[ad_1]
This website may contain affiliate links and advertisements so that we can provide you with recipes. Read my disclosure policy.
Amazing Carrot Cake Roll A wonderful combination of deliciously spiced carrot cake topped with a tangy cream cheese frosting. It looks fancy but is easy to make and perfect for Easter and Spring themed celebrations!
The flavors of carrot cake are perfect this time of year. If you’re looking for other delicious carrot cake recipes to try, you should try this carrot cake cheesecake, this carrot cake bundt cake, and these amazing carrot cake cookies.
Carrot Cake Roll Recipe
This festive carrot cake roll is so amazing that it gets a lot of oohs and aahs. It not only looks gorgeous but also tastes great and has the best texture. We love to enjoy it in the spring or at Easter gatherings, but it’s actually a great dessert all year round. The moist cake, warm spices, fresh carrots and fluffy cream cheese frosting can’t be beat!
I know a cake roll can sound intimidating, but they’re not at all. If I can make one, anyone can! I’ll share all my tips below, as well as step-by-step photos, so you’ll be perfect every time!
Ingredients required
Don’t be intimidated by the ingredients list for this carrot cake roll. They are all common baking ingredients, most of which you may already have in your kitchen. See the recipe card below for a list of exact ingredient measurements.
Cake
- Eggs: Use three large eggs for structure, richness and optimal baking.
- Brown Sugar: Sweetens the cake while adding depth of flavor.
- Granulated Sugar: For the perfect amount of sweetness.
- Vanilla extract: Adds a subtle warm flavor.
- Grated Carrots: To grate carrots very quickly, use a food processor fitted with a grater.
- All Purpose Flour: Best flour to use for tender crumb.
- Spices: A warm blend of ground cinnamon, ground ginger and ground nutmeg for the classic carrot cake flavor we love!
- Baking powder: It helps the cake to rise and become perfectly soft while baking.
- Salt: Intensifies all the delicious flavors.
Cream cheese filling
- Cream Cheese: An important ingredient when making icing for carrot cake. The creaminess and tangy flavor are the most wonderful complement to the moist cake and warm spices.
- Salted Butter: Mixes with cream cheese for the most delicious filling.
- Vanilla extract: The frosting enhances the flavor.
- Sugar Powder: To remove snow while keeping it smooth.
How to make a carrot cake roll
Once you see how easy this carrot cake roll is to make, you won’t want to reserve it just for Easter. This is a great dessert any time of the year! Make it for your next baby shower, bridal shower or potluck.
Cake
- Preparation: Preheat the oven to 350 degrees Fahrenheit and line a jelly roll pan with parchment. Spray with pan spray and set aside.
- Whip Eggs: In a large bowl, use a hand mixer to beat the eggs for 2-3 minutes until light and frothy.
- Add sugars: Beat in brown sugar, granulated sugar and vanilla. Fold in the grated carrots.
- Combine the dry ingredients: Whisk the flour, cinnamon, ginger, nutmeg, baking powder and salt in a medium bowl.
- Combine the dry and wet ingredients: Add the dry ingredients to the wet and fold by hand until no white streaks remain.
- burn: Pour the batter into the prepared pan and bake for 10-15 minutes, until the cake is fully baked in the center and a toothpick comes out clean. While the cake is baking, place a clean kitchen towel and dust it with ¼-⅓ cup powdered sugar.
- Cool and roll the cake: Remove the cake from the oven and let cool for 5 minutes before inverting onto a kitchen towel. Using the short side, roll the cake tightly into the towel. Wrap the cake until it cools completely.
Cream cheese filling
- Make the filling: While the cake is cooling, prepare the cream cheese filling by beating the cream cheese and butter together in a large bowl until smooth.
- Finish with vanilla and powdered sugar: Add vanilla extract and powdered sugar and beat until smooth.
Assembly
- Fill and add: Unroll the cooled cake and spread the cream cheese filling evenly over it, leaving ½ inch of unfrosted cake over one of the short ends.
