If you’ve ever been on the hunt for a dessert that brings together the warm, comforting flavors of a classic carrot cake in a fun, elegant shape, then this Carrot Cake Roll Recipe is your new best friend. This delightful treat boasts moist, spice-infused cake layers rolled around a luscious, creamy frosting that makes every bite irresistible. Whether you’re serving it for a festive occasion or just because you deserve a sweet pick-me-up, this carrot cake roll will become a cherished staple in your dessert repertoire.
Ingredients You’ll Need
Each ingredient in this Carrot Cake Roll Recipe is thoughtfully chosen to contribute to its delectably moist texture, vibrant color, and perfectly balanced spice profile. You’ll find that using simple pantry staples along with fresh carrots and rich cream cheese creates a dessert that tastes way beyond its humble ingredients.
- 3/4 cup all-purpose flour: Provides the structure while keeping the cake tender and soft.
- 1 teaspoon ground cinnamon: Adds warm, aromatic spice that complements the carrots beautifully.
- 1 teaspoon baking powder: Helps the cake rise just enough for a light texture suitable for rolling.
- 1/2 teaspoon ground ginger: Introduces a subtle zing that livens up the flavors.
- 1/4 teaspoon ground nutmeg: Adds a hint of nutty sweetness essential for every carrot cake.
- 1/2 teaspoon salt: Enhances all the other flavors and balances the sweetness.
- 2/3 cup granulated sugar: Gives the perfect amount of sweetness without overpowering the spices.
- 3 eggs: Bind ingredients together and contribute to the cake’s rich texture.
- 2 Tablespoons vegetable oil: Keeps the cake moist for days.
- 1 teaspoon vanilla extract: Adds depth and rounds out the flavor profile.
- 2 cups shredded carrots (about 2-3 medium carrots): The star ingredient—fresh, sweet, and full of vibrant color.
- 1/4 cup powdered sugar (for rolling): Prevents sticking and adds a touch of sweetness to the outer layer.
- 8 ounces cream cheese (room temp): Creates the creamy, tangy filling essential to a carrot cake roll.
- 5 Tablespoons butter (room temp): Makes the frosting rich and smooth.
- 1 ½ cups powdered sugar: Sweetens the cream cheese frosting perfectly without graininess.
- 1 teaspoon vanilla extract: Adds flavor and aroma to the frosting.
How to Make Carrot Cake Roll Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit. This ensures an even bake right from the start. Next, take a 10×15 inch jelly roll pan and generously spray it with cooking spray. Line it with parchment paper, then spray and lightly flour the parchment to prevent sticking. This careful prep means your cake will come out perfectly without any tears when you roll it later.
Step 2: Whip the Eggs and Sugar
Beat the eggs on high for 3 minutes until they’re nicely aerated. Gradually add the granulated sugar and continue beating for an additional 3 to 4 minutes until the mixture is pale and frothy. This step is crucial to achieve the light, airy quality that makes the cake so tender. Then, blend in your vanilla extract and vegetable oil to enrich the batter with moisture and flavor.
Step 3: Combine Dry Ingredients and Fold in Carrots
In a medium bowl, whisk together the flour, salt, baking powder, ginger, nutmeg, and cinnamon. Carefully stir these dry ingredients into the wet mixture until just combined; avoid over-mixing to keep the batter light. Finally, gently fold in the shredded carrots, which add texture, natural sweetness, and that iconic carrot cake character.
Step 4: Bake the Cake
Pour the batter into your prepared pan and spread it out evenly with a spatula. Bake the cake for 15 to 16 minutes, just until set and still soft to the touch. Overbaking can make the cake dry and harder to roll, so keep a close eye on it. The result will be a delicate, spiced cake layer ready for rolling.
Step 5: Roll the Cake with Powdered Sugar
While the cake is baking, prepare a clean sheet of parchment paper or a kitchen towel dusted generously with powdered sugar. When the cake comes out of the oven, carefully invert it onto the sugared paper or towel. Starting at the short end, roll the cake gently along with the paper or towel inside. This shaping while warm prevents cracking and sets the roll’s form beautifully. Allow the rolled cake to cool completely—this waiting time is key to a smooth, manageable roll when you add the filling.
Step 6: Make the Cream Cheese Frosting
In a mixing bowl, beat together room temperature cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until the frosting is fluffy and perfectly sweetened. This luscious filling is what really transforms the carrot cake roll from good to unforgettable.
Step 7: Fill and Re-Roll the Cake
Once your cake has cooled, gently unroll it to remove the parchment paper. Spread an even layer of the cream cheese frosting over the cake, making sure to cover every inch right up to the edges. Roll the cake back up tightly without the paper this time, keeping the frosting neatly inside. Refrigerate the roll for at least an hour to let the flavors meld and the frosting set, ensuring clean slices and a dessert that looks as amazing as it tastes.
How to Serve Carrot Cake Roll Recipe
Garnishes
To truly impress, dust the top of the carrot cake roll with a little powdered sugar or sprinkle with finely chopped toasted walnuts or pecans. Fresh carrot curls or edible flowers also add a charming, rustic touch. These simple garnishes add texture and visual appeal, making your cake roll feel special and festive.
Side Dishes
Serve your carrot cake roll alongside a dollop of whipped cream or a scoop of vanilla bean ice cream for a cool contrast to the warm spices. Fresh fruit, like sliced oranges or berries, also complements the cake’s richness while adding a burst of freshness. These pairings help balance the dessert perfectly.
