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

Units Scale

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)

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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!