Easter Dessert Carrot Cake Roll
Moist carrot cake rolled with creamy, sweet cream cheese filling – perfect for Easter, family gatherings, or spring celebrations. Easy to make with simple pantry ingredients.
Equipment
- 10x15-inch pan
Ingredients
Ingredients
- 3/4 cup all-purpose flour, sifted
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup finely shredded carrots
- 1 tsp vanilla extract
- 1 tbsp powdered sugar, for dusting
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar, for filling
- 1 tsp vanilla extract, for filling
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line a 10x15-inch pan with parchment paper.
- Mix dry ingredients. Beat eggs and sugar, add vanilla. Fold dry ingredients and shredded carrots.
- Pour batter into pan and bake 15 min. Invert onto powdered sugar-dusted towel and roll while warm.
- Beat cream cheese, butter, powdered sugar, and vanilla. Spread over cooled cake, re-roll, and refrigerate 30 min.
- Slice and serve. Optional: decorate with powdered sugar, glaze, or small carrot decorations.