Why You’ll Love This Recipe
- Perfectly Moist – Grated carrots keep the cake soft and tender.
- Beautiful Presentation – The rolled shape creates an impressive swirl of cake and frosting.
- Great for Any Occasion – Ideal for holidays, birthdays, or afternoon tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ⅔ cup finely grated carrots
- ¼ cup chopped walnuts or pecans (optional)
- Powdered sugar (for dusting)
For the Cream Cheese Filling
- 8 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
1. Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs, vanilla extract, and sugar until light and fluffy.
- Gently fold in the grated carrots and nuts (if using).
- Gradually mix in the dry ingredients until well combined.
2. Bake the Cake
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes, or until the cake springs back when touched.
3. Roll the Cake
- Lay a clean kitchen towel on the counter and dust it with powdered sugar.
- Carefully turn the warm cake onto the towel and peel off the parchment paper.
- Roll the cake from the short end, using the towel to guide it.
- Let it cool completely while rolled up.
4. Prepare the Filling
- Beat the cream cheese and butter until smooth.
- Add the powdered sugar and vanilla extract and mix until fluffy.
5. Assemble the Cake Roll
- Unroll the cooled cake and spread the cream cheese filling evenly.
- Roll the cake back up without the towel.
- Dust with powdered sugar before serving.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 32 minutes
Variations
- Nut-Free – Skip the nuts for a smooth-textured cake.
- Extra Spice – Add a pinch of ginger or cloves for a stronger spice flavor.
- Coconut Twist – Mix ½ cup shredded coconut into the filling.
- Maple Flavor – Use maple syrup instead of vanilla in the frosting.
Storage/Reheating
- Storage: Keep refrigerated in an airtight container for 3 days.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
FAQs
Can I make this cake ahead of time?
Yes! It tastes even better the next day after chilling in the fridge.
How do I prevent cracking when rolling the cake?
Roll the cake while it’s warm and let it cool completely before unrolling.
Can I use pre-shredded carrots?
Freshly grated carrots work best for a moist texture.
Can I make this gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour.
How do I make the filling less sweet?
Reduce the powdered sugar and add a tablespoon of Greek yogurt for tanginess.
Conclusion
This Carrot Cake Roll is a beautifully swirled dessert that’s moist, flavorful, and filled with creamy frosting. Perfect for any occasion, it’s an elegant twist on a classic favorite. Try this recipe and impress your guests with a delicious homemade treat!
Print
Carrot Cake Roll
- Total Time: 1 hour 32 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
This Carrot Cake Roll is a beautifully swirled dessert that combines the warm spices of classic carrot cake with a rich cream cheese filling. Moist, flavorful, and elegantly rolled, this cake is perfect for holidays, birthdays, or any special occasion.
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup granulated sugar
- ⅔ cup finely grated carrots
- ¼ cup chopped walnuts or pecans (optional)
- Powdered sugar (for dusting)
For the Cream Cheese Filling:
- 8 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
-
Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs, vanilla extract, and sugar until light and fluffy.
- Gently fold in the grated carrots and nuts (if using).
- Gradually mix in the dry ingredients until well combined.
-
Bake the Cake:
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes, or until the cake springs back when touched.
-
Roll the Cake:
- Lay a clean kitchen towel on the counter and dust it with powdered sugar.
- Carefully turn the warm cake onto the towel and peel off the parchment paper.
- Roll the cake from the short end, using the towel to guide it.
- Let it cool completely while rolled up.
-
Prepare the Filling:
- Beat the cream cheese and butter until smooth.
- Add the powdered sugar and vanilla extract, mixing until fluffy.
-
Assemble the Cake Roll:
- Unroll the cooled cake and spread the cream cheese filling evenly.
- Roll the cake back up without the towel.
- Dust with powdered sugar before serving.
Notes
- Nut-Free: Skip the nuts for a smooth-textured cake.
- Extra Spice: Add a pinch of ginger or cloves for a stronger spice flavor.
- Coconut Twist: Mix ½ cup shredded coconut into the filling.
- Maple Flavor: Use maple syrup instead of vanilla in the frosting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
