Cooking with Toti
cookingwithtoti.com/recipes/carrot-cake-roll
Carrot Cake Roll
Soft spiced carrot sponge rolled around a creamy cream cheese filling.
Serves
8–10 slices
Time
45 min
A soft, lightly spiced carrot cake rolled with a creamy cream cheese filling and finished with powdered sugar. Beautiful, delicious, and easier than it looks.
Instructions
- 1
Preheat oven to 350°F (175°C). Line a jelly roll pan or baking sheet with parchment; lightly spray with oil (or sprinkle with powdered sugar) to prevent sticking.
- 2
Beat eggs and sugar until light, pale, and fluffy.
- 3
Whisk flour, baking powder, baking soda, salt, cinnamon, and cloves. Add to the egg mixture and combine.
- 4
Mix in the carrot puree until smooth.
- 5
Spread batter evenly in the pan. Bake 10–12 min, until set and lightly golden.
- 6
Rest 2–3 min. While warm, roll up the cake with the parchment (or a clean kitchen towel). Toti rolls from the short side for a thicker roll. Cool completely.
- 7
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- 8
Unroll, spread the filling evenly, and gently re-roll.
- 9
Dust with powdered sugar. Slice and serve.
Toti’s Tips
- ✓Grating then blending the carrots makes for a smoother, softer cake.
- ✓Always roll the cake while still warm so it doesn't crack.
- ✓Rolling from the short side gives a thicker roll.
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