Imagine the warm spices of classic carrot cake transformed into a stunning spiral of velvety cream cheese filling. This Carrot Cake Roll brings together everything you love about traditional carrot cake but in an elegant, showstopping presentation! The sweet earthy flavors of fresh carrots paired with aromatic cinnamon create a perfect harmony that will have everyone asking for seconds. Trust me, this recipe is a game changer!
Why Everyone Will Love This Carrot Cake Roll
- Impressive Yet Approachable – Looks complicated but follows simple techniques anyone can master
- Perfect Balance of Flavors – Earthy sweetness of carrots, warm spices, and tangy cream cheese create a dessert that’s not too sweet
- Make-Ahead Friendly – Benefits from chilling time, making it perfect for entertaining
- Versatile Crowd-Pleaser – Appeals to carrot cake lovers while winning over those who normally pass on traditional carrot cake
Contents
Table of Contents
Essential Ingredients for Carrot Cake Roll
For the Carrot Cake:
- All-purpose flour (provides structure while keeping the cake light enough to roll)
- Baking powder and baking soda (leavening agents)
- Salt (enhances flavors)
- Ground cinnamon, nutmeg, and ginger (signature warm spice blend)
- Eggs (provide structure and help prevent cracking)
- Granulated sugar (sweetens and creates tender crumb)
- Vanilla extract (adds depth)
- Freshly grated carrots (provides moisture and natural sweetness)
- Vegetable oil (keeps the cake moist)
For the Cream Cheese Filling:
- Cream cheese (provides tangy richness)
- Powdered sugar (sweetens without grittiness)
- Butter (adds richness and stabilizes)
- Vanilla extract (enhances flavor)
How to Make Carrot Cake Roll
Step 1: Prepare Your Work Area
Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper, leaving overhang on the long sides. Spray with nonstick cooking spray. Dust a clean kitchen towel generously with powdered sugar for rolling later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
Step 3: Beat the Eggs and Sugar
In a large bowl, beat eggs and sugar with an electric mixer on medium-high speed for about 1 minute until thick and pale yellow. The mixture should fall in ribbons when lifted.
Step 4: Incorporate Remaining Ingredients
Add vanilla and oil to the egg mixture, beating until just combined. Gently fold in the dry ingredients, being careful not to overmix. Fold in the freshly grated carrots until evenly distributed.
Step 5: Bake the Cake
Pour the batter into your prepared pan, spreading evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched. Don’t overbake!
Step 6: Roll While Warm
As soon as you remove the cake from the oven, run a knife around the edges. Immediately invert onto your powdered sugar-coated towel. Peel off the parchment paper. Starting from the short end, use the towel to roll the cake (with the towel inside). Let cool completely on a wire rack.
Step 7: Prepare the Filling
Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, beating until creamy. If you’re looking for other cream cheese dessert ideas, check out this delicious Lime Mousse Cheesecake Recipe for another showstopping treat!
Step 8: Fill and Roll
Once cooled, carefully unroll the cake. Spread cream cheese filling evenly, leaving a ½-inch border. Using the towel as an aid, re-roll the cake (without the towel). Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
Modifications You Can Try
Nutty Addition: Fold in ½ cup chopped walnuts or pecans for crunch.
Fruity Twist: Add ¼ cup drained crushed pineapple for extra moisture.
Coconut Lover’s Version: Mix ½ cup shredded coconut into the batter.
Pro Tips for Making the Carrot Cake Roll
- Grate the carrots yourself using the fine side of a box grater pre-shredded carrots are too dry.
- Don’t skimp on the powdered sugar on your towel to prevent sticking.
- Roll immediately after baking to prevent cracking.
- Use room temperature cream cheese for the smoothest filling.
How to Serve Carrot Cake Roll
Serve chilled, dusted with powdered sugar just before serving. Cut 1-inch slices using a sharp knife. For something extra special, pair with a small dollop of whipped cream and a sprinkle of cinnamon.
If you’re a fan of cream cheese desserts, you might also enjoy this Strawberry Cheesecake Ice Cream recipe as an alternative sweet treat for warmer weather!
Make Ahead and Storage
Storing Leftovers
Refrigerate wrapped tightly in plastic wrap for up to 5 days.
Freezing
Wrap the filled cake roll tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months.
Reheating
No need to reheat serve chilled! If frozen, thaw overnight in the refrigerator.
FAQs About Carrot Cake Roll
Why did my cake crack when I tried to roll it?
Cracking typically happens if the cake was overbaked, cooled too much before rolling, or rolled too tightly. Roll while hot from the oven and don’t force a tight curl.
Can I make this Carrot Cake Roll gluten-free?
Yes! Substitute with a 1-to-1 gluten-free baking flour blend. Adding ¼ teaspoon of xanthan gum helps provide structure if your blend doesn’t include it.
How finely should I grate the carrots?
Use the fine side of your box grater. The carrots should be almost shredded rather than chunky for the best texture and to prevent cracking.
Can I make this recipe ahead for a party?
Absolutely! This dessert is perfect for make-ahead entertaining. Prepare up to 2 days in advance and keep refrigerated. The flavors actually improve with a day of chilling.
The Perfect Carrot Cake Experience, Reimagined
This Carrot Cake Roll transforms the beloved classic into an elegant dessert perfect for any occasion. The beautiful spiral creates a perfect balance of flavors and textures in every bite. Whether you’re a longtime carrot cake enthusiast or new to this timeless combination, this recipe offers a fresh take that’s sure to become a favorite in your dessert repertoire!
Carrot Cake Roll
Equipment
- Jelly Roll Pan
Ingredients
Carrot Cake Batter
- 3/4 cup all-purpose flour sifted
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3 eggs room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2/3 cup grated carrots finely grated
Cream Cheese Filling
- 8 oz cream cheese softened
- 1 cup powdered sugar sifted
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, beat eggs, sugar, and vanilla until light and fluffy.
- Fold in dry ingredients and grated carrots gently.
- Spread batter evenly in prepared pan and bake for 12-15 minutes.
- Remove from oven and immediately roll the cake in a clean kitchen towel. Let cool.
- For the filling, beat cream cheese and powdered sugar until smooth.
- Unroll cake, spread filling evenly, then re-roll. Chill before serving.