Cinnamon Cream Cheese Frosting Cake
A warm‑spiced carrot cake rolled into vertical layers and topped with a deeply nutty browned‑butter cream cheese frosting. Cozy, elegant, and made from the heart.
Equipment
- 2 15×10‑inch baking pans
- Wire Rack
- Stand Mixer or Hand Mixer
- Food processor (for pecans)
Ingredients
For the Carrot Cake
- ½ cup all‑purpose flour plus 1 tablespoon — creates a soft, delicate crumb
- 1 tbsp all‑purpose flour
- ½ tsp ground ginger adds subtle warmth & brightness
- ½ tsp ground cinnamon the star spice giving cozy sweetness
- ¼ tsp ground nutmeg deepens the aroma with earthy tones
- ¼ tsp salt balances all flavors perfectly
- ⅛ tsp ground cloves gentle spice and depth
- 1 cup pecan halves, toasted for crunch and nutty richness
- ½ pound carrots, peeled & finely grated sweet moisture & natural color
- 1 tbsp minced fresh gingerroot zesty twist that wakes up the flavor
- ½ tsp grated orange zest adds light citrusy contrast to the spice
- 8 large eggs, separated gives structure and fluffiness
- ⅔ cup sugar divided portion for yolks & whites
- 2 tbsp sugar remaining portion
For the Browned Butter Cream Cheese Frosting
- 1½ cups unsalted butter, cubed & divided creates silky rich texture
- 4 large egg whites make the frosting airy and stable
- 1 cup sugar sweetens the meringue base
- dash salt a pinch enhances creaminess
- 1 tsp vanilla extract pure fragrant comfort
- 2 packages cream cheese (8 oz each), softened tangy smoothness and body
Instructions
- Preheat oven to 350°F (175°C). Grease two 15×10‑inch baking pans, line with parchment, and grease again.
- Sift flour, ginger, cinnamon, nutmeg, salt and cloves twice into a bowl; set aside.
- Toast pecans until fragrant; pulse in a food processor until finely ground. Toss with grated carrots, fresh ginger and orange zest.
- In a large bowl, beat egg yolks with ⅔ cup sugar until pale and thick. Fold in flour mixture and the carrot‑pecan mix until just combined.
- In another bowl, beat egg whites until soft peaks form. Add remaining sugar (2 tbsp) gradually until glossy stiff peaks. Fold gently into batter in stages to keep it airy.
- Divide batter between the two pans and smooth tops. Bake 18–22 minutes, until golden and springy. Let cakes cool 5 minutes then invert onto sugared towels, remove parchment and roll each cake jelly‑roll style. Chill if needed.
- For the frosting: In a saucepan, brown 1 cup of butter until golden and nutty; let cool until creamy. In a mixer bowl, whisk egg whites, sugar and salt over simmering water to 160 °F, then beat until cool and glossy. Gradually add remaining butter, browned butter, vanilla and cream cheese until velvety smooth.
- Unroll each cake strip, cut into 15×5‑inch strips, spread frosting evenly and roll tightly to form vertical spirals. Stand upright on a platter (seam‑side down), frost outside beautifully, and chill 2 hours before serving.
Notes
This cake transforms a classic carrot cake into a stunning vertical spiral showstopper. The browned butter in the frosting adds a signature depth of flavor. Perfect for birthdays, brunches or cozy celebrations.