This Carrot Cake Roll is a must-try recipe. It is super delicious, perfectly spiced, moist, and ultra-creamy, and it 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 I enjoy lately, it’s being busy in the kitchen. Whether 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 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.
Ingredients for carrot roll cake
This carrot roll cake is totally perfect for Easter, or anytime you’re feeling like a small-batch carrot cake. Here’s a list of ingredients you need:
- Carrot. 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. Use good quality cream cheese for the best results and to give that classic taste of carrot cake.
- Flour, baking powder, ground cinnamon, ginger, ground nutmeg, ground cloves, sugar. These spices are super important for that warming and delicious flavor
- Buttah…make sure the butter is at room temperature
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How to make carrot cake roll?
- 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 pan’s sides to lift the finished cake from the pan easily. Spray the parchment paper in the pan with non-stick cooking spray.
- 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 until combined. Stir in the grated carrots.
- Spread the cake batter evenly into the prepared jelly roll pan, spreading to the edges. Bake at 350F for 10-12 minutes until a toothpick inserted into the center comes clean. Do not under or overbake.
- Sprinkle a large, clean kitchen towel 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 for about 1 hour.
- While the cake is cooling, prepare the frosting. In a large mixing bowl, beat 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; the frosting is creamy.
- Very gently, until the cooled cake cooled, 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.
Pro tips for making this recipe
- 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 to stay moist and not crack.
- Cut a small slice off each end of the cake to see the roll effect when serving.
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.
This carrot cake roll is everything you love about classic carrot cake with cream cheese frosting. Just roll it into this cute dessert! So, are you ready to bake a carrot cake roll now?
Carrot Cake Roll
Ingredients
- 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:
Frosting ingredients:
- 8 ounces cream cheese softened
- 5 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- 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 pan’s sides to lift the finished cake from the pan easily. Spray the parchment paper in the pan with non-stick cooking spray.
- 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 until combined. Stir in the grated carrots.
- Spread the cake batter evenly into the prepared jelly roll pan, spreading to the edges. Bake at 350F for 10-12 minutes until a toothpick inserted into the center comes clean. Do not under or overbake.
- Sprinkle a large, clean kitchen towel 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 for about 1 hour.
- While the cake is cooling, prepare the frosting. In a large mixing bowl, beat 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; the frosting is creamy.
- Very gently, until the cooled cake cooled, 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.
Pousada em Campos do Jordão says
Amazing! Really delicious.
Agnieszka says
This cake roll is super delicious. My family loves carrot cake and it was a big hit!
Freya says
This was so yummy and a welcome change from the normal carrot cake recipes! I love anything in a roulade!
Anaiah says
Ok, this carrot cake roll was a GREAT idea. I absolutely loved everything about it and it was super easy to make. Thank you for this!
Kristina says
My kids love this recipe. I cook it in my air fryer and it takes about 6 or 7 minutes. Comes out great, definitely a keeper!
Julia says
Wow, I would say this is the most absolute genius way of making a carrot cake but getting an even bite of cake + frosting at the same time!