This carrot cake roll brings the flavors of the Mediterranean to your kitchen, combining rich spices and creamy textures, all wrapped up in a beautiful swirl. It’s perfect for a special occasion or just a treat to share with loved ones.

Ingredients:

For the Carrot Cake:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup olive oil (extra virgin for a Mediterranean touch)
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots
  • 1/2 cup crushed walnuts or pistachios (optional for added Mediterranean flair)
  • 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (to add a refreshing Mediterranean citrus note)
  • 1/4 cup heavy cream (or Greek yogurt for a tangier taste)
For Dusting and Decoration:
  • Powdered sugar (for dusting)
  • Finely chopped pistachios or almonds (optional)

Instructions:

Prepare the Cake:
  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring the sides are covered too.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. Mix Wet Ingredients: In a large bowl, whisk the eggs and sugar until light and fluffy. Add the olive oil and vanilla extract, mixing until combined.
  4. Add Carrots and Nuts: Stir in the grated carrots and optional nuts/raisins, mixing well to distribute evenly.
  5. Combine Dry and Wet: Gradually add the dry mixture into the wet mixture, stirring until everything is incorporated. Be careful not to overmix.
  6. Bake the Cake: Pour the batter into the prepared pan, smoothing it into an even layer. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
  7. Roll the Cake: While the cake is baking, lay a clean kitchen towel on the counter and dust it lightly with powdered sugar. Once the cake is done, remove it from the oven and carefully turn it out onto the prepared towel. Peel off the parchment paper and gently roll the cake up with the towel, starting from one short end. Allow the cake to cool completely.
Prepare the Cream Cheese Frosting:
  1. Cream Together: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
  2. Add Sugar and Flavors: Gradually add the powdered sugar, vanilla extract, and lemon zest, mixing until fluffy. Add the heavy cream (or Greek yogurt) a tablespoon at a time until the frosting reaches your desired consistency.
Assemble the Cake Roll:
  1. Unroll the Cake: Once the cake is cool, carefully unroll it from the towel.
  2. Spread the Frosting: Spread a generous layer of the cream cheese frosting over the entire surface of the cake.
  3. Re-roll the Cake: Starting from one short end, gently re-roll the cake without the towel this time, creating a tight roll.
  4. Chill the Cake Roll: Place the rolled cake seam-side down on a serving platter. Chill for at least 30 minutes to help set the frosting and make slicing easier.
  5. Serve and Decorate: Once chilled, dust with powdered sugar, and optionally, sprinkle with finely chopped pistachios or almonds for a Mediterranean crunch.

Tips for a Mediterranean Twist:

  • You can substitute some of the olive oil with Greek yogurt in the batter for added richness and tang.
  • The addition of lemon zest in the frosting gives it a fresh, citrusy kick that pairs wonderfully with the spices in the cake.
  • For a more authentic Mediterranean touch, consider using honey in place of sugar or as a drizzle on top.