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 (170 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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Made this and it turned out terrible. I am so disappointed. Not sure what happened but there was not nearly enough cake. 😥
I’m sorry you had a hard time with this recipe. I use a half sheet pan (13×18″) and yes, the batter is thin. It should just barely fill the pan. I use an offset spatula to spread the batter evenly and to the edges. The cake will puff up when it bakes and is about 1/2-inch thick after it’s done baking.
This may be common knowledge to more experienced carrot cake bakers, but apparently the carrots in the cake can turn green?! I made two cakes using this recipe and when I pulled them out of the fridge the next day to slice and serve, unappetizing green blotches all the way through the cake. I did some research and apparently it’s still edible, just a chemical reaction as the carrots oxidize but is there a way to prevent this? I read something about using a glass bowl instead of metal like I used… It just doesn’t look as good as it tastes!
Oh no! That’s not appetizing at all. Did you happen to leave the peel on the carrots? I feel like I’ve only ever had that problem if I leave the peel on.
Are you supposed to leave the cream cheese cold when making the frosting? Does it make it hard to mix/spread? Worried about it pulling apart the cake.
If your fridge is set to the manufacturer’s recommendation (not colder) then the cream cheese should be just fine mixed cold. I have 4 or 5 different versions of it on my blog and I always mix it while cold. (But the butter does need to be soft/room temperature.) Cold cream cheese makes the frosting thicker instead of soft and stringy. This will help when you roll the cake up so the frosting doesn’t fall out the sides or squeeze out instead of rolling up nicely in the cake. If you are worried about it pulling on the cake, just leave the tip of your spatula in the frosting for as long as possible before having to lift up. And lift it at the edge of the cake, if possible. Hope this helps!
can I omit ginger,nutmeg and clove as I don’t like it..
If that’s what you prefer, then go for it. I would bump up the cinnamon to 1 teaspoon though to compensate for the missing spices.
Looks delicious! I will be making this for Easter this weekend. By the way, can these be made in advance? Set them in the freezer for a couple of days and pull them out the day of? This would save me so much time!
Absolutely! Just double wrap the cake roll in plastic wrap. I actually prefer to freeze my cake rolls in order to cut perfect slices. Use a hot chef’s knife to cut the cake roll (while still frozen) by running the knife under hot water first, wipe it dry with a towel, and then slice. Repeat for every slice. 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.
Hello! Is there a way to add Brown Sugar to the recipe and if so, how much? Thanks!
You can feel free to alter the recipe, but I can’t vouch if it will work or not. For this particular recipe, I wouldn’t recommend brown sugar as it will add to the weight and moisture content of the cake making it more dense.
I made this for my dad because he loves carrot cake. I am a very inexperienced baker and still turned out lovely, thanks to your hints on making perfect slices! It did tase a little rubbery, though. I probably should have baked it more, too.
Made this and it is a hit for my husband and I. Perfect size. Will definitely make again.
Wonderful! Thanks for sharing your experience Marilyn!
So the cake and frosting are delicious, but when I went to put the frosting on after 10 minutes, it all melted and made a huge mess trying to roll it back up quick! 😭 did I read something wrong? I’m guessing I should have waited until the cake cooled more, or chilled the frosting beforehand?
I’m so sorry you had a rough time Maddy! My timings are estimations. I will adjust the recipe to be more clear. I would wait until the cake is cool (or just slightly warm) to touch. Maybe next time unroll it and leave it unrolled for a few minutes to release any more warmth/steam before adding the frosting. I hope you try again!
This looks SO TASTY! What a fun recipe!
Thanks! We really enjoyed it. My favorite way to eat cake — in a roll.