 minutes or until the cake springs back when touched.
- Cool for 5 minutes, then roll the cake with the parchment paper inside.
- Let it cool completely before unrolling and spreading with cream cheese frosting.
- Roll again, slice, and serve.
Notes
- For best results, grate the carrots finely.
- You can substitute walnuts with pecans or omit them entirely.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: carrot cake, cake roll, dessert, cream cheese frosting