Carrot Cake Roll + Video
This Carrot Cake Roll is a classic Easter dessert with a twist. Spiced carrot cake is rolled up with the BEST cream cheese frosting inside. It’s beautiful, delicious, and easy to make.
Carrot Cake is a classic Easter dessert. It’s delicious as a simple spiced cake with carrots, or loaded with extra fillers like pineapple, raisins, or nuts. Everyone has their favorite way of making carrot cake.
It’s fun to take that classic carrot cake and cream cheese combo and turn it into whoopie pies, cupcakes, or cheesecake bars. That’s why I thought it would also be fun to twist it into a carrot cake roll.
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Carrot Cake Roll
This carrot cake roll is your basic spiced carrot cake with the BEST cream cheese frosting inside. I’ve got tips on how to easily make and cut this cake roll. No need to be intimidated. It’s easy!
Tips For Making a Cake Roll
I used to turn my cake rolls out onto a powdered sugar dusted kitchen towel. I have since learned that it’s easier, and way less messy, to just use parchment paper.
After the cake comes out of the oven, roll it up from short end to short end and let it cool.
NOTE: Parchment paper does tend to make the cake sweat a little, so you only want to let it cool slightly (5-10 minutes) and spread the frosting on it as soon as possible. Sweating may make the cake stick a little.
Carefully unroll the cake. If it cracks a little, it’s ok, just be gentle.
Evenly spread the cream cheese frosting on all but 1-inch of the end you will be rolling towards. This makes room for the frosting to move as you roll up the cake.
Re-roll the cake, starting with the frosted end. Roll and tuck the cake as tightly as you can, working your way towards the unfrosted edge.
Loosen and remove the parchment paper as you go. Then discard the parchment paper.
The Secret For Perfect Slices
You can either wrap the whole cake roll with plastic wrap and place it in the refrigerator for one hour, or you can freeze it.
I ALWAYS FREEZE my cake roll and cut it while still frozen.
Use a hot knife to cut the cake roll (while still frozen/cold) by running the knife under hot water first. (You can dry the knife [recommended if not frozen] or leave it wet.) This creates perfect slices without the frosting oozing out.
The carrot cake roll slices thaw after about 20-30 minutes at room temperature and you’re ready to eat. I hope you enjoy this Easter treat!
Carrot Cake Roll
Ingredients
Carrot Cake:
- ¾ cup (90 g) all-purpose flour, (stir, spoon & level)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 3 large eggs
- ¾ cup (150 g) granulated sugar
- 2 Tbsp oil, (canola/vegetable)
- 1 tsp vanilla extract
- 2 cups (226 g) shredded carrots, (loosely packed into measuring cup)
The BEST Cream Cheese Frosting:
- 8 oz (226 g) brick cream cheese, cold
- 8 Tbsp (113 g) butter, (1 stick) room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a 10×15-inch jelly roll pan with parchment paper. Tip: Use a little cooking spray on the pan to help the paper stick to the pan/not move. May spray parchment paper with Baker's Joy (cooking spray with flour) to further prevent cake from sticking; optional.
- Make Carrot Cake: Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Set aside.
- In a large bowl, whisk the eggs. Beat in the sugar, oil, and vanilla.
- Stir the dry ingredients into the wet ingredients, until almost combined. Then fold in the carrots. Spread batter evenly into the prepared pan.
- Bake at 375˚F for 10-13 minutes. Cake will spring back when touched or toothpick will come out clean from center when done.
- Immediately roll cake from short end to short end inside the parchment paper. Allow to cool for 10 minutes.
- Make Cream Cheese Frosting: Place cream cheese in a large bowl. Beat until smooth. Add butter 2 Tbsp at a time, beating until smooth after each addition. Add powdered sugar and vanilla all at once and mix until combined.
- Carefully unroll the cake. If it cracks a little, it’s ok, just be gentle. If it's still warm, leave it unrolled for a few extra minutes to release any excess steam/heat. Evenly spread the cream cheese frosting on all but 1-inch of the end you will be rolling towards.
- Re-roll the cake, starting with the frosted end. Roll and tuck the cake as tightly as you can, working your way towards the unfrosted edge. Loosen and remove the parchment paper as you go. Then discard the parchment paper.
- Wrap the whole cake roll with plastic wrap and CHILL in the refrigerator or freezer for 1(+) hour(s). (I always freeze my cake rolls.)
- Use a hot knife to cut the cake roll (while still frozen/cold) by running the knife under hot water first. (You can dry the knife [recommended if not frozen] or leave it wet.) Rolls will take 20-30 minutes at room temperature to thaw.
Video
Notes
- Parchment paper does tend to make the cake sweat a little, so you only want to let it cool slightly (5-10 minutes) and spread the frosting on it as soon as possible. Sweating may make the cake stick a little.
Nutrition
Did you make this?
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This was my first time making this carrot cake roll. I have made pumpkin rolls a lot of time for thanksgiving. It is very good but I am wondering why my carrots turned green after chilling the roll?
Hi Wendy, Carrots can turn green if the skin wasn’t removed before shredding, or due to a harmless chemical reaction between the carrots and baking soda, from uneven mixing. Glad the cake was still good.
This is my first time ever making a jelly roll and was somewhat intimidated by it. I thought the recipe was super easy to follow and the roll turned out amazing! I will definitely be making it again. Thank you!!
I’m so glad it turned out well Grace! Thanks for your review!