Carrot cake is a classic dessert loved for its moist texture, warm spices, and rich cream cheese frosting. But have you ever tried a vertical carrot cake? This stunning variation takes the traditional layered cake to the next level—literally—by rolling the cake into an impressive spiral, creating a unique presentation that’s as delicious as it is eye-catching.
Why You’ll Love This Recipe
- Visually Stunning: The vertical layers make this cake a showstopper for any occasion.
- Deliciously Moist: The combination of grated carrots, spices, and oil ensures a tender crumb.
- Creamy and Tangy Frosting: Classic cream cheese frosting perfectly complements the spiced cake.
- Fun Baking Challenge: A great way to try something new and impress guests with a unique technique.
- Customizable: Easily adapt with nuts, raisins, or a hint of citrus zest for extra flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Grated carrots
- Chopped nuts (optional)
- Cream cheese
- Butter
- Powdered sugar
- Heavy cream or milk
Directions
- Prepare the Cake Batter: Preheat the oven and line a large sheet pan with parchment paper. In a bowl, whisk together the dry ingredients—flour, baking powder, baking soda, salt, and spices. In a separate bowl, beat the eggs, sugars, oil, and vanilla extract until well combined. Fold in the grated carrots and nuts if using. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Bake the Cake: Spread the batter evenly in the prepared sheet pan. Bake until a toothpick inserted in the center comes out clean. Let the cake cool slightly before handling.
- Slice and Roll: Once cooled, cut the cake into long strips. Carefully spread a thin layer of cream cheese frosting on each strip. Starting from one end, roll up the first strip, then continue adding strips around it to create a spiral. Place the cake upright on a serving plate.
- Frost the Cake: Use the remaining cream cheese frosting to cover the entire cake, smoothing it out with a spatula.
- Chill and Serve: Refrigerate for at least an hour before slicing to allow the cake to set. Serve and enjoy!
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Cooling & Assembling Time: 1 hour
- Total Time: About 2 hours
Variations
- Nutty Delight: Add chopped walnuts or pecans to the batter for extra crunch.
- Coconut Twist: Mix shredded coconut into the batter or sprinkle it on top of the frosting.
- Raisin Boost: Fold in golden or regular raisins for natural sweetness.
- Zesty Flavor: Add orange or lemon zest for a citrusy touch.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend.
Storage/Reheating
- Refrigerator: Store the cake in an airtight container for up to 5 days.
- Freezer: Freeze slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the fridge overnight before serving.
- Reheating: While carrot cake is best enjoyed chilled, you can warm a slice in the microwave for a few seconds if desired.
FAQs
How do I prevent my cake from cracking when rolling?
Let the cake cool slightly but keep it warm when rolling to prevent cracks. Using a damp kitchen towel can also help.
Can I use a box cake mix for this recipe?
Yes, but homemade carrot cake has a better texture and flavor. If using a mix, add shredded carrots and spices for extra taste.
Can I make this cake ahead of time?
Absolutely! You can prepare and frost the cake a day in advance. Just keep it refrigerated until serving.
How do I get smooth frosting on my vertical cake?
Use an offset spatula and warm water to smooth the frosting. Chilling the cake before frosting also helps.
Can I add pineapple to the batter?
Yes! Drain crushed pineapple well before mixing it in to prevent excess moisture.
What’s the best way to slice a vertical cake?
Use a sharp knife and make clean, downward cuts to preserve the beautiful layers.
Can I make this into cupcakes instead?
Yes, but the vertical effect won’t be visible. Bake in a muffin tin and frost as usual.
Do I need a special pan for this recipe?
No, just a regular sheet pan works fine for baking the cake before cutting and rolling.
How can I make this cake less sweet?
Reduce the sugar in the cake or use less powdered sugar in the frosting.
Can I use whipped cream instead of cream cheese frosting?
Yes, but the structure may not hold as well. A stabilized whipped cream works best.
Conclusion
Vertical carrot cake is a stunning twist on the beloved classic, offering both beauty and flavor in every bite. Whether for a special occasion or just to try something new, this cake is sure to impress. Try it with different variations to make it your own!
Print
Vertical Carrot Cake
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 30 minutes (including cooling & assembly)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A stunning twist on the classic carrot cake! This Vertical Carrot Cake features moist, spiced cake layers rolled and assembled upright for an eye-catching presentation. Filled with luscious cream cheese frosting, this cake is perfect for special occasions.
Ingredients
For the Carrot Cake:
- 2 cups (250g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 3/4 cup (180ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups (220g) grated carrots
- 1/2 cup (50g) chopped walnuts (optional)
- 1/2 cup (80g) crushed pineapple, drained
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 tsp vanilla extract
Instructions
-
Preheat & Prepare – Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
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Make the Batter – In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another large bowl, beat together sugars, oil, eggs, and vanilla until smooth. Fold in the dry ingredients, then stir in carrots, walnuts, and pineapple until just combined.
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Bake – Spread the batter evenly in the prepared pan. Bake for 15-18 minutes or until a toothpick comes out clean. Let it cool for 5 minutes, then transfer it onto a clean kitchen towel.
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Roll the Cake – While still warm, gently roll the cake (with the parchment paper) into a log from the short side. Let it cool completely in this shape to prevent cracking later.
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Make the Frosting – Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth.
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Assemble Vertically – Unroll the cooled cake and cut it into three equal strips lengthwise. Spread a layer of frosting on each strip. Start rolling the first strip tightly, then attach the second strip where the first ends, continuing to roll. Repeat with the third strip. Place the cake upright so the spiral is vertical.
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Frost & Decorate – Spread frosting all over the cake. Decorate with walnuts, coconut flakes, or carrot decorations if desired. Chill for at least 1 hour before serving for easier slicing.
Notes
- For easier rolling, use a slightly damp kitchen towel when rolling the warm cake.
- Make-ahead tip – Bake the cake a day ahead and store it in the fridge before frosting.
- Storage – Keep in the fridge for up to 4 days.
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