Here’s a detailed recipe for a **homemade carrot cake roll**—moist, spiced, and filled with luscious cream cheese frosting. This method helps ensure it rolls beautifully without cracking.
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### **Ingredients**
**For the Cake:**
* 4 large eggs
* 3/4 cup granulated sugar
* 1/4 cup brown sugar, packed
* 2/3 cup vegetable oil
* 1 tsp vanilla extract
* 1 cup all-purpose flour
* 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1 1/2 tsp ground cinnamon
* 1/4 tsp ground nutmeg (optional)
* 1 1/4 cups finely grated carrots
* 1/2 cup crushed pineapple, drained (optional, adds moisture)
* 1/2 cup chopped walnuts or pecans (optional)
**For the Cream Cheese Filling:**
* 8 oz cream cheese, softened
* 1/4 cup unsalted butter, softened
* 1 cup powdered sugar
* 1 tsp vanilla extract
**For Rolling:**
* Powdered sugar (for dusting the towel)
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### **Instructions**
1. **Prep the Pan**
* Preheat oven to **375°F (190°C)**.
* Line a **15×10-inch jelly roll pan** with parchment paper. Lightly grease the paper.
2. **Mix the Cake Batter**
* In a large bowl, beat eggs with granulated and brown sugar until thick and pale.
* Add oil and vanilla, mix until combined.
* In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
* Gradually fold the dry ingredients into the wet mixture.
* Fold in grated carrots, pineapple, and nuts if using.
3. **Bake the Cake**
* Spread the batter evenly in the prepared pan.
* Bake **12–15 minutes**, or until the cake springs back when lightly touched.
* Do **not overbake**, or the cake may crack when rolling.
4. **Roll the Cake While Warm**
* Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
* Immediately after baking, carefully invert the cake onto the towel.
* Peel off the parchment paper.
* Starting from the short edge, **roll the cake with the towel** inside. Let it cool completely rolled up.
5. **Prepare the Filling**
* Beat cream cheese and butter until smooth.
* Add powdered sugar and vanilla; mix until creamy.
6. **Assemble the Roll**
* Unroll the cooled cake gently.
* Spread the cream cheese filling evenly over the surface, leaving a small border.
* Re-roll the cake **without the towel**, keeping it snug but not too tight.
7. **Chill and Serve**
* Wrap the roll in plastic wrap and chill for at least 1 hour to set.
* Slice and serve. Dust with extra powdered sugar if desired.
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💡 **Tips for a Perfect Roll**
* Rolling the cake while warm prevents cracks.
* Don’t overfill; too much cream cheese can make it spill out.
* For extra flavor, add a touch of orange zest or a pinch of ginger to the batter.
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