Description

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.

Ingredients

Scale

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)

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Instructions

Preheat oven to 375°F (190°C). Line a 10×15-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 12–15 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.

Prep Time: 20 minutes
Cook Time: 15 minutes + Chill Time: 30 minutes