If you’re anything like me, you’ve probably found yourself craving something sweet but also a bit special for family gatherings or just a weekend treat. Well, this carrot cake roll with cream cheese frosting has become a family favorite in our home. It’s the perfect balance of comforting flavors and just the right amount of effort to make it feel like you’re doing something a bit fancy, but without spending all day in the kitchen.
Every time I make this, it brings back memories of when I first started baking for my family. There’s something about the warmth of cinnamon, ginger, and nutmeg filling the house that feels like a big hug, and my kids always seem to gather around the kitchen, waiting for a taste. Plus, the cream cheese frosting? Let’s just say it doesn’t last long in our fridge!
What I love most about this carrot cake roll is how easy it is to customize. You can tweak the spices, make the frosting a bit sweeter or tangier, and it still turns out amazing every time. I’ve taken this to potlucks, holiday dinners, and it never fails to impress. Whether you’re a seasoned baker or someone who’s just trying to make a treat your family will love, this recipe is a winner.
Making Carrot Cake Roll with Cream Cheese Frosting
Ingredients:
- 1 ½ cups finely grated carrots
- ⅔ cup granulated sugar
- ¾ cup cake flour
- 2 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs, room temperature
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- Extra powdered sugar for dusting (optional)
Directions:
Preheat your oven to 350°F. Prepare a 10×15-inch jelly roll pan by lining it with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, whisk together the cake flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set this dry mixture aside for now.
In a larger bowl, beat the eggs, granulated sugar, vegetable oil, and vanilla extract together until the mixture becomes thick and light in color. This should take around 3 to 4 minutes if using an electric mixer.
Slowly add the dry ingredients to the egg mixture, folding it in gently until just combined. Be careful not to overmix. Then, stir in the grated carrots until evenly distributed.
Pour the batter into your prepared pan, spreading it out evenly to ensure a consistent thickness. Bake for 16-18 minutes, or until a toothpick comes out clean from the center of the cake.
While the cake is baking, prepare a clean dish towel by laying it flat and sprinkling it with powdered sugar. This will help prevent sticking later.
Once the cake is done, immediately flip it onto the prepared towel and carefully peel away the parchment paper. While the cake is still warm, gently roll it up with the towel and set it aside to cool completely, which should take about 1 ½ hours.
For the cream cheese frosting, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
After the cake has cooled, carefully unroll it and spread the cream cheese frosting evenly over the surface, leaving about an inch uncovered at one end to prevent overflow. Gently re-roll the cake (without the towel this time).
Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set. When ready to serve, dust with powdered sugar, slice, and enjoy!
Storing Suggestion:
Store any leftover carrot cake roll in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, wrap the cake tightly in plastic wrap and then foil. It will keep for up to 3 months in the freezer. Let it thaw in the fridge before serving.
Cooking Tips:
Make sure your eggs are at room temperature to help the batter mix more smoothly. Also, don’t skip the step of rolling the cake while it’s still warm—it helps prevent cracks when you roll it again with the filling. Feel free to adjust the spice levels to suit your taste, adding more or less ginger or cinnamon.
Serving Suggestions:
For an extra special touch, serve the carrot cake roll with a dollop of whipped cream or a drizzle of caramel sauce. Fresh berries or even a light dusting of extra cinnamon on top can complement the flavors nicely. It pairs well with a cup of coffee or tea for an afternoon treat.
Ingredient Substitutions:
If you don’t have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons per cup of flour and replacing it with cornstarch. If you prefer, you can use light cream cheese for a lighter version of the frosting, though the texture may be slightly different.
Seasonal Variations:
In the spring and summer, try adding some crushed pineapple or shredded coconut to the batter for a tropical twist. In the fall, you can swap out the carrots for grated apples or pears, which add a lovely seasonal flavor and moisture to the cake.
Allergen Information:
This recipe contains common allergens like dairy (butter, cream cheese), eggs, and gluten (cake flour). For a dairy-free version, you can use dairy-free butter and cream cheese. If you need a gluten-free option, substitute the cake flour with a 1:1 gluten-free flour blend.
FAQ:
Can I make this recipe ahead of time?
Yes, you can make the carrot cake roll a day in advance. Store it in the fridge, tightly wrapped in plastic wrap, until you’re ready to serve it. Just give it a quick dusting of powdered sugar before slicing.
How do I prevent the cake from cracking?
Rolling the cake while it’s still warm is key to preventing cracks. This helps shape the cake without breaking. Also, don’t overbake the cake, as this can make it more prone to cracking when rolled.
Can I freeze the carrot cake roll?
Yes! You can freeze the carrot cake roll by wrapping it tightly in plastic wrap and then covering it with foil. It will last up to 3 months in the freezer. Thaw it in the fridge before serving.
What’s the best way to shred the carrots?
It’s best to use the fine side of a box grater or a food processor to shred the carrots. Finely grated carrots help the cake maintain a smooth texture, while larger pieces might make the cake more dense.
Can I use regular flour instead of cake flour?
If you don’t have cake flour, you can make a quick substitute by removing 2 tablespoons of all-purpose flour and replacing it with cornstarch per cup of flour. This will give you a similar texture.
How do I store leftovers?
Leftovers should be stored in an airtight container in the fridge for up to 3 days. You can also freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe container.
Carrot Cake Roll with Cream Cheese Frosting
Ingredients
- 1 1/2 cups finely grated carrots
- 2/3 cup sugar (granulated)
- 3/4 cup cake flour
- 2 tablespoons softened butter (unsalted)
- 4 ounces softened cream cheese
- 1 teaspoon vanilla essence
- 1/2 cup softened butter (unsalted)
- 3 cups powdered sugar
- 1 teaspoon cinnamon (ground)
- 1/4 teaspoon cloves (ground)
- 1 teaspoon ginger (ground)
- 1/4 teaspoon nutmeg (ground)
- 3 large eggs (room temperature)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- Extra powdered sugar for dusting optional
Instructions
- Preheat your oven to 350°F. Line a 10x15-inch jelly roll pan with parchment, ensuring some overhang on all sides.
- In a medium bowl, sift together the cake flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a large bowl, whisk the eggs, sugar, vegetable oil, and vanilla extract until thick and frothy—about 4 minutes using an electric mixer.
- Gently fold the dry mix into the egg mixture until just combined. Stir in the shredded carrots until well incorporated.
- Pour the batter evenly into the prepared pan, spreading it to reach the edges. Bake for about 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Lay a clean dish towel on your counter and sprinkle it generously with powdered sugar.
- Once the cake is baked, immediately invert it onto the prepared towel and carefully peel off the parchment. While hot, roll the cake up with the towel and allow it to cool to room temperature for roughly 1 ½ hours.
- For the frosting, beat the softened cream cheese and butter in a large bowl until creamy, about 5-6 minutes. Gradually add the powdered sugar and vanilla, mixing until smooth and fluffy.
- When the cake is cool, unroll it gently. Spread the frosting evenly, leaving about an inch at one end. Re-roll the cake without the towel.
- Wrap the cake in plastic wrap tightly and chill for 1 hour. Before serving, dust the cake with powdered sugar. Slice and enjoy!
