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Carrot Cake Roll (Easter Dessert)

Carrot Cake Roll (Easter Dessert)
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This Carrot Cake Roll (Easter Dessert) is a beautifully swirled cake filled with cream cheese frosting, making it a delightful balance of earthy sweetness and creamy tang. Perfect for Easter celebrations.

Ingredients

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1 cup All-purpose flour, sifted
1 cup Granulated sugar
1 teaspoon Baking soda
2 teaspoons Ground cinnamo
1 teaspoon Ground ginger
½ teaspoon Salt
3 Large eggs, separated
1 ½ cups Shredded carrots, finely shredded
8 ounces Cream cheese, softened
½ cup Unsalted butter, softened
4 cups Powdered sugar, sifted
1 teaspoon Vanilla extract
Pinch of salt
As needed Powdered sugar, for dusting
Optional Chopped pecans or walnuts, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, lightly greased and dusted with flour
  2. In a medium bowl, whisk together the sifted all-purpose flour, sugar, baking soda, cinnamon, ginger, and salt
  3. In a separate large bowl, beat the egg yolks until light. Gradually mix in the shredded carrots
  4. Add the dry ingredients to the carrot mixture, mixing gently until just combined
  5. In a clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter
  6. Spread the batter evenly in the prepared pan and bake for 12-15 minutes or until lightly golde
  7. Invert onto a sugared kitchen towel, peel off the parchment paper, and roll the cake in the towel to cool
  8. While cooling, prepare the frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until fluffy
  9. Once the cake is cool, unroll and spread frosting evenly over the surface, then re-roll the cake
  10. Chill for at least 30 minutes, garnish, and serve

Notes

Ensure ingredients are at room temperature for smooth mixing.

Find it online: https://onthatplate.com/carrot-cake-roll-easter-dessert/