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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I followed the recipe, but for some reason my filling was way too thin. I double checked and had amounts correct. I ended up putting in double the powdered sugar and it was still too thin. Tastes great, but it won’t be going to the church dinner, as I planned. I’d die of embarrassment. with filling running everywhere.
Did you try spreading it on the cake or did you just decide just by looking at it that it wouldn’t work out? I use this same frosting for my pumpkin and red velvet cake rolls as well and have never had issues of it not being enough. It will spread on thin, but will fill out as it is rolled up. Unfortunately, adding more powdered sugar to the cream cheese frosting will only make it stringy and soupy. I hope you decide to try it again, as-is.
Thanks again for posting recipes like this. We plan to cook more at home, because it’s just got too expensive now to eat out. Even simple cakes like this from KRoger’s has gotten outrageous. So, we appreciate a website like yours that shows us a simple recipe. I’m not a Chef (like you), but I can follow a step-by-step recipe to try and make these for my family at our house.
RE: inadequate recipe volume, let me make this invaluable suggestion tweak!
BEAT the eggs with a mixer… for like 3 min (seriously!) And keep beating as you add the sugar. It will double the volume and make the cake nice and fluffy!!
I also added minced pecans to the batter. YUM!!
Nice tip. Thanks for sharing.
I made this for the first time, only changes I made was omitting ginger due to personal preference and this was fantastic! Did not have anything happen that some previous reviewers have mentioned. Followed instructions exactly and it came out better than perfect! Highly recommend! Follow the steps & notes as directed and you will not be disappointed! Thank you so much for sharing!
I’m so glad to hear you had a successful experience. Thanks for taking the time to leave a comment!
I love making roll cakes. I make a Yule log at Christmas time. Just finished making this recipe and I agree with Allyson. Next time I will double the recipe. My pan was 12 x 17. The cake is very thin creating a skinny log and too delicate to roll. It is not like the picture. I will try it again but the flavor is good.
Thanks for the feedback. I’m updating the recipe card to specify using a jelly roll pan. The size is 10×15-inches and should help with the thickness of the cake.
Hello,
How long do you think that this could be kept in the freezer if wrapped properly?
I would say up to 2-3 months.
My husband loves carrot cake. This would be a great dessert for Easter.
Followed the recipe exactly and this couldn’t have turned out any yummier!! The whole family loved it. I was so nervous as I was making this – it just seemed like “how is this going to end well?” And it was 5/5! Thank you!!
Yay! Glad it was a success!!! Thank for sharing.
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
I made this for our Easter dinner and it was a hit with the family!! When I made the icing it was looking a little lumpy but it turned out great! It definitely hit the spot! Thanks so much!
Does not make nearly enough batter to fill a jelly roll pan. I had to double the amount. Also, if you plan to roll with the parchment be sure to leave excess hanging over one end before filling with batter.
I’m glad you were able to make it work by doubling the recipe. Hopefully it rolled up ok being that thick. I use a half sheet pan (13×18″) and yes, the batter is thin. I use an offset spatula to spread the batter to fill the pan. The cake puffs up when it bakes and is about 1/2 inch thick after it’s done baking.