Carrot Cake Roll Recipe

Carrot Cake Roll is a delicious dessert that combines the moistness of carrot cake with a creamy filling. This rolled cake is perfect for special occasions or just to enjoy at home. With its lovely flavors and beautiful presentation, it’s sure to impress anyone who tries it.

Why Make This Recipe

Making a Carrot Cake Roll is a fun way to enjoy classic carrot cake in a new form. The roll is easy to make and offers a light texture that melts in your mouth. Plus, it’s a great way to include vegetables in a sweet dessert! If you’re a fan of cream cheese frosting, this recipe is even better as you’ll have a generous layer of it inside the roll. It’s an excellent treat for parties, gatherings, or simply as a delightful dessert for family.

How to Make Carrot Cake Roll

Ingredients:

3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3 large eggs, at room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 tsp vanilla extract
1 cup finely grated carrots (about 2 medium carrots)
8 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar, sifted
1 tsp vanilla extract for filling
Powdered sugar for dusting
Chopped walnuts, pecans, or shredded coconut for garnish (optional)

Directions:

Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, beat the eggs, granulated sugar, and brown sugar on high speed for about 2 minutes, until thick and pale. Add the vanilla extract and mix to combine. Gently fold in the dry ingredients until just combined. Fold in the grated carrots.
Pour the batter evenly into the prepared jelly roll pan and spread it out with a spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar. Immediately after removing the cake from the oven, loosen the edges with a knife and invert the cake onto the sugared towel. Carefully peel off the parchment paper. Dust the cake with more powdered sugar. Starting from the narrow end, roll the warm cake tightly in the towel (including the towel). Let it cool completely on a wire rack.
In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, and beat until creamy.
Once the cake has cooled, gently unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges. Roll the cake back up (without the towel) tightly but carefully. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
Dust the top with powdered sugar before slicing. Garnish with chopped nuts or shredded coconut, if desired.

How to Serve Carrot Cake Roll

Cut the Carrot Cake Roll into slices and serve it on a platter. You can add a little extra dusting of powdered sugar on top for a beautiful look. It’s perfect with a cup of coffee or tea for dessert or an afternoon snack.

How to Store Carrot Cake Roll

Store the Carrot Cake Roll in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze the cake. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Just remember to thaw it in the fridge before serving.

Tips to Make Carrot Cake Roll

Make sure to grate the carrots finely for the best texture.
Don’t skip the step of rolling the warm cake in a towel; it helps keep the shape.
Feel free to add spices like allspice or more cinnamon for extra flavor.

Variation

You can add nuts or raisins to the batter for added texture. If you want to switch things up, try using other fruits like zucchini to create a different flavor profile.

FAQs

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the other ingredients are gluten-free as well.

Can I use store-bought cream cheese frosting?

Yes, if you’re short on time, you can use store-bought cream cheese frosting instead of making your own filling.

How do I know when the cake is done baking?

The cake is done when it springs back when lightly touched and a toothpick inserted in the center comes out clean.

Enjoy making this delightful Carrot Cake Roll! It’s a delicious and fun dessert that everyone will love!

Carrot Cake Roll

Author: olivia
Total Time: 1 hour 32 minutes
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful dessert that combines the moistness of carrot cake with a creamy filling, perfect for special occasions or enjoying at home.

Instructions

Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, beat the eggs, granulated sugar, and brown sugar on high speed for about 2 minutes until thick and pale. Add the vanilla extract and mix to combine. Gently fold in the dry ingredients until just combined. Fold in the grated carrots.
Pour the batter evenly into the prepared jelly roll pan and spread it out with a spatula. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar. Immediately after removing the cake from the oven, loosen the edges with a knife and invert the cake onto the sugared towel. Carefully peel off the parchment paper. Dust the cake with more powdered sugar. Starting from the narrow end, roll the warm cake tightly in the towel (including the towel) and let it cool completely on a wire rack.
In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and beat until creamy.
Once the cake has cooled, gently unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges. Roll the cake back up (without the towel) tightly but carefully. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
Dust the top with powdered sugar before slicing. Garnish with chopped nuts or shredded coconut, if desired.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Freeze tightly wrapped for up to 3 months.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: carrot cake, dessert, cake roll, cream cheese frosting, sweet treat

Carrot Cake Roll Recipe