- Roll and Chill: Start at the short end without the frosted part and roll the cake tightly into the log. Wrap the cake tightly in plastic wrap and chill for at least 4 hours before serving.
- Delivering: When you’re ready to serve, you can dust the cooled cake with powdered sugar or leave it plain. Slice with a sharp knife for clean slices.
Helpful tips
Here are my best tips for making a carrot cake roll, so you can make the perfect dessert that your friends and family will love!
- Be prepared: Read all instructions before making the recipe. This recipe is straightforward, but there are several important steps, so it’s a good idea to read them all before starting.
- Room Temperature Ingredients: For best results, start with room temperature butter, eggs, and cream cheese.
- Carrots: Peel and grate large carrots using a box grater or food processor. Do not use pre-shredded carrots, as they have less flavor and may be too dry.
- For display: For a prettier presentation, you may want to slice off a portion of each end of the cake so you can easily see the rolled up roll when serving.
- Prevent sticking: It is important to rub a kitchen towel with powdered sugar before using it to roll the cake up. This will prevent the cake from sticking.
- Wrap in plastic wrap: Don’t forget to wrap the cake in plastic wrap while chilling in the fridge. It prevents dryness.
- Clean pieces: Making sure your cake is nice and cool will help get nice clean slices. For super clean slices, be sure to use a very sharp knife and wipe it down between each slice.
Storing leftovers
You’ll be lucky if there’s any leftover of this wonderful treat! Here’s how to store it, so you can enjoy it again later.
- In the refrigerator: If you have a carrot cake roll left over, wrap it tightly in plastic wrap. Then, place in your fridge and it will keep for up to 3 days!
- In the freezer: Wrap tightly in plastic wrap and then in aluminum foil. It will keep for about a month. Write the date on it! Thaw at room temperature for one hour before serving. Then, slice and enjoy!
More cake roll recipes
Cake rolls look amazing and fun! Here are our other favorite cake roll recipes!
Desserts
Swiss roll cake
1 hour 45 minutes
Desserts
Yule log cake
2 hours 42 minutes
Desserts
Jelly roll cake
1 hour 15 minutes
Desserts
The best pumpkin roll in the world
40 minutes
Pin it now to find it later
stick
Cake
- Preheat the oven to 350 degrees Fahrenheit and line a jelly roll pan with parchment. Spray with pan spray and set aside.
- In a large bowl, use a hand mixer to beat the eggs for 2-3 minutes until light and frothy.
- Beat in brown sugar, granulated sugar and vanilla. Fold in the grated carrots.
- Whisk the flour, cinnamon, ginger, nutmeg, baking powder and salt in a medium bowl.
- Add the dry ingredients to the wet and fold by hand until no white streaks remain.
- Pour the batter into the prepared pan and bake for 10-15 minutes, until the cake is fully baked in the center and a toothpick comes out clean. While the cake is baking, place a clean kitchen towel and dust it with ¼-⅓ cup powdered sugar.
- Remove the cake from the oven and let cool for 5 minutes before inverting onto a kitchen towel. Using the short side, roll the cake tightly into the towel. Wrap the cake until it cools completely.
Cream cheese filling
- While the cake is cooling, prepare the cream cheese filling by beating the cream cheese and butter together in a large bowl until smooth.
- Add vanilla extract and powdered sugar and beat until smooth.
Assembly
- Unroll the cooled cake and spread the cream cheese filling evenly over it, leaving ½ inch of unfrosted cake over one of the short ends.
- Start at the short end without the frosted part and roll the cake tightly into the log. Wrap cake tightly in plastic wrap and chill for at least 4 hours before serving.
- When you’re ready to serve, you can dust the cooled cake with powdered sugar or leave it plain. Slice with a sharp knife for clean slices.
Calories: 322kilocaloriesCarbohydrates: 55gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 73mgSodium: 232mgPotassium: 204mgFiber: 1gSugar: 45gVitamin A: 5710IUVitamin C: 2mgCalcium: 59mgIron: 1mg
Nutritional information is calculated automatically, so it can only be used as an approximation.
[ad_2]