This Carrot Cake Roll is a delicious twist on the classic carrot cake, featuring a light and moist spiced cake rolled around a luscious cream cheese filling. It’s the perfect dessert for spring, Easter, or any special occasion. With warm spices, shredded carrots, and a creamy center, this cake roll is as beautiful as it is delicious!
Why You’ll Love This Recipe
- Moist & Flavorful – Packed with cinnamon, nutmeg, and freshly grated carrots.
- Creamy Filling – A rich cream cheese filling that perfectly complements the spiced cake.
- Easier Than It Looks – Simple steps make rolling the cake a breeze.
- Perfect for Special Occasions – A stunning dessert for Easter or family gatherings.
- Make-Ahead Friendly – Can be prepared in advance and stored for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Eggs
- Granulated sugar
- Vanilla extract
- Grated carrots
For the Cream Cheese Filling:
- Cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract
For Dusting:
- Powdered sugar (for rolling and garnish)
Directions
- Preheat & Prepare – Preheat your oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment paper and lightly grease it.
- Make the Batter – In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, beat eggs, sugar, and vanilla until light and fluffy. Fold in the grated carrots. Gradually add the dry ingredients and mix until combined.
- Bake the Cake – Spread the batter evenly in the prepared pan. Bake for 10–12 minutes or until the cake springs back when lightly touched.
- Roll the Cake – While the cake is warm, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Gently roll the cake (with the towel inside) and let it cool completely.
- Make the Filling – Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Assemble the Roll – Unroll the cooled cake and spread the filling evenly over the surface. Re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Chill for at least 1 hour.
- Serve – Dust with powdered sugar, slice, and enjoy!
Servings and Timing
- Servings: 8–10 slices
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 30 minutes
Variations
- Nutty Addition – Add chopped walnuts or pecans to the batter for extra texture.
- Spiced Up – Increase the cinnamon and add a pinch of ginger for a stronger spice flavor.
- Lighter Option – Use reduced-fat cream cheese for a lower-calorie version.
- Frosting on Top – Drizzle with extra cream cheese frosting for an indulgent finish.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Serving Tip: Let it sit at room temperature for a few minutes before slicing for the best texture.
FAQs
Why did my cake crack when rolling?
Rolling the cake while it’s warm helps prevent cracks. Be gentle and use a towel to guide it.
Can I make this ahead of time?
Yes! It actually tastes better after chilling for a few hours or overnight.
Can I use pre-shredded carrots?
Freshly grated carrots are best for moisture and texture, but pre-shredded can work in a pinch.
How do I keep the filling from oozing out?
Chilling the cake roll helps set the filling and keeps it from squeezing out when sliced.
Can I add raisins?
Yes! Soak them in warm water before adding them to the batter to keep them soft.
How do I make it gluten-free?
Use a gluten-free flour blend instead of all-purpose flour.
Can I use a different filling?
Sure! Try a mascarpone filling or a cinnamon-spiced buttercream.
How do I prevent sticking when rolling?
Dust the towel with powdered sugar before rolling to prevent sticking.
What’s the best way to slice the cake?
Use a sharp knife and clean it between cuts for neat slices.
Can I make this without a jelly roll pan?
A regular baking sheet can work, but the cake may be thinner and require less baking time.
Conclusion
This Carrot Cake Roll is a stunning and delicious dessert that brings the comforting flavors of carrot cake in a fun, rolled presentation. With its soft, spiced cake and creamy filling, it’s the perfect treat for any occasion. Try it out and enjoy every bite!
PrintCarrot Cake Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Carrot Cake Roll is a fun twist on classic carrot cake! A light and fluffy spiced carrot cake is rolled up with a rich and creamy cream cheese filling, making for a stunning dessert that’s perfect for Easter, spring gatherings, or anytime you’re craving something sweet.
Ingredients
For the Carrot Cake:
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 cups finely grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For Dusting:
- 1/4 cup powdered sugar (for rolling and dusting)
Instructions
-
Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
-
Make the Cake Batter:
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, beat eggs and sugar until light and fluffy (about 2 minutes).
- Mix in vanilla and vegetable oil.
- Gently fold in the grated carrots and nuts (if using).
- Gradually stir in the dry ingredients until just combined.
-
Bake the Cake:
- Spread the batter evenly in the prepared jelly roll pan.
- Bake for 10-12 minutes, or until the cake is set and springs back when lightly touched.
-
Roll the Cake:
- While the cake is still hot, dust a clean kitchen towel with powdered sugar.
- Carefully flip the cake onto the towel and peel off the parchment paper.
- Starting from a short end, gently roll the cake (with the towel) into a log.
- Let cool completely (about 1 hour).
-
Make the Cream Cheese Filling:
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
-
Fill & Roll:
- Carefully unroll the cooled cake and spread the filling evenly over it.
- Gently roll it back up (without the towel).
-
Chill & Serve:
- Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to set.
- Before serving, dust with more powdered sugar.
Notes
Use parchment paper instead of a towel to roll the cake for an easier process.
Refrigerate for up to 4 days, or freeze for up to 3 months.
Add ½ teaspoon ground ginger for extra spice!
Your email address will not be published. Required fields are marked *