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–+ servings

Carrot Cake Roll

front shot of carrot cake roll
Spiced cake is rolled up with rich cream cheese filling in this delicious carrot cake roll for a yummy spring dessert.
Prep Time 20 mins
Cook Time 11 mins
Total Time 31 mins
Course Dessert
Cuisine American
Servings 11
Calories 340 kcal

Ingredients
  

Carrot Cake

  • ¾ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 3 large eggs
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons vegetable oil
  • 2 cups carrots, finely shredded (about 2 to 3 whole carrots)
  • ¼ cup powdered sugar, for dusting the cake once baked
  • linen tea towel, that is 2 inches longer at the top and bottom of the cake pan

Cream Cheese Filling

  • 6 ounces cream cheese, softened
  • 4 tablespoons salted sweet cream butter, softened
  • 1¾ cup powdered sugar
  • 1½ teaspoons pure vanilla extract

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk

Instructions
 

  • Preheat the oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
  • In a medium-sized mixing bowl whisk together the all-purpose flour, ground cinnamon, baking powder, salt, ground ginger, and ground nutmeg. Set it aside.
  • Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on high, beat the eggs for 5 minutes, until the eggs are a light frothy yellow.
  • Add the sugar, vanilla, and oil then continue beating until well combined.
  • Fold in the flour mixture then fold in the shredded carrots.
  • Evenly pour and evenly spread the cake batter into the prepared jelly roll pan.
  • Bake for 10 to 12 minutes.
  • Remove the cake from the oven. Using a sharp knife, run the tip along the edge of the sides not covered with parchment paper.
  • Heavily dust the top of the tea towel with powdered sugar.
  • Immediately place the tea towel on top of the cake.
  • Lay the cutting board on top of the tea towel.
  • Quickly flip the cake over, so it is laying on top of the dusted tea towel.
  • Carefully and slowly peel the parchment paper off of the cake then generously dust the top of the cake with powdered sugar.
  • Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set it aside to completely cool.
  • To make the filling, use a medium-size mixing bowl and a handheld mixer to cream together the cream cheese and butter for 1 to 1½ minutes.
  • Reduce the mixer speed to low. Add the vanilla and powdered sugar. Increase the mixer speed to medium and blend for another 1 minute until smooth.
  • To make the glaze, in a small mixing bowl whisk together the powdered sugar and milk until completely smooth then set it aside.
  • Once the cake completely cools, slowly unroll the cake.
  • Using a silicone spatula or an offset spatula to smooth the cream cheese mixture over the surface of the cake avoiding the edges.
  • Slowly with even pressure, carefully and slowly roll the cake only back into a “roll”.
  • Wrap the carrot cake roll in plastic wrap, to ensure it holds its shape. Allow the cake to chill in the refrigerator for at least 1 hour to overnight.
  • Before slicing your carrot cake roll, drizzle the glaze over the top in a zigzag pattern.
  • Using a sharp knife, slice off the ends of the roll. Then carefully slice 10 to 12 even slices.

Notes

  • Don’t skip beating the eggs for the full time as this helps the roll become fluffy. 
  • The tea towel should be wider than the jelly roll pan by about two inches on either side. Make sure to use a smooth towel rather than terry cloth, and avoid using fabric softener when you launder it so that you can avoid leaving fuzz or an odd taste on your cake.
  • Be patient and take your time rolling and unrolling the cake, or it could crack. A few small cracks are nothing to worry about, but you don’t want to break your cake! Take it slow and easy.
  • Place roll on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your cake.
  • Freeze the cake for 30 minutes before slicing to make it easier to cut evenly. You can also run the knife under hot water and then dry it before slicing to help make more even slices.

Nutrition

Sodium: 230mgCalcium: 56mgVitamin C: 1mgVitamin A: 4302IUSugar: 43gFiber: 1gPotassium: 171mgCholesterol: 79mgCalories: 340kcalTrans Fat: 1gSaturated Fat: 8gFat: 14gProtein: 4gCarbohydrates: 52gIron: 1mg