Carrot cake is a timeless classic, but have you ever tried it in a roll form? If not, you’re in for a treat! This Carrot Cake Roll takes everything you love about a traditional carrot cake—the warm spices, moist texture, and creamy frosting—and transforms it into a visually stunning and irresistibly delicious dessert. Imagine biting into a delicate, soft sponge cake infused with cinnamon, nutmeg, and shredded carrots, all wrapped around a rich, velvety cream cheese filling. It’s a dessert that looks fancy but is surprisingly simple to make.
Whether you’re baking for a holiday gathering, a casual weekend treat, or just looking to impress your guests, this cake roll is a perfect choice. Unlike a layered cake that requires frosting and decorating, this roll is naturally beautiful with its delicate swirl of cake and frosting. Plus, it slices neatly, making it ideal for serving at parties. If you love the flavors of carrot cake but want a new way to enjoy it, this Carrot Cake Roll is about to become your new favorite dessert!
Why You’ll Love This Carrot Cake Roll
- Moist and flavorful: The cake is incredibly soft, thanks to the shredded carrots, oil, and warm spices that give it the perfect balance of sweetness and spice.
- A unique twist on classic carrot cake: While carrot cake is already amazing, rolling it up with a luscious cream cheese filling adds a whole new level of texture and elegance.
- Perfectly balanced sweetness: The slight tanginess of the cream cheese filling pairs beautifully with the sweet and spiced cake, creating a harmonious flavor.
- Impressive yet easy: Despite looking like a bakery-worthy dessert, this roll is surprisingly easy to make with a few simple steps.
- Great for special occasions: Whether it’s Easter, Thanksgiving, or a birthday, this cake roll makes a wonderful dessert centerpiece.
- Mess-free serving: Unlike traditional layer cakes that can be tricky to slice neatly, this roll holds its shape perfectly, making it easy to serve and enjoy.
- Customizable: You can add chopped nuts, raisins, or even a touch of orange zest to enhance the flavor further.
Preparation Time and Yield
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 8–10 servings
Nutritional Information (Per Serving)
- Calories: 290
- Carbohydrates: 36g
- Protein: 4g
- Fat: 14g
- Fiber: 1g
- Sugar: 24g
Ingredients for Carrot Cake Roll
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 cups finely shredded carrots (about 3 medium carrots)
- Powdered sugar (for dusting)
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions for Carrot Cake Roll
Step 1: Prepare the Baking Sheet
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. This will help you easily roll the cake later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3: Beat the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar together using a hand or stand mixer on high speed until the mixture is pale and thick, about 3 minutes. This step helps create a light and airy cake.
Step 4: Add the Wet Ingredients
Mix in the vanilla extract and vegetable oil until fully combined. Then, gently fold in the shredded carrots using a spatula.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
Step 6: Bake the Cake
Pour the batter into the prepared jelly roll pan and spread it evenly using an offset spatula. Bake for 10–12 minutes, or until the cake is set and springs back when lightly touched.
Step 7: Roll the Cake While Warm
Once the cake is baked, immediately remove it from the oven and place a clean kitchen towel on a flat surface. Dust the towel with powdered sugar to prevent sticking. Carefully invert the warm cake onto the towel, then gently peel off the parchment paper.
Step 8: Roll and Cool
Starting from the short end, carefully roll the cake with the towel into a tight log. This step prevents cracks later. Let the rolled cake cool completely at room temperature for about 1 hour.
Step 9: Make the Cream Cheese Filling
While the cake cools, prepare the filling. In a mixing bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, then continue mixing until light and fluffy.
Step 10: Unroll and Fill
Once the cake is completely cool, gently unroll it. Spread an even layer of the cream cheese filling over the cake, leaving a small border around the edges.
Step 11: Roll It Back Up
Carefully re-roll the cake without the towel, this time with the filling inside. Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to help it set.
Step 12: Serve and Enjoy
Before serving, dust the cake roll with powdered sugar for a decorative touch. Slice into even portions and enjoy your homemade Carrot Cake Roll!
Ingredient Background
Carrot cake has been a beloved dessert for centuries, but did you know that its origins date back to medieval times? During that era, sweeteners like sugar were expensive and scarce, so people turned to naturally sweet ingredients such as carrots. The result was a moist, spiced cake that became a favorite across Europe.
