Preheat your oven to 350°F (175°C). Grease a rectangular baking sheet (9×13-inch) with butter or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually fold in the dry ingredients, then mix in the grated carrots until everything is evenly incorporated. If you’re adding walnuts or raisins, fold them in now.
Pour the batter into your prepared baking sheet and smooth the top with a spatula.
2. Bake the Carrot Cake:
Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack. It’s important to let the cake cool thoroughly so that it doesn’t fall apart when you roll it up.
3. Prepare the Cream Cheese Frosting:
While the cake is cooling, make the cream cheese frosting. In a medium bowl, beat the cream cheese and butter together until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and gradually beat in the powdered sugar, one cup at a time. If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach a smooth, spreadable consistency.
4. Wrap the Cake:
Once the carrot cake is completely cooled, carefully remove it from the baking sheet (if using parchment paper, it should be easy to lift out).
Lay the cake on a large cutting board and, using a sharp knife, cut the cake into strips, about 2-3 inches wide (depending on how large you want the wraps).
Spread a thin layer of cream cheese frosting over each strip of cake.
Gently roll each strip of cake into a tight, cylindrical shape. The frosting will help hold the wrap together and add a delicious creamy layer to each bite.
Repeat with all the cake strips. You should have multiple wrapped carrot cakes depending on the size you choose.
5. Serve and Enjoy:
Once all the wraps are made, you can serve them immediately, or if you prefer, place them in the fridge for a short time to set the frosting. The wraps can also be kept at room temperature if you prefer a softer texture.
Garnish each wrap with a sprinkle of cinnamon or extra walnuts for added flair. Serve alongside a hot beverage, like tea or coffee, or enjoy them as part of a picnic while you take in a beautiful view.
Tips for Success:
Roll Gently: When rolling the carrot cake, be gentle to avoid cracking or breaking the cake. If it’s too difficult to roll, you can warm the cake slightly (in the microwave or oven) to make it more pliable.
Customize the Cake: Add different mix-ins to the cake like shredded coconut, pineapple, or dried fruit. These additions will bring more flavor and texture to your wraps.
Frosting Variations: If you’re a fan of flavored frostings, you can try adding a bit of orange zest to the frosting for a citrusy twist, or use maple syrup instead of vanilla for a richer, fall-inspired flavor.
Make It Healthier: For a healthier version, swap out some of the oil for applesauce, and use a sugar substitute like Stevia or monk fruit. You can also reduce the amount of frosting or use a lighter cream cheese frosting.
Perfect for Gift Giving: These wraps can be packaged individually in cute wax paper or parchment wraps for a charming gift idea. Whether it’s for birthdays, holidays, or as a treat for a friend, these wrapped carrot cakes are an easy, thoughtful gift.
Nutritional Information (per wrap, assuming 10 wraps):
Calories: 250-300 kcal
Carbs: 35g
Protein: 3g
Fat: 15g
Sugar: 20g
Fiber: 1g
ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPESTHANK YOU SO MUCH
