Why You’ll Love This Recipe
This carrot cake roll offers the best of both worlds—classic carrot cake flavors combined with a fun, easy-to-make roll. The cream cheese frosting adds the perfect tang to balance the spiced cake. It’s a showstopper dessert that’s surprisingly simple to make, and it’s perfect for holiday meals or family gatherings.
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate large bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla and grated carrots. Gradually fold in the dry ingredients until well combined.
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 10-12 minutes or until a toothpick comes out clean.
- While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
- When the cake is done, immediately invert it onto the prepared towel. Gently peel away the parchment paper, then roll the cake up with the towel, starting at the short end. Let it cool completely, about 1-2 hours.
- Meanwhile, make the cream cheese filling. Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy.
- Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly across the cake, leaving a border around the edges.
- Roll the cake back up, removing the towel as you go. Wrap the rolled cake in plastic wrap and refrigerate for 30 minutes to 1 hour.
- Dust the cake with powdered sugar before slicing and serving.
Servings and Timing
- Serves: 8-10
- Preparation time: 20 minutes
- Cooking time: 12 minutes
- Total time: 2 hours (including cooling and chilling time)
Variations
- Add chopped walnuts or pecans to the filling for extra crunch.
- For a fun twist, drizzle some melted white chocolate or caramel over the rolled cake before serving.
- If you like a spicier flavor, add more cinnamon or ginger to the batter.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This cake can be served cold or at room temperature. Simply bring it to room temperature before serving if refrigerated.
FAQs
1. Can I make this cake ahead of time?
Yes, this cake can be made a day ahead. Just store it in the fridge and bring it to room temperature before serving.
2. Can I freeze this cake roll?
Yes, you can freeze the unrolled cake after it has cooled. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Let it thaw in the refrigerator before adding the filling and rolling it.
3. Can I use a different frosting?
Yes, you can use buttercream frosting instead of cream cheese frosting for a different flavor.
4. How do I keep the cake from cracking when rolling?
Make sure to roll the cake while it’s still warm and be gentle when unrolling it to prevent cracks.
5. Can I add raisins to the cake?
Yes, you can add raisins to the batter if you like. Just fold them in with the dry ingredients.
6. How can I make the frosting sweeter?
If you prefer a sweeter frosting, you can add a bit more powdered sugar to taste.
7. Can I use pre-grated carrots?
Yes, you can use pre-grated carrots for convenience, but freshly grated carrots provide a better texture.
8. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
9. What other fillings can I use?
You could fill this cake with whipped cream, mascarpone cheese, or any other sweet filling you enjoy.
10. How long will this cake last?
The cake will last in the fridge for about 3 days, stored in an airtight container.
Conclusion
This Carrot Cake Roll is the perfect dessert to impress your guests. With its tender carrot cake, rich cream cheese filling, and easy-to-follow steps, it’s a great addition to any celebration. It’s a fun spin on traditional carrot cake that’s sure to be a hit with everyone!
Carrot Cake Roll
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours
- Yield: 8-10
- Category: Dessert, Cake, Holiday Treats
- Method: Baking, Rolling
- Cuisine: American, Classic Desserts
- Diet: Vegetarian
Description
This Carrot Cake Roll is a delightful twist on a classic favorite, combining the warm, spiced flavors of carrot cake with a creamy, tangy cream cheese filling. This beautifully rolled dessert is perfect for Easter, family gatherings, or any special occasion. It’s surprisingly simple to make and looks absolutely stunning when sliced!
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
-
Preheat & Prepare the Pan
- Preheat the oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
-
Make the Cake Batter
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla extract and grated carrots.
- Gradually fold in the dry ingredients until fully combined.
-
Bake the Cake
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
-
Roll the Cake
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Once the cake is done, immediately invert it onto the prepared towel and carefully peel off the parchment paper.
- Roll the cake up with the towel, starting at the short end, and let it cool completely (about 1-2 hours).
-
Make the Cream Cheese Filling
- Beat the cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract and beat until light and fluffy.
-
Assemble the Roll
- Once the cake is completely cooled, gently unroll it and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
- Carefully roll the cake back up, peeling away the towel as you go.
- Wrap the cake in plastic wrap and refrigerate for 30 minutes to 1 hour to set.
-
Serve & Enjoy
- Dust with powdered sugar before slicing. Serve and enjoy!
Notes
Variations
- Add Nuts – Mix chopped walnuts or pecans into the filling for a crunchy contrast.
- Extra Spices – Add a pinch of cloves or allspice for deeper flavor.
- Drizzle Toppings – Top with melted white chocolate, caramel, or a dusting of cinnamon.
Storage & Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
- Serving Tip: Serve cold or bring to room temperature before enjoying.
