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Carrot Cake Roll

This Carrot Cake Roll is a must-try recipe. It is super-delicious, perfectly-spiced, moist, ultra-creamy, and makes a delicious dessert!
5 from 33 votes
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Author: Linda Kurniadi

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 10x15-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.