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Top with toasted pecans and sprinkle with a bit of brown sugar for an added crunch and yummy treat!
Ingredients
Carrot Cake
- 3 large eggs
- 2/3 cup granulated sugar
- 2 tablespoons oil
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 3/4 cup cake flour
- 2 cups shredded cooked carrots (You can also puree the carrots if you prefer)
- *powdered sugar for dusting and rolling*
Cream Cheese Filling
- 6 oz. softened cream cheese
- 4 tablespoons unsalted softened butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
Cake Roll
- Preheat oven to 350F
- Prepare a 10x15 jelly roll pan with shortening and flour or a cooking spray
- Line pan with parchment paper, spray paper with cooking spray
- Beat eggs with a mixer on high for 3 minutes
- Add sugar and beat an additional 3 - 4 minutes until pale and frothy
- Add vanilla and oil, mix to combine
- In a separate bowl, sift flour, salt, baking powder, ginger, nutmeg, and cinnamon
- Add wet ingredients and combine. Do not overmix.
- Stir in carrots
- Pour mixture onto prepared pan
- Spread with a spatula
- Bake approximately 15 minutes, making sure it is still soft
- While cake is baking, take a clean kitchen towel and sprinkle it generously with powdered sugar
- As soon as the cake is finished baking, take it out of the oven and quickly turn it over onto the kitchen towel
- Beginning at the short end of the cake, roll with the towel.
- Allow to cool for a few hours. This will help it to keep its shape.
Frosting
- Combine and beat butter and cream cheese until smooth
- Add vanilla and then the powdered sugar
- Mix until smooth
Assembly
- After cake has cooled, carefully unroll it
- Spread cream cheese frosting evenly over the cake
- Roll the cake again, and chill roll for at least one hour.
- Dust the top with powdered sugar, slice, and enjoy!
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