Carrot Cake Roll
A delightful carrot cake roll with cream cheese frosting, perfect for a pressure cooker dessert that yields a tender and moist cake every time.
Ingredients
Main ingredients
- ¾ cup all-purpose flour stir, spoon & level it so it’s just right
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon this is the heart of the flavor
- ½ teaspoon ground ginger for that warmth
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves to spice it up
- 3 large eggs beatin’ it light and fluffy
- ¾ cup granulated sugar to sweeten
- 2 tablespoons oil (canola or vegetable works fine)
- 1 teaspoon vanilla extract for that extra scent boost
- 2 cups shredded carrots loosely packed so your roll stays soft
- 8 oz brick cream cheese cold for the frosting
- 8 tablespoons butter room temp makes it smooth
- 1 cup powdered sugar for that frosting sweet
- 1 teaspoon vanilla extract to finish the cream cheese frosting
Instructions
Instructions
- Preheat oven to 375°F and line a jelly roll pan with parchment paper. Ensure the pan is 15 by 10 inches, perfect size for rolling up your cake.
- Whisk dry spices with flour, baking powder, baking soda, and salt in one bowl to combine the warmth and aroma.
- In another bowl, beat eggs with granulated sugar until light and fluffy.
- Fold dry ingredients gently into egg mixture, mix till combined but still airy.
- Spread batter evenly in the pan, smooth the top, bake for 15 to 20 minutes, until a toothpick comes out clean.
- Flip the cake onto a towel dusted with powdered sugar, peel off parchment paper slowly, roll it in the towel from the short end, let it cool completely.
- While the cake cools, whip cream cheese, powdered sugar, and vanilla until smooth for the frosting.
- Unroll the cooled cake, spread frosting evenly, roll up again seam side down, chill in the fridge for at least 30 minutes before slicing.
Notes
Enjoy with cream cheese frosting. For best results, chill the cake roll before slicing to hold its shape.