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Carrot Cake Roll with Cream Cheese Frosting Recipe

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3.9 from 23 reviews

This delightful Carrot Cake Roll combines a moist, spiced carrot cake with a rich and creamy homemade cream cheese frosting, all rolled into a perfect, elegant dessert swirl. It’s an ideal treat for special occasions or any time you crave a classic carrot cake with a fun presentation and effortless slicing.

Ingredients

Carrot Cake:

  • ¾ cup (90 g) all-purpose flour, stir, spoon & level
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 3 large eggs
  • ¾ cup (150 g) granulated sugar
  • 2 Tbsp oil (canola or vegetable)
  • 1 tsp vanilla extract
  • 2 cups (226 g) shredded carrots, loosely packed

The BEST Cream Cheese Frosting:

  • 8 oz (226 g) brick cream cheese, cold
  • 8 Tbsp (113 g) butter, 1 stick, room temperature
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, spraying the pan lightly first to help the parchment stick. Optionally, spray the parchment with Baker’s Joy or similar to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.
  3. Mix Wet Ingredients: In a large bowl, whisk the eggs until combined. Beat in the granulated sugar, oil, and vanilla extract thoroughly.
  4. Combine Batter and Add Carrots: Stir the dry ingredients into the wet ingredients until just combined, then gently fold in the shredded carrots. Spread the batter evenly into the prepared jelly roll pan.
  5. Bake the Cake: Bake at 375°F for 10-13 minutes. The cake is done when it springs back to the touch or a toothpick inserted in the center comes out clean.
  6. Roll the Cake: Immediately upon removing from the oven, roll the cake from the short end to the other short end while still in the parchment paper. Let cool for 10 minutes in this rolled state to set.
  7. Make the Cream Cheese Frosting: In a large bowl, beat the cold cream cheese until smooth. Add the butter 2 tablespoons at a time, beating after each addition until smooth and combined. Add powdered sugar and vanilla extract all at once and mix until fully incorporated.
  8. Unroll and Frost: Carefully unroll the cooled cake. If it cracks slightly, don’t worry—be gentle. If warm, allow it to rest unrolled a few extra minutes to release heat and steam. Spread the cream cheese frosting evenly over the surface, leaving about a 1-inch border on the end you will roll toward.
  9. Re-roll the Cake: Starting at the frosted end, tightly roll and tuck the cake towards the unfrosted edge. Remove the parchment paper while rolling and discard it.
  10. Chill the Roll: Wrap the cake roll tightly with plastic wrap and chill in the refrigerator or freezer for at least 1 hour. Freezing helps with cleaner slices.
  11. Slice and Serve: Use a hot knife—run your knife under hot water, then dry or leave it wet—to slice the cake roll while it is still cold or frozen. Allow slices to thaw at room temperature for 20-30 minutes before serving for best texture.

Notes

  • Using Baker’s Joy or spraying the parchment paper helps prevent sticking and makes rolling easier.
  • Rolling the cake while warm prevents cracks and breaking.
  • Chilling or freezing the roll before slicing helps maintain shape and allows neater cuts.
  • If the cake cracks slightly when unrolling, it is natural—just be gentle to avoid breaking.
  • A hot knife ensures smooth slices without tearing the cake surface.

Find it online: https://justsosavory.com/carrot-cake-roll-with-cream-cheese-frosting-recipe/