Creative Ways to Present
Slice the carrot cake roll into pinwheels and stack them on a pretty platter for a delightful finger-food presentation at parties. You can also drizzle a little honey or caramel sauce on top for extra sweetness. For a festive holiday look, wrap the roll in a ribbon and add a sprig of fresh mint—it’s such a lovely gift or centerpiece.
Make Ahead and Storage
Storing Leftovers
Your carrot cake roll keeps beautifully in the refrigerator, tightly wrapped in plastic wrap or stored in an airtight container. It stays moist and flavorful for up to 3 days, making it easy to prepare in advance and enjoy over several days.
Freezing
If you want to save some for later, this carrot cake roll freezes wonderfully. Wrap it tightly in plastic wrap, then cover with aluminum foil before placing it in the freezer. It will keep well for up to 2 months, ready whenever you need a special treat.
Reheating
Before serving, thaw the frozen carrot cake roll overnight in the refrigerator. There’s no need to reheat it—this cake is best enjoyed chilled or at room temperature to preserve the cream cheese frosting’s perfect texture.
FAQs
Can I use a different type of flour for the carrot cake roll?
All-purpose flour works best for this recipe to achieve that tender but sturdy texture needed for rolling. Using whole wheat or gluten-free flour may change the texture and flexibility, but you can experiment if needed, just expect some differences.
How do I prevent the cake from cracking when rolling?
The trick is to roll the cake while it’s still warm using powdered sugar on the parchment or towel. This helps the cake bend easily without breaking. Also, be gentle and don’t rush the rolling process.
Can I prepare the cake roll without cream cheese frosting?
While cream cheese frosting is traditional and adds wonderful tanginess, you can swap it for a whipped cream or mascarpone frosting if you prefer something lighter. Just keep it chilled to hold the roll shape.
How thin should I spread the frosting on the cake?
An even layer about 1/4 inch thick works perfectly—thin enough to avoid overpowering the cake but enough to create a creamy, cohesive roll.
Is it okay to use pre-shredded carrots?
Yes, pre-shredded carrots save time and work well; just make sure they are not too wet or finely powdered. Freshly shredded carrots tend to hold moisture better, but either option will yield a delicious result.
Final Thoughts
This Carrot Cake Roll Recipe is such a joyous way to celebrate the flavors of carrot cake with a playful twist. It’s a crowd-pleaser that looks stunning but is surprisingly simple to make, with each bite bursting with warmth, spice, and creamy sweetness. I can’t wait for you to try it and make it a beloved recipe in your kitchen as much as it is in mine!
Print
Carrot Cake Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus 2-3 hours cooling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delicious Carrot Cake Roll features a moist, spiced carrot cake rolled with a smooth and creamy cream cheese frosting. Perfect for birthdays, holidays, or any special occasion, this recipe combines warm cinnamon and nutmeg flavors with a light, fluffy texture and a tangy frosting. The roll is baked in a jelly roll pan and elegantly rolled with powdered sugar to prevent sticking, resulting in an impressive and delectable dessert.
Ingredients
Cake Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 3 eggs
- 2 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots (about 2–3 medium carrots)
For Rolling
- 1/4 cup powdered sugar (for rolling)
Frosting Ingredients
- 8 ounces cream cheese (room temperature)
- 5 Tablespoons butter (room temperature)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Generously spray a 10×15 inch jelly roll pan with cooking spray, then line it with parchment paper. Spray the parchment paper as well and lightly dust with flour to prevent sticking. Set this pan aside while you prepare the batter.
- Beat Eggs and Sugar: Using a mixer, beat the eggs on high speed for 3 minutes until slightly thickened. Gradually add granulated sugar and continue beating on high for another 3-4 minutes until the mixture is pale and frothy. Incorporate vanilla extract and vegetable oil, mixing just until combined.
- Combine Dry Ingredients and Carrots: In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, ground ginger, nutmeg, and cinnamon. Gently fold these dry ingredients into the wet egg mixture, stirring just until they are fully combined to avoid overmixing. Finally, fold in the shredded carrots.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and spread evenly with a spatula. Bake for 15-16 minutes or until the cake is set and springs back lightly when touched but still soft in texture.
- Roll the Cake: While the cake bakes, lay a clean sheet of parchment paper or a kitchen towel on a flat surface and sprinkle generously with powdered sugar. Once the cake is done, immediately loosen the edges and invert it onto the sugared parchment or towel. Carefully peel off the parchment from the baking pan. Starting at the short end, roll the cake up along with the parchment or towel. Let it cool completely in this rolled position for a few hours to set its shape.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat together the room temperature cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and beat until the frosting is fluffy and well combined.
- Assemble the Roll: Once the cake has cooled completely, gently unroll it and remove the parchment or towel. Spread the cream cheese frosting evenly over the surface of the cake. Carefully re-roll the cake without the parchment or towel, making sure the frosting stays inside. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least one hour before slicing and serving to allow the flavors to meld and the frosting to set.
Notes
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Rolling the cake while it is still warm helps prevent cracking.
- Chilling the rolled cake before slicing makes cleaner cuts and better presentation.
- Shredded carrots should be fresh and well drained to avoid excess moisture in the batter.
- Use room temperature cream cheese and butter for the smoothest frosting.
