Description
Carrot Cake Roll transforms classic carrot cake into stunning rolled dessert perfect for celebrations. Spiced carrot cake gets filled with cream cheese frosting for amazing flavor combination. This showstopper impresses at Easter and spring gatherings.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 3 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons oil
- 1 teaspoon vanilla
- 2 cups shredded carrots
- 8 oz cream cheese, cold
- 8 tablespoons butter, room temp
- 1 cup powdered sugar
- 1 teaspoon vanilla
Instructions
1. Preheat oven to 375°F. Line jelly roll pan completely with parchment paper. Spray lightly with cooking spray to help paper stick and prevent any cake sticking issues.
2. Combine flour, baking powder, baking soda, salt, and all spices in medium bowl. Whisk together thoroughly and set aside while preparing wet ingredients for batter.
3. Whisk eggs in large bowl until frothy. Beat in sugar, oil, and vanilla until well combined. Stir dry ingredients into wet mixture until almost combined. Fold in shredded carrots gently. Spread evenly in prepared pan.
4. Bake 10-13 minutes until cake springs back when lightly touched in center. Immediately roll cake from short end to short end with parchment paper still attached. Cool 10 minutes while rolled up.
5. Beat cream cheese in bowl until completely smooth and creamy. Add butter 2 tablespoons at a time, beating well after each addition. Add powdered sugar and vanilla all at once. Mix until fluffy and smooth.
6. Carefully unroll cooled cake. Spread frosting evenly over entire surface, leaving 1-inch border at the far end. Re-roll tightly starting from frosted end. Peel away parchment paper gradually as you roll.
7. Wrap roll completely in plastic wrap and freeze minimum 1 hour. Use hot knife to slice while still frozen for perfect, clean cuts. Let individual slices thaw 20-30 minutes at room temperature before serving.
Notes
Roll cake immediately while still warm for best results.
Use parchment paper not kitchen towel for easier rolling.
Always freeze before slicing for cleanest cuts that hold shape.
Hot knife prevents squishing the roll when cutting slices.
Don’t overfill with frosting or it oozes out the ends.
Add chopped pecans or walnuts to frosting for extra crunch.
Dust finished roll with powdered sugar before serving for prettier look.
Make cake layer day ahead and store rolled tightly in fridge.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 26g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg