Carrot Cake Roll

Carrot Cake Roll always steals the spotlight at our family gatherings. I used to be intimidated by the idea of rolling a cake, convinced it would crack and crumble into a mess. But after one try, I realized this stunning dessert is actually easier than a standard layer cake.

The magic lies in the ratio of spiced, moist sponge to the thick swirl of tangy cream cheese frosting. Every slice looks like a bakery masterpiece, yet it comes together in under an hour. My family now requests this specific treat over traditional carrot cake because the filling-to-cake balance is perfect in every bite.

Don’t let the technique scare you. I have simple tricks to ensure your cake stays flexible and rolls up smoothly. You get all the comfort of classic spices with a presentation that truly impresses your guests.

Why You’ll Love This Carrot Cake Roll

This irresistible dessert checks all the boxes for both bakers and dessert lovers alike:

• Surprisingly simple: Looks professional but uses basic techniques anyone can master
• Flavor-packed swirls: Warm spices and sweet carrots pair perfectly with tangy cream cheese
• Holiday showstopper: Makes Easter, Thanksgiving or Christmas meals extra special
• No fancy tools needed: Just a standard jelly roll pan and mixing bowls
• Make-ahead friendly: Actually tastes better after chilling overnight
• Crowd-pleasing presentation: Those beautiful spiral slices wow every time

Whether you’re a baking novice or seasoned pro, this roll delivers impressive results with minimal stress.

Ingredients for Carrot Cake Roll

Gathering the right ingredients makes all the difference with this recipe. Here’s what you’ll need, grouped for easy prep:

For the cake:

• 3/4 cup all-purpose flour (I always spoon and level it for accuracy)
• 3 large eggs at room temperature (this helps them whip up nice and fluffy)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed (press it firmly into your measuring cup)
• 2 cups fresh carrots, finely grated (about 3 medium carrots, don’t use pre-shredded)
• 1 teaspoon vanilla extract (the real stuff makes a difference)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg (freshly grated if you can)
• 1/4 teaspoon salt
• 1/4 cup powdered sugar (for dusting the towel)

For the cream cheese filling:

• 8 oz cream cheese, softened (full-fat makes the best texture)
• 1/2 cup unsalted butter, softened (leave it out for 30 minutes)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Pro tip: Measure everything before you start mixing. It makes the process so much smoother!

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for this carrot cake roll! Here’s what I always grab from my kitchen:

• 15×10 inch jelly roll pan (the perfect size for rolling)
• Parchment paper (with a little overhang for easy removal)
• Stand mixer or hand mixer (for whipping those eggs fluffy)
• Clean kitchen towel (not terry cloth, trust me on this)
• Rubber spatula (for gentle folding)
• Wire rack (for cooling the rolled cake)

That’s it! Simple tools for a stunning dessert.

How to Make Carrot Cake Roll

Okay, let’s get rolling! (Pun totally intended.) I’ll walk you through each step so your carrot cake roll turns out perfect. The key is taking your time with each stage, especially when whipping those eggs and rolling the warm cake. Don’t worry, I’ve made all the mistakes so you don’t have to!

Preparing the Cake Batter

First things first, preheat your oven to 375°F. While that’s heating up, whisk together all your dry ingredients (flour, baking powder, baking soda, spices, and salt) in a medium bowl. Set this aside.

Now for the magic part! In your stand mixer or large bowl, beat the eggs with both sugars on high speed for a full 5 minutes. I know it seems long, but trust me, this creates that light, airy texture we want. The mixture should become pale yellow and thick enough to leave ribbons when you lift the beater. Beat in the vanilla.

Here’s where you need to be gentle. Using a rubber spatula, fold the dry ingredients into the egg mixture in three additions. Don’t overmix; we want to keep all that lovely air in the batter. Finally, fold in the grated carrots until just combined. The batter will be light and fluffy.

Baking and Rolling the Cake

Spread the batter evenly into your parchment-lined jelly roll pan. I like to use an offset spatula to get it perfectly into the corners. Bake for 10-12 minutes. The cake is done when the top springs back lightly when touched.

While it bakes, lay out a clean kitchen towel (not terry cloth, that sticks!) and dust it generously with powdered sugar. As soon as the cake comes out, flip it onto the sugared towel. Carefully peel off the parchment paper; it should come right off.

Here’s the important part: Starting from the short end, roll the cake up with the towel inside. Let it cool completely like this, this “trains” the cake to roll without cracking later. Smart, right?

Making the Cream Cheese Filling

While the cake cools, make your filling. Beat the softened cream cheese and butter together until completely smooth, no lumps allowed! Gradually add the powdered sugar and vanilla, beating until creamy. If it seems too thick, you can add a teaspoon of milk, but I usually find it’s perfect as is.

Assembling the Carrot Cake Roll

Once the cake is cool, carefully unroll it (it’ll keep that nice curved shape now). Spread the cream cheese filling evenly over the cake, leaving about a 1/2 inch border around the edges. Now roll it back up, this time without the towel!

Wrap your beautiful carrot cake roll in plastic wrap and chill for at least an hour before slicing. This sets the filling and makes clean cuts. When ready to serve, dust with extra powdered sugar for that bakery-worthy finish.

Tips for the Perfect Carrot Cake Roll

After making this carrot cake roll more times than I can count, I’ve learned all the little tricks that guarantee success every time. Here are my absolute must-know tips:

• Room temp is key: Cold eggs won’t whip up properly, and chilled cream cheese makes lumpy filling. Take them out at least 30 minutes before baking.
• Grate those carrots fine: Big shreds can make rolling tricky. I use the small holes on my box grater for perfect texture.
• Don’t skimp on the towel dusting: That powdered sugar coating prevents sticking. I always do an extra generous layer.
• Roll while warm: This is the golden rule! A hot cake is flexible, while a cooled one cracks.
• Chill before slicing: That hour in the fridge makes all the difference for clean, beautiful slices.

Follow these simple tricks, and you’ll have bakery-quality results right from your own kitchen!

Variations and Substitutions

One of the things I love about this carrot cake roll is how easily you can customize it to your taste. Want to add some crunch? Fold in 1/2 cup of chopped walnuts or pecans with the carrots. For extra moisture and tropical flavor, mix in 1/4 cup of well-drained crushed pineapple.

If you’re baking for dietary needs, you’ve got options too. Dairy-free cream cheese works surprisingly well in the filling (just make sure it’s softened properly). For a gluten-free version, I’ve had success swapping the all-purpose flour with a 1:1 gluten-free blend.

Just remember, any additions should be finely chopped and patted dry to keep the cake’s delicate texture. And whatever you do, don’t skip rolling the cake warm! That technique makes all the difference.

Serving and Storing Carrot Cake Roll

When it’s time to serve your masterpiece, I love dusting the top with a fresh snowfall of powdered sugar right before slicing. Use a sharp knife dipped in hot water for picture-perfect slices that show off those gorgeous swirls. Trust me, this little trick makes all the difference!

For storage, keep your carrot cake roll wrapped tightly in plastic in the fridge. It actually gets better after a day as the flavors meld together. You’ll be happy to know it stays fresh for up to 4 days, if it lasts that long! If you want to freeze it, wrap individual slices in plastic before popping them in an airtight container. They’ll keep for about a month, though I doubt they’ll stick around that long.

Nutritional Information

Just so you know, these numbers are estimates based on standard ingredients. Each delicious slice of carrot cake roll contains about:

• 300 calories
• 15g fat (9g saturated)
• 35g carbohydrates
• 25g sugar
• 4g protein
• 1g fiber

Remember, actual values may vary depending on your specific ingredients and how thick you slice it. But let’s be honest, when something tastes this good, who’s counting?

FAQs About Carrot Cake Roll

Deliciously Spiced Spring Desserts

If you loved the twist on a classic with this Carrot Cake Roll, try these other spiced and sweet treats perfect for spring or any occasion.

• Pumpkin Roll Cake: Another classic rolled cake featuring warm pumpkin spice and cream cheese filling.
• Carrot Cake Zucchini Muffins: A moist, veggie-packed muffin with all the beloved flavors of carrot cake.
• Carrot Walnut Cake: A traditional, hearty carrot cake loaded with crunchy walnuts and rich spices.
• Cinnamon Roll Cake Recipe: Swirls of cinnamon and sugar baked into a soft cake, topped with glaze.

Bake these flavorful desserts next to keep the cozy, spiced vibes going!​

Time to Try This Carrot Cake Roll

There you have it, my foolproof carrot cake roll that never fails to impress! I can’t wait for you to try this recipe and see those amazed looks when you slice into those perfect swirls. Don’t forget to tag me if you share your creation on Instagram. I love seeing your baking triumphs! Now go grab those carrots and get rolling!

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