The key ingredient, carrots, not only adds natural sweetness but also provides a soft texture and moisture to the cake. Carrots are packed with beta-carotene, which converts into vitamin A, promoting good vision and skin health. Unlike some cakes that dry out easily, the grated carrots lock in moisture, making this roll irresistibly soft.
Another essential ingredient is cinnamon and nutmeg, which bring warmth and depth of flavor. These spices complement the natural sweetness of the carrots and create that classic carrot cake taste. Cinnamon is known for its anti-inflammatory properties and ability to regulate blood sugar levels, while nutmeg adds a slightly nutty, aromatic note.
Finally, the cream cheese filling is what makes this roll so decadent. Made from cream cheese, butter, powdered sugar, and vanilla, it has a rich, slightly tangy flavor that balances out the sweetness of the cake. Cream cheese is also a good source of calcium, supporting bone health. When combined with the spiced cake, it creates a dreamy flavor pairing that’s impossible to resist.
Technique Tips for Carrot Cake Roll
Achieving the perfect cake roll requires a few essential techniques. First, beating the eggs and sugar properly is crucial for a light and fluffy cake. When eggs are beaten at high speed, they incorporate air, which helps create a spongy texture. Skipping this step or not beating long enough can result in a dense cake.
The next key technique is rolling the cake while it’s still warm. This step might seem intimidating, but it’s what prevents cracking. As soon as the cake comes out of the oven, it needs to be inverted onto a sugared kitchen towel and rolled up. If the cake cools before rolling, it will become stiff and prone to breaking. The warmth keeps it pliable, allowing it to hold its shape later.
Finally, chilling the cake roll before slicing is essential for clean, professional-looking slices. Refrigerating for at least 30 minutes allows the cream cheese filling to firm up, making it easier to cut through. Using a sharp knife and wiping it clean between cuts ensures each slice looks picture-perfect.
Alternative Presentation Ideas
While the classic Carrot Cake Roll is stunning on its own, there are plenty of ways to elevate its presentation. One way to enhance its elegance is by drizzling melted white chocolate over the top. The contrast of the white chocolate against the light brown cake creates a visually appealing dessert. You can also sprinkle finely chopped pecans or walnuts on top for added texture.
For a more festive look, consider adding fresh fruit as decoration. Thinly sliced strawberries or raspberries arranged on top add a burst of color and a hint of tartness that complements the sweet cake. A light dusting of cinnamon or nutmeg over the powdered sugar can also enhance the visual appeal while reinforcing the warm flavors of the cake.
If serving at a special event, you can slice the cake roll into mini portions and arrange them on a dessert platter with dollops of whipped cream. This makes it easy for guests to grab a bite-sized piece without the need for plates or utensils. You can even place a small edible flower on each slice for an extra fancy touch.
Freezing and Storing Carrot Cake Roll
If you want to make this dessert ahead of time, proper storage is key to maintaining its freshness. Refrigeration is the best short-term storage method, as the cream cheese filling needs to stay chilled. Wrap the cake roll tightly in plastic wrap and store it in the fridge for up to 4 days. When ready to serve, let it sit at room temperature for about 10 minutes for the best texture.
For longer storage, freezing is an excellent option. To freeze the entire roll, wrap it tightly in plastic wrap and then a layer of aluminum foil to prevent freezer burn. It can be stored for up to 3 months. When you’re ready to enjoy it, thaw the roll overnight in the refrigerator before slicing.
If you prefer to freeze individual slices, arrange them on a baking sheet lined with parchment paper and freeze them for about an hour until firm. Then, transfer the slices to a freezer-safe container or bag. This allows you to grab a single slice whenever you’re craving a sweet treat without defrosting the entire roll.
Healthier Twist Ideas
Want to make this Carrot Cake Roll a bit healthier? There are several ingredient swaps that can reduce calories and increase nutritional value.
Instead of using all-purpose flour, try whole wheat flour or almond flour. Whole wheat flour adds fiber and nutrients, while almond flour gives a slightly nutty flavor and keeps the cake gluten-free for those with dietary restrictions.
To cut back on sugar, you can replace some of the granulated sugar with honey or maple syrup. These natural sweeteners provide a subtle caramel-like flavor while reducing refined sugar content. Additionally, using unsweetened applesauce in place of some of the oil can add moisture while cutting down on fat.
