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Carrot cake has long been a beloved dessert, cherished for its moist texture and rich flavor profile. Its popularity can be attributed not only to the delightful taste but also to the hearty, wholesome ingredients that often accompany it, such as spices, nuts, and of course, freshly grated carrots. This classic dessert has evolved over the years, inspiring countless variations and creative interpretations. Among these is the delightful carrot cake roll, a unique twist on the traditional cake that combines the beloved flavors of carrot cake with a visually appealing presentation.

Delightful Carrot Cake Roll Recipe – Moist, Creamy, and Irresistible

Looking for a unique dessert that'll wow your guests? Try this delightful carrot cake roll! It's a moist and flavorful twist on the classic, featuring fresh carrots, rich spices, and a creamy filling that spirals beautifully. Perfect for any occasion, this treat combines health and indulgence, thanks to nutrient-rich ingredients. Follow our easy steps to create this impressive dessert that's as delicious as it is visually appealing! #CarrotCakeRoll #BakingRecipes #DessertInspiration
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Ingredients
  

For the Carrot Cake:

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt

3 large eggs, room temperature

1 cup granulated sugar

1/2 cup vegetable oil

1 tsp vanilla extract

1 1/2 cups finely grated carrots (about 3 medium carrots)

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

1-2 tbsp milk (if needed for consistency)

For Assembly:

Powdered sugar, for dusting

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Instructions
 

Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, allowing some to hang over the edges for easy lifting later. Lightly grease the paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      Beat the Eggs: In a large mixing bowl, whisk the eggs with the granulated sugar until light and fluffy, about 3-4 minutes. Add the vegetable oil and vanilla extract, and mix until well combined.

        Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the egg mixture, stirring gently until just combined. Do not overmix! Fold in the grated carrots, pineapple, and walnuts if using.

          Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

            Cool and Roll: Once baked, remove from the oven and use the parchment overhang to transfer the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, and while still warm, roll the cake up tightly with the towel starting from one of the shorter edges. Allow it to cool completely in this rolled-up form.

              Make the Frosting: While the cake cools, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add in the powdered sugar, then mix in the vanilla extract. If needed, add milk to achieve a spreadable consistency.

                Unroll and Frost: Once the cake is completely cool, carefully unroll it from the towel. Spread a generous amount of cream cheese frosting over the top, being sure to cover it all.

                  Roll It Back Up: Roll the cake back into its log shape without the towel this time. Place it seam-side down on a serving platter.

                    Chill and Serve: Refrigerate the carrot cake roll for about 30 minutes to set. When ready to serve, dust with additional powdered sugar and slice into rounds.

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                        Prep Time: 25 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12 slices