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Carrot Cake Roll Recipe

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★★★★★

4.5 from 104 reviews

This Carrot Cake Roll Recipe features a moist and flavorful carrot cake baked in a thin sheet and rolled around a creamy cream cheese filling. The delightful spiral presentation combines classic carrot cake spices with a smooth frosting, making it an impressive yet easy dessert perfect for holidays, parties, and family gatherings. With simple ingredients and straightforward steps, this recipe offers a nostalgic, crowd-pleasing treat that’s both comforting and elegant.

Ingredients

Scale

For the Carrot Cake:

  • ¾ cup 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 (optional)
  • 3 large eggs
  • ¾ cup granulated sugar
  • 2 Tbsp vegetable or canola oil
  • 1 tsp vanilla extract
  • 2 cups finely shredded carrots

For the Cream Cheese Filling:

  • 8 oz cream cheese, cold
  • 8 Tbsp butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Pan and Batter: Preheat your oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper to ensure easy release. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and optional ground cloves. In a separate large bowl, beat the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and well combined. Gently fold the dry ingredients into the wet mixture, then carefully fold in the finely shredded carrots, making sure everything is evenly mixed without overworking the batter.
  2. Bake and Roll the Cake: Spread the batter evenly in the prepared jelly roll pan, smoothing the surface with a spatula. Bake for 10 to 13 minutes until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean. While still warm, carefully roll the cake along with the parchment paper from the short side to form a spiral, then let it cool completely in this rolled shape to set the roll and prevent cracking.
  3. Make the Cream Cheese Filling: Using an electric mixer, beat the cold cream cheese until smooth. Add the softened butter and continue to beat until creamy. Gradually mix in the powdered sugar and vanilla extract until the filling is thick yet spreadable and smooth, without lumps.
  4. Frost and Re-Roll: Unroll the cooled cake carefully, spreading the cream cheese filling evenly over the surface, leaving about a half-inch border to prevent the filling from spilling out. Gently roll the cake back up, this time without the parchment paper, keeping the roll tight but handling it delicately to avoid breaking.
  5. Chill and Slice: Wrap the completed carrot cake roll tightly in plastic wrap and refrigerate for at least one hour to allow it to firm up, which helps maintain its shape and makes slicing easier. When ready to serve, use a warm knife to cut neat slices, ensuring clean cuts through the cake and filling.

Notes

  • Grate carrots finely to achieve a smooth texture in the cake.
  • Freeze the roll briefly before slicing for perfect, well-defined swirls.
  • Avoid overbaking to ensure the cake remains flexible enough to roll without cracking.
  • Use a warm knife when slicing to keep edges neat and clean.
  • Chill the rolled cake thoroughly to help it hold its shape and improve slicing.

Keywords: carrot cake roll, cream cheese filling, rolled cake, carrot dessert, holiday dessert, cake roll recipe

Find it online: https://foodbylina.com/carrot-cake-roll-recipe/