Carrot Cake Roll
Updated
Updated
This Carrot Cake Roll with Cream Cheese Filling is the perfect blend of two of my favorite desserts—spice cake and classic carrot cake. The moist cake is rolled up with a smooth, tangy, and sweet cream cheese frosting, making it the ultimate Easter treat.
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Best Carrot Cake Roll With Cream Cheese Filling
As much as I love both spice cake and carrot cake individually, the combination of the two converted into a carrot cake roll is a phenomenal dessert.
Perfectly spiced carrot cake, rolled into a log, is topped with a smooth and tangy cream cheese frosting, then sliced and served. A simple, but impressive treat to enjoy anytime of year, but definitely perfect for Easter.
Similar to my pumpkin roll, there are a few tricks to ensuring this carrot cake roll doesn’t crack or fall apart. I’ve included everything you need to create the absolute best carrot cake roll below.
Helpful Tips
- For perfect results, use a jelly roll pan with dimensions of 10×15 inches. Avoid using a larger or smaller pan, as it may lead to uneven thickness.
- Immediately roll the baked cake in a kitchen towel. This trains the cake strands and helps it to maintain its shape and prevent any cracking while it cools. If you wait until it cools, you won’t be able to roll it without it breaking.
- Don’t skip the refrigeration step. It helps in obtaining clean slices and prevents the cake roll from cracking. Remember to trim off the ends before serving.
- A few small cracks are common in the roll cake. You can use excess cream cheese frosting or powdered sugar dusting to conceal the cracks.
- For cleaner slices, wipe the knife between each cut. Don’t worry about the edges appearing flawless; you can trim the log before serving and enjoy the scrumptious end pieces as a treat.
- Add in some toasted chopped walnuts or pecans, if preferred. They’ll add a nice texture and the flavors complement the carrot perfectly.
Carrot Cake Roll
Ingredients
FOR THE CARROT CAKE
- ¾ cup cake flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 3 large eggs, at room temperature
- 2/3 cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1½ cups finely shredded carrots
FOR THE FROSTING
- 4 oz. cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 2 tbsp unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
FOR SERVING
- powdered sugar for dusting, (for towel & serving)
Instructions
- Preheat the oven to 350°F. Line a 10×15-inch rimmed jelly roll pan with parchment paper, leaving an overhang on all four sides. Set aside.
- In a medium mixing bowl, whisk together the cake flour, baking powder, ground cinnamon, ground ginger, nutmeg, ground cloves, and salt. Set aside.
- In a large mixing bowl, add the eggs, granulated sugar, vegetable oil, and vanilla extract. Using an electric hand mixer (or stand mixer), beat the ingredients on high speed until the mixture becomes thick and frothy, about 4 minutes.
- Gradually fold in the dry ingredients into the egg mixture, stirring to combine. Finally, add the grated carrots and mix just until incorporated.
- Pour the batter onto the prepared pan and spread it evenly, reaching all four corners of the pan.
- Bake for about 16-17 minutes or until a toothpick inserted comes out clean.
- Lay a clean kitchen towel on the countertop and sprinkle powdered sugar evenly over it.
- Once the cake is baked, immediately transfer and invert it onto the prepared kitchen towel while it is still hot. Gently peel off the parchment paper from the cake.
- Fold one end of the towel over the short end of the cake and carefully roll the cake into the towel. Set the cake aside rolled in the towel to cool to room temperature for about 2 hours.
- While the cake is cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter with an electric hand mixer until smooth and fluffy, about 6 minutes.
- Gradually add the powdered sugar, a little at a time, along with the vanilla extract, and continue mixing until the frosting is well combined and creamy.
- Carefully and gently unroll the cake from the towel and spread the prepared cream cheese frosting evenly over the cake, leaving a one inch gap at the longest side and the open end of the cake.
- Gently reroll the cake (without the kitchen towel.) Transfer the cake to plastic wrap and roll it compactly, twisting the ends. Place the cake on a platter and refrigerate for an hour.
- Remove the cake from the plastic wrap, let sit at room temperature for just a bit to soften. Dust the top with powdered sugar, and slice to serve.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Carrot Cake Roll Step by Step
Preheat the oven and combine the dry ingredients: Preheat the oven to 350°F and line a 10×15-inch rimmed jelly roll pan with parchment paper, leaving an overhang on all four sides. Whisk together ¾ cup cake flour, 1 tsp baking powder, 2 tsp ground cinnamon, 1 tsp ground ginger, ¼ tsp nutmeg, ¼ tsp ground cloves and ½ tsp salt.
Combine the wet ingredients: In a large mixing bowl, beat the 3 eggs, 2/3 cup sugar, 2 tbsp oil, and 1 tsp vanilla for 4-5 minutes until thick and frothy. Gradually fold in the dry ingredients, then fold in the carrots until just incorporated.
Bake: Spread the batter evenly in the prepared pan and bake at 350°F for 16-17 minutes.
Prepare the counter: Lay a clean kitchen towel on the countertop and sprinkle powdered sugar evenly over it.
Transfer the cake to counter: Immediately transfer the baked cake to a kitchen towel sprinkled with powdered sugar. Gently peel off the parchment paper.
Fold: Fold one end of the towel over the short end of the cake and roll. Allow to cool at room temperature, rolled in the towel for 2 hours.
Make the cream cheese filling: Beat 4 oz. cream cheese and ½ cup butter until smooth and fluffy, about 6-8 minutes. Add the 3 cups of powdered sugar a little at a time, along with 1 tsp vanilla extract, until creamy.
Frost the cake: Gently unroll the cake from the towel. Spread the frosting evenly over the cake, leaving a one inch gap along the edges.
Reroll and chill: Gently reroll the cake (without the towel). Tightly wrap in plastic wrap. Refrigerate for at least an hour.
Serve: Remove the plastic wrap, dust the top of the carrot cake roll with powdered sugar, and slice. Enjoy!
How to Store
This carrot cake roll with cream cheese frosting can be stored in the refrigerator for up to 4-5 days in an airtight container.
Individually wrap the slices with plastic wrap or freezer-safe Ziploc pouches and freeze for up to 3 months. Thaw overnight in the fridge and let sit at room temp for a bit to soften before serving.
Serving Suggestions
My Easter celebration usually includes this carrot cake roll for dessert. For a main, I like to prepare an easy crockpot ham, delicious creamed corn, and a batch of hot cross buns. It truly is a delicious combination that everyone at the table enjoys.
I love your recipes you are amazing cook I have given some of my friends your recipes they love them