Go Back

Carrot Cake Roll

A heartwarming dessert featuring a light and airy spiced carrot cake rolled around a rich cream cheese filling, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3/4 cup all-purpose flour For structure. Use a high-quality brand for the best results.
  • 1 teaspoon baking powder This helps the cake rise.
  • 1/2 teaspoon baking soda Works with the acid in the carrots to create fluffiness.
  • 1/2 teaspoon ground cinnamon A warm, comforting spice.
  • 1/4 teaspoon ground nutmeg Adds a hint of warmth.
  • 1/4 teaspoon ground ginger For a gentle kick!
  • 1/4 teaspoon salt Enhances the flavors beautifully.
  • 3 large eggs Fresh eggs at room temperature work best for volume and moisture.
  • 1/2 cup granulated sugar Sweetness to balance the spices.
  • 1/3 cup light brown sugar Packed; adds moisture and a hint of caramel flavor.
  • 1 teaspoon vanilla extract Always use pure vanilla for the best taste!
  • 2 cups grated carrots About 2 large carrots; give the best flavor and texture.
Filling Ingredients
  • 8 oz cream cheese Softened; use full-fat for a rich filling.
  • 1 cup powdered sugar Sifted; ensures a smooth cream cheese filling.
  • 4 tablespoons unsalted butter Softened; adds richness to the filling.
  • 1 teaspoon vanilla extract Yes, again for that delicious flavor in the filling!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, then lightly grease it to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, use an electric mixer on high speed to beat the eggs, granulated sugar, and brown sugar together until the mixture is thick and light in color, about 2-3 minutes. Add in the vanilla extract.
  4. Gently fold the grated carrots into the egg mixture.
  5. Gradually add your dry ingredients to the wet mixture, folding until just combined.
Baking
  1. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched in the center.
  2. While the cake is baking, lay a clean kitchen towel flat on the counter and dust it with powdered sugar.
  3. Once baked, immediately turn the cake out onto the prepared towel. Carefully peel off the parchment paper. Starting from one of the short ends, roll the cake up in the towel and allow it to cool completely while rolled up.
Filling Preparation
  1. In a medium bowl, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Assembly
  1. Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface of the cake, leaving a small 1/2-inch border around the edges.
  2. Gently re-roll the cake, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to set the filling.
Serving
  1. When ready to serve, slice the Carrot Cake Roll into rounds and enjoy chilled. Store any leftovers in the refrigerator.

Notes

Use freshly grated carrots for the best taste; ensure butter and cream cheese are at room temperature for smooth filling. Dust with powdered sugar before serving.