Description
A delightful dessert that combines moist carrot cake with a light, creamy filling for an irresistible treat.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large mixing bowl, beat the eggs with the granulated and brown sugars until thick and pale. Add the vanilla extract and mix well.
- Gradually incorporate the flour mixture into the egg mixture, stirring until combined. Fold in the grated carrots and walnuts if using.
- Pour batter into the prepared pan and bake for 12-15 minutes or until the cake springs back when pressed.
- While the cake bakes, beat cream cheese and butter together until creamy. Gradually add the sifted powdered sugar and vanilla extract, mixing until smooth.
- Once baked, let the cake cool slightly, then flip it onto a powdered sugar-dusted towel and roll it up to maintain shape.
- Allow the rolled cake to cool completely in the towel. Unroll it, spread the cream cheese filling evenly, roll it back up, wrap in plastic, and chill for at least 1 hour.
- Slice and serve, garnishing as desired.
Notes
Ensure cream cheese and butter are at room temperature for a smoother filling. Add optional spices or nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg