Carrot cake roll

Here’s a delicious carrot cake roll recipe—soft, spiced, and filled with creamy frosting:

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Ingredients

For the Cake

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 3 large eggs
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup finely grated carrots
• 1/4 cup crushed pineapple, drained (optional, adds moisture)
• 1/2 cup chopped walnuts or pecans (optional)

For the Filling

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat & Prepare

1. Preheat oven to 375°F (190°C).
2. Line a 10×15-inch jelly roll pan with parchment paper; lightly grease it.

2. Make the Cake

1. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, beat eggs, sugar, oil, and vanilla until smooth.
3. Fold in dry ingredients until just combined.
4. Stir in carrots, pineapple, and nuts if using.
5. Spread batter evenly in the prepared pan.

3. Bake

1. Bake 12–15 minutes until the cake springs back lightly when touched.
2. While cake bakes, lay a clean kitchen towel on the counter and dust generously with powdered sugar.

4. Roll the Cake

1. Immediately after removing from oven, loosen edges and invert cake onto the sugared towel.
2. Carefully peel off parchment paper.
3. Starting at the short end, roll the cake with the towel inside. Let cool completely rolled up.

5. Make the Filling

1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar and vanilla, beat until creamy.

6. Assemble

1. Unroll cooled cake gently.
2. Spread filling evenly, leaving a small border.
3. Roll cake back up without the towel.
4. Chill for 30 minutes to set.

7. Serve

• Dust with powdered sugar or drizzle with cream cheese frosting.
• Slice carefully with a serrated knife.

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If you want, I can also give a moist version with coconut and raisins like the classic bakery style—it’s extra decadent. Do you want me to do that?