Carrot Cake Roll Frosting (Print Version)
# Ingredients:
→ Carrot Cake
01 -
3/4 cup all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon ground cinnamon
05 -
1/2 teaspoon ground ginger
06 -
1/4 teaspoon ground nutmeg
07 -
1/4 teaspoon salt
08 -
3 large eggs
09 -
1/2 cup granulated sugar
10 -
1/4 cup light brown sugar, packed
11 -
2 teaspoons vanilla extract
12 -
2 cups finely grated carrots
13 -
1/2 cup chopped walnuts (optional)
→ Cream Cheese Frosting Filling
14 -
8 oz cream cheese, softened
15 -
1 cup powdered sugar, sifted
16 -
1 teaspoon vanilla extract
17 -
1/2 cup unsalted butter, softened
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
03 -
In a large bowl, beat the eggs and both sugars until thick and creamy, about 2 minutes. Add the vanilla extract and mix until combined. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the grated carrots and walnuts, if using.
04 -
Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched. While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar.
05 -
As soon as the cake comes out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper and roll the cake up in the towel, starting from a short end. Let it cool completely, about 1 hour.
06 -
In a large bowl, beat the cream cheese, powdered sugar, vanilla extract, and butter until smooth and creamy.
07 -
Once the cake is completely cool, unroll it gently and spread the cream cheese frosting evenly over the cake. Re-roll the cake without the towel and place it seam-side down on a serving platter. Refrigerate for at least 30 minutes before slicing.