Delicious cream cheese frosting rolled in a light carrot cake makes this Carrot Cake Roll the ultimate dessert.
Nothing screams Spring or Easter like a great carrot cake. But who has time to decorate a cake? With this super simple and incredibly delicious Carrot Cake Roll recipe, you can have all of the flavors you know and love with very little effort!
What Is A Carrot Cake Roll?
Unless you’ve been living under a rock, you’ve probably tried or at least heard of a pumpkin roll. You know, one of those amazing cake rolls filled with perfectly sweetened cream cheese that just beg for you to take another bite? Well, Carrot Cake Rolls are just like pumpkin rolls, but made with carrots to change things up for a great spin on a spring favorite.
Ingredients Needed To Make A Carrot Cake Roll
For The Carrot Cake
All Purpose Flour– For the body of your carrot cake.
Baking Powder– Makes for a light and fluffy roll.
Spices– Cinnamon, Ginger, Nutmeg, and Cloves to give that incredible Carrot Cake flavor you know and love.
Eggs– Eggs act as a binder for the cake.
Granulated Sugar– To bring out the sweetness in the carrots.
Vanilla Extract– Adds a little boost of flavor.
Carrots– You can’t have a carrot cake roll without carrots!
Confectioner’s Sugar– For sprinkling over the finished roll and adding a beautiful finishing touch.
For The Filling
Cream Cheese– Is used as the bulk of the filling and makes it wonderfully creamy.
Butter– A mixture of sweet and salty makes for a perfect balance.
Confectioner’s Sugar– Adds the perfect amount of sweetness to the filling.
Vanilla Extract– Adds a little sweetness without being overpowering.
HOW TO MAKE A CARROT CAKE ROLL
Mix all of the ingredients for the carrot cake and spread them evenly on the parchment paper you use to line your favorite jelly roll pan or baking sheet.
Bake for 10-13 minutes in an oven preheated to 350F.
You should be able to insert a toothpick in the center of the carrot cake and have it come out clean. That’s when you know it’s done baking.
Before pulling your carrot cake out of the oven, cover a clean dish towel with confectioner’s sugar on a flat surface.
When your cake is finished baking, carefully flip your baking sheet upside down onto the dish towel and remove the parchment paper.
While the carrot cake is still warm, roll it tightly inside of the dishtowel to make a tight spiral and allow it to cool.
How To Make Carrot Cake Roll Filling
While your cake is cooling, begin preparing the perfectly sweet cream cheese filling.
To do this, simply mix together your softened cream cheese, room temperature butter, confectioner’s sugar, and vanilla.
Once the carrot cake has cooled, use a silicone spatula to spread the cream cheese filling evenly on top.
You will notice that the carrot cake tries to keep the shape it was in when it was rolled in the kitchen towel. This is exactly what you want. It will make it easier to reroll without cracking once you spread the filling.
Carefully reroll the carrot cake topped with the cream cheese filling into a tight spiral. Make sure you don’t roll too tight! This will cause the filling to push out of the ends, making for an uneven Carrot Cake Roll.
Once it’s rolled you should have something that looks very similar to this yummy-looking Carrot Cake Roll.
It will take all of your self-control not to eat it, but trust me! Don’t do it! You’ll want to let this roll chill for 30 minutes to an hour before you slice into it. Overnight is best to let the filling set completely.
Once your Carrot Cake Roll has chilled long enough, sprinkle the top with confectioner’s sugar and use a sharp knife to cut your roll into slice 1″ slices.
You’ll want to discard the first inch or so from each end for the perfect looking Carrot Cake Roll slices. If you want to test your work (a great cook always does, right?) you can use these as the perfect excuse to grab a bite or two before you share.
Tips And Tricks To A Perfect Rolled Cake
Making this Carrott Cake Roll is incredibly easy, but you can make it even more of a breeze by following a few of my simple tips and tricks! Here are a few things that I do to make sure it turns out perfect every time:
Avoid overbaking your sheet cake. An overly dry cake is hard to roll and prone to cracking.
Let the cake cool completely before spreading the filling. A warm cake will make for a thin filling. You want your filling to be thick and luscious.
Roll your cake while it is still warm in your clean dish towel so it can cool in the rolled pattern to further prevent cracking.
Roll it tight. You’re looking for the perfect swirl (as you can see below). If you roll too loosely, the sweet cream cheese filling will not be distributed through your cake for the perfect bite.
Your butter for the carrot cake roll filling should be at room temperature. If it is too cold or too warm, it will be clumpy and will make the filling hard to spread evenly.
How Bad Is Carrot Cake For You?
Just like with any other dessert, I can say that Carrot Cake might not be something you should reach for every day as it is high in sugar. But if you’re using this as a treat for a special occasion, go ahead and grab a bite (or two).
What Flavor Goes With Carrot Cake?
I’ve tried this recipe with a variety of add-ins, but I find it’s best when made as a basic Carrot Cake Roll. If you’re feeling creating and want to customize your roll, here are a few flavors that may pair well:
How Long Does A Carrot Cake Roll Stay Good For?
I wish I could give you a more accurate answer, but this is so delicious it never lasts long enough in my kitchen to find out! But if I had to give an educated guess, I would say that a Carrot Cake Roll will last 3 days before the filling starts to separate.
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Carrot Cake Roll
- 3/4 Cup All-purpose flour
- 1 tsp Baking powder
- 1 Tbsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/2 tsp Ground nutmeg
- 1/4 tsp Cloves
- 3 Eggs
- 2/3 Cup Granulated sugar
- 1 tsp Vanilla extract
- 1 Cup Grated carrots
- Confectioner's Sugar for dusting
- 8 Oz Cream cheese softened
- 1/2 Cup Butter softened
- 3 Cups Confectioner's sugar
- 1 tsp Vanilla extract
- Preheat your oven to 350 degrees F. and prepare a jelly roll pan or baking sheet with at least 1 inch sides with parchment paper and spray generously with non-stick spray and set aside.
- In a medium mixing bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and cloves and whisk until combined.
- In the bowl of a stand mixer equipped with a whisk attachment, or using an electric hand mixer, beat the eggs and sugar until light and fluffy. Add vanilla and mix well.
- Add the dry ingredients into the wet and mix until there are no dry spots and everything is well combined. Scrape the sides and bottom of the bowl and mix for an additional 30 seconds.
- Pour the batter into the prepared pan and level. Bake for 10-13 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Before the cake is finished baking, lay out a clean kitchen towel and generously sprinkle with powdered sugar.
- Working with the cake still warm, flip the cake upside down onto the towel and remove the parchment paper. Carefully roll the cake in the towel as tightly as you can and place in the refrigerator until cooled completely.
- Add the cream cheese and butter into the bowl of a stand mixer equipped with a paddle attachment and cream on high speed until fluffy and there are no lumps.
- Add vanilla and mix until combined
- Add the confectioners sugar one cup at a time and fully incorporate after each addition. Once all of the sugar in incorporated, mix on high speed for about 1 minute.
- Remove the cake roll from the refrigerator and carefully unroll. Smooth the frosting all over the cake leaving about 1 inch of space from the sides.
- Carefully roll the cake up as tightly as possible. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the cream cheese to set. Keep in the refrigerator until you are ready to serve.
- Store in an air tight container or covered well in plastic wrap in the refrigerator for up to 3 days.