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.

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.

A slice of Carrot Cake Roll with cream cheese frosting inside.

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!

Carrot Cake Roll is a beautiful Easter dessert with a classic spiced carrot cake and delicious cream cheese frosting.

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.

Cream cheese frosting being spread over a thin layer of carrot cake.

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.

Cream cheese frosting rolled up inside of carrot 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.

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.

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

Carrot Cake Roll

Yield: 12-14 slices
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes

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.

Ingredients

Carrot Cake:

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 Tbsp oil (canola/vegetable)
  • 1 tsp vanilla extract
  • 2 cups shredded carrots

The BEST Cream Cheese Frosting:

  • 8 oz cream cheese, cold
  • 8 Tbsp (1/2 cup or 1 stick) butter, room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Line a half sheet tray/jelly roll pan with parchment paper. Can use water or cooking spray to help the paper stick to the pan/not move.
  2. Make Carrot Cake: Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Set aside.
  3. In a large bowl, whisk the eggs. Beat in the sugar, oil, and vanilla.
  4. Stir the dry ingredients into the wet ingredients, until almost combined. Then fold in the carrots. Spread batter evenly into the prepared pan.
  5. Bake at 375˚F for 10-13 minutes. Cake will spring back when touched or toothpick will come out clean from center when done.
  6. Immediately roll cake from short end to short end inside the parchment paper. Allow to cool for 5-10 minutes.
  7. 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.
  8. 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.
  9. 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.
  10. 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.)
  11. 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.

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.

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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.