For a healthier filling, swap regular cream cheese for Greek yogurt cream cheese or a mixture of Greek yogurt and cream cheese. Greek yogurt boosts protein content while keeping the filling just as creamy and delicious.
Serving Suggestions for Events
This Carrot Cake Roll is perfect for a variety of occasions. For an Easter brunch, serve it alongside fresh fruit and a cup of spiced chai tea. The warm spices in the cake pair beautifully with the fragrant tea, creating a cozy and delightful experience.
At a holiday dinner party, this roll makes a fantastic dessert centerpiece. Serve it on a cake stand with a drizzle of caramel sauce for an extra indulgent touch. You can also pair it with a scoop of vanilla bean ice cream for an even richer treat.
For a birthday celebration, consider decorating the cake roll with piped cream cheese frosting and colorful sprinkles. Cutting it into slices and serving it alongside other mini desserts, like macarons or cupcakes, creates an elegant dessert spread that guests will love.
Frequently Asked Questions (FAQs)
-
Can I use pre-shredded carrots?
- Freshly grated carrots are best because they have more moisture. Pre-shredded store-bought carrots tend to be too dry.
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What if my cake cracks while rolling?
- If cracks appear, don’t worry! The cream cheese filling can help hold it together, and a dusting of powdered sugar can conceal imperfections.
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Can I make this recipe gluten-free?
- Yes, substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
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Is it possible to make this dairy-free?
- Yes, use dairy-free cream cheese and butter alternatives for the filling.
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Why is my cake too dense?
- Overmixing the batter or not beating the eggs and sugar long enough can lead to a dense cake.
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Can I add nuts to the batter?
- Absolutely! Chopped walnuts or pecans add a nice crunch.
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How do I prevent my roll from sticking to the towel?
- Generously dust the towel with powdered sugar before rolling the warm cake.
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Can I use a different filling?
- Yes, mascarpone or a whipped cream filling would also be delicious.
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Do I need to refrigerate leftovers?
- Yes, because of the cream cheese filling, store leftovers in the fridge.
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Can I add raisins to the batter?
- Yes! Soak them in warm water first to keep them plump and soft.
Conclusion
This Carrot Cake Roll is a show-stopping dessert that combines classic flavors with a beautiful presentation. Whether you’re serving it for a holiday, a special event, or just because, it’s guaranteed to impress. With its moist, spiced cake and creamy filling, every bite is a perfect balance of sweetness and warmth. Plus, it’s easy to store, customizable, and surprisingly simple to make. Try it today and enjoy a delightful twist on a beloved classic!
Print
Carrot Cake Roll
- Total Time: 1 hour 40 minutes
- Yield: 8–10 servings 1x
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 cups finely shredded carrots (about 3 medium carrots)
- Powdered sugar (for dusting)
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. This will help you easily roll the cake later.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar together using a hand or stand mixer on high speed until the mixture is pale and thick, about 3 minutes. This step helps create a light and airy cake.
Mix in the vanilla extract and vegetable oil until fully combined. Then, gently fold in the shredded carrots using a spatula.
Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
Pour the batter into the prepared jelly roll pan and spread it evenly using an offset spatula. Bake for 10–12 minutes, or until the cake is set and springs back when lightly touched.
Once the cake is baked, immediately remove it from the oven and place a clean kitchen towel on a flat surface. Dust the towel with powdered sugar to prevent sticking. Carefully invert the warm cake onto the towel, then gently peel off the parchment paper.
Starting from the short end, carefully roll the cake with the towel into a tight log. This step prevents cracks later. Let the rolled cake cool completely at room temperature for about 1 hour.
While the cake cools, prepare the filling. In a mixing bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, then continue mixing until light and fluffy.
Once the cake is completely cool, gently unroll it. Spread an even layer of the cream cheese filling over the cake, leaving a small border around the edges.
Carefully re-roll the cake without the towel, this time with the filling inside. Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to help it set.
Before serving, dust the cake roll with powdered sugar for a decorative touch. Slice into even portions and enjoy your homemade Carrot Cake Roll!
- Prep Time: 25 Minutes
- Cooling Time: 1 hour
- Cook Time: 12 minutes
Nutrition
- Calories: 290
- Sugar: 24g
- Fat: 14g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g