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Carrot Cake Roll Recipe

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★★★★★

4.9 from 56 reviews

This Carrot Cake Roll is a delightful twist on traditional carrot cake, featuring a moist, spiced cake rolled around a creamy, tangy cream cheese filling. Lightly dusted with powdered sugar, this elegant dessert is perfect for special occasions or anytime you crave a flavorful, visually stunning cake roll.

Ingredients

Scale

Carrot Cake Roll Ingredients:

  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 eggs
  • 1/2 cup cane sugar (or granulated white sugar)
  • 2 tablespoons avocado oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots (about 2–3 medium carrots)
  • 1/4 cup powdered sugar for rolling

Cream Cheese Filling Ingredients:

  • 1 cup powdered sugar, sifted
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Pan and Preheat Oven: Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving about an inch overhang on the two short sides for easy cake removal. Press the parchment on a slightly damp pan or mist with cooking spray for easier release.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, ground ginger, salt, ground nutmeg, and ground cloves until well combined.
  3. Mix Wet Ingredients and Carrots: In a large bowl, whisk eggs and sugar for 1 minute until thickened. Add the avocado oil, vanilla extract, and shredded carrots; whisk just until combined.
  4. Combine Batter: Gently fold the dry ingredient mixture into the wet mixture using a rubber spatula until just combined, careful not to overmix.
  5. Bake Cake: Spread the batter evenly into the prepared jelly-roll pan. Bake for 10 to 13 minutes or until the top springs back when lightly touched.
  6. Roll Cake While Warm: Remove from oven and carefully lift the cake out by the parchment paper onto a flat, heat-safe surface. Slowly roll the cake from the short end to the short end, rolling it completely as-is. Transfer the rolled cake to a wire rack and let cool to room temperature.
  7. Make Cream Cheese Filling: While the cake cools, whisk together cream cheese, sifted powdered sugar, softened butter, and vanilla extract until smooth. Adjust thickness by adding more powdered sugar (if too thin) or a little water (if too thick) to spreadable consistency.
  8. Unroll and Fill Cake: Once cooled to room temperature, gently unroll the cake and spread the cream cheese filling evenly over the surface, leaving a 3/4-inch border on all sides.
  9. Re-roll Cake: Carefully re-roll the cake without the parchment paper. Wrap tightly in plastic wrap and refrigerate for at least one hour to set.
  10. Serve: Remove from refrigerator, unwrap, and transfer to serving plate. Dust lightly with powdered sugar. Slice and serve. For neat presentation, slice off about 1/2-inch at both ends to reveal clean cream cheese swirls.
  11. Storage: Store any leftovers wrapped in plastic wrap in the refrigerator for up to 3 days.

Notes

  • If you want the cake ends to look neat and have pretty cream cheese swirls, slice off about 1/2-inch from both ends before serving.
  • The listed baking and prep time does not include the time needed for cooling the cake and chilling it in the refrigerator (about 1 hour minimum chilling).
  • This recipe is slightly adapted from the Fabulously Frugal and Pumpkin Roll recipes.

Keywords: carrot cake roll, carrot cake, cake roll, cream cheese filling, spiced cake, dessert roll, homemade cake, holiday dessert

Find it online: https://dinewithlily.com/carrot-cake-roll-recipe/