Go Back

Carrot Cake Roll

A delightful dessert that combines the earthy sweetness of fresh carrots with rich cream cheese frosting, creating a moist and flavorful cake perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the cake
  • 3/4 cup all-purpose flour Light and fluffy, forming a soft base.
  • 1/2 tsp baking powder Helps the cake rise.
  • 1/2 tsp baking soda Ensures the right texture.
  • 1/2 tsp salt Enhances sweetness.
  • 1/2 tsp ground cinnamon Adds warmth.
  • 1/2 tsp ground ginger Adds a hint of spice.
  • 1/4 tsp ground nutmeg Enriches the flavors.
  • 1/8 tsp ground cloves Adds subtle warmth.
  • 3 large eggs For moisture and structure.
  • 3/4 cup granulated sugar Sweetens the roll.
  • 2 Tbsp oil (canola or vegetable) Keeps the cake moist.
  • 1 tsp vanilla extract Adds depth of flavor.
  • 2 cups shredded carrots Star ingredient.
For the frosting
  • 8 oz brick cream cheese (cold) Irresistible creaminess.
  • 8 Tbsp butter (1 stick at room temperature) Helps achieve smooth frosting.
  • 1 cup powdered sugar Adds sweetness and texture.
  • 1 tsp vanilla extract For flavor in frosting.

Method
 

Preparation
  1. Preheat your oven to 375°F. Line a 10x15-inch jelly roll pan with parchment paper and lightly spray with cooking spray.
  2. In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a large bowl, whisk eggs until fluffy. Gradually beat in sugar, oil, and vanilla extract.
  4. Slowly fold in the dry ingredients until just combined. Gently fold in shredded carrots.
Baking
  1. Spread the batter into the prepared pan and bake for 10-13 minutes, until a toothpick comes out clean.
  2. Immediately roll the cake from one short end to the other with the parchment paper. Let it cool for 10 minutes while rolled.
Frosting
  1. Beat cold cream cheese in a bowl until smooth. Gradually add room-temperature butter, mixing until smooth; then add powdered sugar and vanilla, mixing until fully combined.
  2. Carefully unroll the cake and spread the cream cheese frosting over it, leaving about an inch on the end.
  3. Re-roll the cake starting from the frosted end, tucking tightly toward the un-frosted edge.
Finishing Touches
  1. Wrap the cake roll in plastic wrap and chill in the refrigerator or freezer for at least one hour.
  2. Slice the cake with a hot knife for cleaner cuts.

Notes

To prevent sticking, use Baker’s Joy spray. If living in a humid climate, let the rolled cake cool completely unrolled before frosting.