Looking for a delicious dessert with an elegant presentation? This carrot cake roll transforms the classic treat into a show-stopper!
Tender spiced cake gets wrapped around a silky cream cheese filling.
It’s like your favorite carrot cake got a makeover and became even more irresistible.
What I love most about this dessert is how it looks way fancier than it actually is. Once you see how easy it is to make, it’ll become a regular in your rotation.
Why You’ll Love This Carrot Cake Roll
Visually Stunning Presentation: The rolled cake design, with its spiral of moist carrot cake and creamy filling, is eye-catching.
Perfect for Entertaining: It can be made ahead of time and stored in the fridge. It’s perfect for parties or special occasions when you want to minimize last-minute preparation.
Rich and Creamy: The combination of the soft, spiced cake and the rich, creamy filling provides a delightful contrast in every bite.
Deliciously Spiced: The warm blend of cinnamon, nutmeg, ginger, and cloves gives the cake a comforting and aromatic taste.
Ingredients
- Carrots: The stars of the show! Finely grated carrots provide moisture, natural sweetness, and a signature orange color.
- Eggs: Room-temperature eggs create structure and help achieve proper lift.
- Granulated Sugar: It creates volume and stabilizes the cake’s structure while adding sweetness.
- Vegetable Oil: It adds moisture and helps keep the cake tender, making it easier to roll without cracking.
- Pure Vanilla Extract: It enhances the overall flavor profile and complements the warm spices.
- All-Purpose Flour and Baking Powder: Flour provides structure, while baking powder ensures proper rise for a light, airy texture.
- Spices: This classic blend of warm spices creates the characteristic carrot cake flavor.
- Salt: It enhances all flavors and balances sweetness in the cake and filling.
- Powdered Sugar: It prevents sticking during rolling and creates an attractive finish on the completed cake.
- Cream Cheese Filling: It’s sweet, tangy, and takes this cake roll over the top.
How to Make a Carrot Cake Roll
This recipe might seem intimidating at first, but it’s really quite simple!
1. PREHEAT the oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper. Grease lightly and set aside.
2. WHISK the eggs and sugar until thick and pale. Mix in the oil and vanilla extract until smooth.
3. SIFT the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Fold into the wet mixture gently, then fold in the grated carrots until evenly combined.
4. SPREAD the batter into the prepared pan and bake for 10-12 minutes.
5. DUST a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel, peel off the parchment, and roll tightly within the towel. Cool completely.
6. BEAT the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and lemon zest until fluffy.
7. UNROLL the cooled cake, spread the cream cheese filling, and leave a ½-inch border.
8. RE-ROLL the cake tightly (without the towel), wrap in plastic wrap, and refrigerate for 1 hour.
9. DUST with powdered sugar, trim the edges, and enjoy!
Tips for the Best Carrot Cake Roll
If you follow these tips, you’ll have an easier time making this cake roll.
- Room temperature is key. Ensure eggs are at room temperature for better volume when whipped, resulting in a lighter cake texture.
- Don’t overmix! When combining the wet and dry ingredients, fold gently to avoid overmixing, which can make the cake dense.
- Ditch the cracks. Roll the cake in a towel immediately after baking while it’s still warm to prevent cracking later.
- Give it a good dusting. Use plenty of powdered sugar on the towel to prevent the cake from sticking when you roll it.
- Cool the cake completely before filling. Ensure the cake is fully cooled before adding the cream cheese filling to avoid melting and messiness.
- Try a chilly trick. Refrigerate or freeze the rolled cake before slicing to achieve neat, clean cuts without smearing the filling.
- Try tasty variations. Add raisins, walnuts, or even swap the cream cheese filling for a buttercream variation. Try vanilla Swiss meringue or caramel buttercream for a twist.
How to Store
If you have leftover cake roll, follow these steps to store it.
To Store: Place in an air-tight container and refrigerate for up to 5 days. For best results, wrap the roll tightly in plastic wrap before placing it in the container to prevent it from drying out.
To Freeze: Wrap the carrot cake roll tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving to maintain the proper texture.
Carrot Cake Roll
10
servings35
minutes12
minutes333
kcalThis delightful carrot cake roll features a tender, spiced carrot cake filled with a cream cheese filling. It’s perfect for a festive dessert.
Ingredients
- For the Cake:
3 large eggs, room temperature
⅔ cup granulated sugar
2 tbsp vegetable oil
1 tsp pure vanilla extract
¾ cup all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp tsp ground nutmeg
½ tsp tsp ground ginger
¼ tsp ground cloves
¼ tsp tsp salt
2 cups finely grated carrots (about 2 medium carrots)
Powdered sugar (for dusting the towel)
- For the Cream Cheese Filling:
8 oz cream cheese, softened
6 tbsp unsalted butter, softened
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
½ tsp lemon zest (optional, for a fresh touch)
Instructions
- Preheat the oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
- Whisk the eggs and sugar in a large bowl using an electric mixer on high speed for 2-3 minutes until thick, pale, and fluffy. Add the oil and vanilla extract, mixing just until combined.
- Sift together the dry ingredients (flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt). Gradually fold into the wet mixture using a spatula until no dry streaks remain.
- Fold in the grated carrots gently to ensure even distribution.
- Pour the batter into the prepared jelly roll pan, spreading evenly with a spatula. Bake for 10-12 minutes or until the cake springs back when lightly pressed in the center.
- Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one short end, roll the cake and towel together tightly. Let the roll cool completely on a wire rack.
- Beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon zest (if using). Beat until light and fluffy.
- Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a ½-inch border around the edges. Re-roll the cake (without the towel) tightly. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
- Dust the cake roll with powdered sugar and trim the ends for a neat presentation. Slice into ¾-inch pieces and serve chilled. Enjoy!
Notes
- Dust the towel generously with powdered sugar to prevent sticking.
- Ensure the cake is fully cooled before adding the filling to prevent melting.
- Refrigerating the roll before slicing ensures clean and beautiful cuts.
I would love this recipe sent to me!
I’ve sent it to you, Linda!
Enjoy!