This Carrot Cake Roll is a must-try recipe. It is super-delicious, perfectly spiced, moist, ultra-creamy, and makes a delicious dessert!
Doing grocery shopping is not something I look forward to these days. As much as I love to go out, I feel a grocery trip is burdensome these days. Especially when I get back home and need to clean everything. Sounds tiring? Yep, that’s our lives lately.
So, if there’s one thing that I enjoy lately, that’s being busy in the kitchen. Whether it’s cooking or baking, I always look forward to creating something in the kitchen like this carrot cake roll.
This carrot cake roll is so good. Unlike any other roll cake, this one is filled with creamy delicious cream cheese and packed with fresh carrots. However, if you think making a roll cake is difficult, I have some tips for you.
How to make carrot cake roll?
- The cake needs to be rolled in the kitchen towel immediately after it comes out of the oven, not after cooling to prevent some crackings.
- If your cake is too thick, you can sprinkle or dust the cake with confectioner’s sugar.
- Finely grated carrots. I used a regular box grater to do this, but a food processor with a grater would be easier.
- Bake your cake at the right oven temperature so the cake stays moist and it doesn’t crack.
What are the ingredients to make a carrot cake roll?
- Carrot. Obviously, this is the main star of this cake. I used a regular box grater to do this, but a food processor with a grater would be easier.
- Cream cheese. Best frosting ever.
- Flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, sugar.
Can I use cane sugar?
Totally! I love the combination of cane sugar in this cake. To do that, you can swab granulated sugar with cane sugar.
So, are you ready to bake a carrot cake roll now?
Carrot Cake Roll
- 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 large eggs room temperature
- 2/3 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups finely grated carrots
Powdered sugar for dusting:
- 8 ounces cream cheese softened
- 5 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Preheat the oven to 350F. Line a 10×15 inch jelly roll pan (or cookie sheet with a raised edge) with parchment paper. Allow the parchment paper to come at least 1 inch above the sides of the pan for easy lifting the finished cake from the pan. Spray the parchment paper in the pan with non-stick cooking spray.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and cloves; set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the eggs at high speed for 5 minutes until thickened and frothy. Add the sugar and vanilla, then beat at high speed for 1 minute.
- Pour the dry mixture into the wet mixture and stir gently just until combined. Stir in the grated carrots.
- Spread the cake batter evenly into the prepared jelly roll pan, spreading all the way to the edges. Bake at 350F for 10-12 minutes until a toothpick inserted into the center comes out clean. Do not under or overbake.
- Sprinkle a large, clean kitchen towel very generously with powdered sugar (use at least 1/2 cup). As soon as the cake comes out of the oven, turn the cake out of the pan onto the prepared towel. Peel away the parchment paper carefully.
- Fold the end of the towel over one of the short ends of the cake. Roll the cake up into the towel, starting at the short end. Set the cake aside to cool completely to room temperature, about 1 hour.
- While the cake is cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese and butter with an electric mixer until smooth. Add the vanilla extract and powdered sugar and mix on low speed until combined and the frosting is creamy.
- Very gently, until the cooled cake toll, and be sure it is fully released from the towel. Spread the frosting onto the cake, edge to edge. Re-roll the cake gently. Transfer the cake roll to a plate, seam side down. Chill the cake roll in the refrigerator for 30 minutes. Dust with powdered sugar before serving.