This Carrot Cake Roll is a delightful Easter dessert with a twist. A lightly spiced carrot cake is rolled with a smooth cream cheese frosting for a beautiful, tasty, and easy-to-make treat.
Carrot cake is a classic choice for spring gatherings. It works beautifully as a simple spiced cake or can be enhanced with add-ins like pineapple, raisins, or nuts. This recipe keeps the familiar flavors but presents them as a rolled cake filled with the best cream cheese frosting.
Carrot Cake Roll
This carrot cake roll features a tender, spiced sponge studded with shredded carrots and a rich cream cheese frosting rolled into the center. Below you’ll find practical tips for making, rolling, and slicing the cake so you get neat, attractive slices every time.
Sarah’s comment:
“I think this may be my fourth year making this recipe. When we have extra carrots I shred and freeze them just so I can make this cake!”
Tips For Making a Cake Roll
For an easier, cleaner result, line your jelly roll pan with parchment paper rather than dusting a towel with powdered sugar. Parchment helps release the cake smoothly and reduces mess.
After baking, roll the cake up from the short end while it’s still warm, using the parchment paper to guide it. Let the rolled cake cool slightly before unrolling to fill.
Note: parchment can trap a bit of moisture, so cool the cake only 5–10 minutes before unrolling and spreading the frosting. If the cake sweats too long it may stick slightly to the paper.
Carefully unroll the cake. Small cracks are normal; handle gently. Spread the cream cheese frosting evenly, leaving about a 1-inch border on the edge you’ll roll toward so the filling can shift slightly as you roll.
Re-roll starting with the frosted edge, tucking and tightening as you go. Remove the parchment paper as you roll and discard it. Wrap the finished roll in plastic wrap to maintain shape while chilling.
The Secret For Perfect Slices
Chilling is key to clean slices. Wrap the entire roll in plastic and chill in the refrigerator for at least an hour. For the cleanest cuts and the least filling smear, freeze the roll and slice while it’s still firm.
To slice, run a sharp knife under hot water, dry it if preferred, then slice through the chilled roll. If the roll was frozen, let slices thaw 20–30 minutes at room temperature before serving.
Enjoy this pretty and flavorful dessert at your next spring celebration.
Carrot Cake Roll
Ingredients
Carrot Cake:
- ¾ cup (90 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 3 large eggs
- ¾ cup (150 g) granulated sugar
- 2 Tbsp oil (canola or vegetable)
- 1 tsp vanilla extract
- 2 cups (226 g) shredded carrots (loosely packed)
The BEST Cream Cheese Frosting:
- 8 oz (226 g) cream cheese, cold
- 8 Tbsp (113 g) butter (1 stick), room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
Equipment
- 10×15-inch jelly roll pan or half sheet tray
- Parchment paper
- Spatula or icing knife
Instructions
- Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper; spray the pan lightly to help the parchment stay in place.
- Make the cake: Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a separate bowl, whisk the eggs and beat in the sugar, oil, and vanilla. Stir the dry ingredients into the wet until nearly combined, then fold in the shredded carrots. Spread the batter evenly in the prepared pan.
- Bake 10–13 minutes at 375°F, until the cake springs back to the touch or a toothpick comes out clean. Immediately roll the cake from short end to short end inside the parchment paper and allow it to cool for about 10 minutes.
- Make the frosting: Beat the cream cheese until smooth. Add the butter a little at a time, beating until smooth after each addition. Add the powdered sugar and vanilla and mix until blended.
- Carefully unroll the cake. If it is still warm, let it rest a few extra minutes. Spread the cream cheese frosting evenly, leaving a 1-inch border at the far edge. Re-roll starting with the frosted edge, tucking the roll tightly. Remove and discard the parchment as you go. Wrap the roll in plastic wrap.
- Chill in the refrigerator for at least 1 hour, or freeze for firmer slices. Use a hot knife to slice (run the knife under hot water and dry if desired), then let slices thaw 20–30 minutes at room temperature before serving.
Notes
- Parchment can cause slight sweating of the cake; cool only briefly (5–10 minutes) before unrolling and filling to reduce sticking.
Nutrition
Calories: 228 kcal |
Carbohydrates: 31 g |
Protein: 4 g
Disclaimer: Nutritional values are estimates provided for guidance only.
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