Prep Time
- Preparation: 20 minutes
- Baking: 12 minutes
- Cooling & Assembling: 45 minutes
- Total Time: 1 hour 20 minutes
Equipment
- 10×15 inch jelly roll pan
- Parchment paper
- Mixing bowls
- Whisk or electric mixer
- Kitchen towel (thin, clean, lint-free)
- Spatula
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 2–3 medium carrots)
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Ingredient Notes
- Carrots: Use freshly grated carrots for the best texture (avoid pre-shredded, which can be too dry).
- Spices: Cinnamon and nutmeg give the cake a warm, classic flavor, but you can add ginger or cloves for extra spice.
- Cream Cheese: Must be softened for a smooth filling.
Instructions
Step 1: Prepare the pan
Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease.
Step 2: Make the cake batter
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a larger bowl, beat eggs, granulated sugar, brown sugar, and vanilla until thick and creamy. Stir in grated carrots. Fold in the dry ingredients until just combined.
Step 3: Bake
Spread batter evenly into the prepared pan. Bake for 11–13 minutes, or until the cake springs back when lightly touched.
Step 4: Roll the cake
While the cake is still hot, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at the short end, roll the cake up with the towel. Let cool completely, seam side down.
Step 5: Make the filling
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Step 6: Fill and re-roll
Unroll the cooled cake gently. Spread filling evenly over the surface. Re-roll the cake (without the towel this time) and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before slicing.
Step 7: Serve
Dust with powdered sugar before serving. Slice into spirals and enjoy!
Nutrition Facts (per slice, approx.)
- Calories: 280
- Fat: 14g
- Carbohydrates: 35g
- Sugar: 25g
- Protein: 4g
Tips and Variations
- Prevent Cracks: Rolling the cake while warm helps avoid cracking.
- Nutty Twist: Add ½ cup finely chopped walnuts or pecans to the batter.
- Festive Touch: Sprinkle with extra cinnamon or drizzle with white chocolate before serving.
- Make Ahead: Store in the fridge for up to 3 days or freeze (wrapped tightly) for up to 1 month.
