Carrot Cake Roll with Velvety Cream Cheese Frosting
A moist, spiced carrot cake roll filled with velvety cream cheese frosting. This elegant dessert is easier to make than it looks and is perfect for spring gatherings or Easter celebrations.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 92 minutes
- Yield: 10 servings
- Cuisine: American
Ingredients
All-purpose flour – ¾ cup (90 g)
Baking powder – ½ tsp
Baking soda – ½ tsp
Salt – ½ tsp
Ground cinnamon – ½ tsp
Ground ginger – ½ tsp
Ground nutmeg – ¼ tsp
Ground cloves – ⅛ tsp
Large eggs – 3
Granulated sugar – ¾ cup (150 g)
Vegetable oil – 2 Tbsp
Vanilla extract – 1 tsp
Freshly shredded carrots – 2 cups (226 g)
Brick cream cheese, cold – 8 oz (226 g)
Unsalted butter, room temperature – 8 Tbsp (113 g)
Powdered sugar – 1 cup (120 g)
Vanilla extract (for frosting) – 1 tsp
Instructions
Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper.
Whisk flour, baking powder, baking soda, salt, and spices in a medium bowl.
In a large bowl, whisk eggs, then beat in sugar, oil, and vanilla.
Stir dry ingredients into wet until just combined; fold in shredded carrots.
Spread batter evenly in the pan and bake for 10-13 minutes until it springs back.
Immediately roll the hot cake from the short end with the parchment paper. Cool for 10 minutes.
Beat cream cheese until smooth, then add butter 2 Tbsp at a time. Mix in powdered sugar and vanilla.
Unroll cake, spread frosting (leaving 1-inch border), and re-roll tightly without the paper.
Wrap in plastic and chill in the freezer or fridge for at least 1 hour.
Slice with a hot knife and serve once thawed.
Notes
• Always use freshly grated carrots for the best moisture and texture.
• Roll the cake while it is steaming hot to prevent cracking.
• Use a hot, clean knife for the cleanest slices.
• This cake rolls beautifully when frozen for an hour before slicing.