Description
An elegant and moist carrot cake sponge rolled with a rich, tangy cream cheese filling, perfect for Easter or any special occasion.
Ingredients
Scale
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2/3 cup pumpkin puree
- 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 2 cups finely grated carrots
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- 1 cup powdered sugar
Instructions
- Preheat oven to 375°F and line a jelly roll pan with parchment.
- Beat eggs and sugar until thick and pale.
- Fold in dry ingredients, vanilla, and grated carrots.
- Spread in pan and bake for 12-15 minutes.
- Immediately roll the hot cake in a sugar-dusted towel and cool.
- Beat filling ingredients until smooth.
- Unroll cake, spread filling, and re-roll.
- Chill for 1 hour before serving.
Notes
High in Vitamin A from fresh carrots, visually stunning spiral presentation, and easily make-ahead friendly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320 kcal