Carrot Cake Roll

This carrot cake roll is a fun twist on a classic carrot cake. Topped with a cream cheese frosting, this festive dessert tastes as good as it looks.

​​We are all about simple recipes for gatherings and celebrations. This delicious carrot roll cake recipe is a keeper. 

Why You Will Love This Recipe

This dessert is made with simple ingredients and is a lovely carrot dessert.

A roll cake is a fun way to celebrate the season. This delicious dessert looks great on your Easter table. 

This is also a nice tea party dessert. 

Ingredients For Easy Carrot Cake Roll

Ingredient photo

grated carrots (use fresh carrots)
all-purpose flour
granulated sugar
eggs
vanilla extract
vegetable oil
spices (ground cinnamon, baking powder, salt ,ground ginger)
powdered sugar

Filling

cream cheese; softened

salted sweet cream butter; softened

powdered sugar

pure vanilla extract

Equipment and Kitchen Tools Needed

• large bowl
• parchment paper
• electric mixer
• jelly roll pan
• clean tea towel
• rubber or silicone spatula

How to Make Carrot Jelly-Roll Style Cake

Step By Step Instructions

1. Cake: Preheat the oven to 375°F.
2. Line a 15x10-inch jelly roll pan with parchment paper and spray with nonstick spray. Set aside.
3. In a large mixing bowl whisk together the dry ingredients: all-purpose flour, ground cinnamon, baking powder, salt, and ground ginger. Set aside.
4. In a medium mixing bowl, beat the eggs for 5 minutes on high speed, until the eggs are a light frothy yellow. Don't skip on this. Beat the full five minutes. This works better in a stand mixer however doing it in with a hand mixer also works jus takes more time.
5. Add the sugar, vanilla, and oil then continue beating until well combined.
6. Add wet ingredients to dry mixture, then fold in the shredded carrots. Evenly pour and evenly spread the cake batter into the prepared pan.
7. Bake for 10 to 12 minutes.
8. Remove the cake from the oven.
9. Loosen the cake from the edges of pan and turn upside down onto using a tea towel or clean kitchen towel per the recipe instructions;
10. Carefully and slowly peel the parchment paper off of the cake.
11. Roll the cake and let cool completely
12. Prepare cream cheese icing and and add the filling.
13. Frost the cooled cake roll and dust with powdered sugar.

Pro Tips and Timesaver Shortcuts

• When lining the jelly roll pan with the parchment paper, be sure to leave an extra 1-inch of parchment on both long sides of the pan so that you can easily lift the cake out after it bakes.
• When pouring cake batter into the jelly pan, be suer to spread to corners of pan.
• I used a 15-inch jelly roll pan for this recipe.
• To make it easier, prepare the roll cake the day before you plan to serve it. Then fill and frost it in the morning.
• For an easier cake release, spray the parchment paper with a light mist of non stick cooking spray.

Variations, Notes, and Substitutions

• You can use a buttercream frosting if you wish, but the cream cheese goes so nicely with the carrot cake.
• You can top the roll with crushed wall nuts if you wish.

Serving and Storage Suggestions

• Slice with a warm knife for best results. (run knife under hot water)
• Store leftovers in an airtight container. 
• If serving this for your Easter dinner, you can add a carrot or eggs with tinted frosting.

FAQ

Why did My Roll Carrot Cake Crack?

It is likely due to under mixing the eggs. Use a stand or hand mixer for best results. 

How Do You Know When a Carrot Cake is Done?

Like most cakes, when a toothpick inserted into the center of the cake comes out clean.

Don't forget to bookmark this recipe.

More Spring Season Recipes

Carrot Sandwich Cookies - Delicious carrot cookies.

Easy Carrot Muffins - A great way to incorporate carrots into a muffin.

Easy Blueberry Muffins – A light blueberry muffin that tastes best with fresh blueberries!

Pineapple Muffins – Bring the tropical breeze home with these easy refreshing muffins

📖 Recipe

Carrot Cake Roll

Raquel Pineira

This carrot cake roll is a fun twist on a classic carrot cake. Topped with a cream cheese frosting, this festive dessert tastes as good as it looks. 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Cool Time 1 hour hr 30 minutes mins

Course brunch or dessert

Cuisine American

Servings 8

Calories 152 kcal

Ingredients

  

1x2x3x

For Carrot Cake

• ¼ cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground ginger
• 3 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 2 cups carrots finely shredded (about 2 large carrots)
• ¼ cup powdered sugar for dusting the cake once baked
• linen tea towel/ flour sack towel longer than the pan

For Filling & Frosting

• 8 ounces cream cheese; softened
• 4 tablespoons salted sweet cream butter; softened
• 1 cup powdered sugar

Instructions

 

Making the Cake

• 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 bowl whisk together the all-purpose flour, ground cinnamon, baking powder, salt, and ground ginger. Set it aside.
• Beat the eggs for 5 minutes, until the eggs are a light frothy yellow. Don't skip on this. Beat the full five minutes. This works better in a stand mixer however doing it in with a hand mixer also works jus takes more time.
• 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. 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. Generally this comes right off if you spread the parchment paper well with the oil.
• Flip one end of the tea towel over one of the short ends of the cake. Slowly begin to roll one end towards the other. Once rolled, cover it with plastic wrap and allow it to completely cool to room temperature.

Filling & Frosting

• To make the filling, in a medium-size mixing bowl and with a handheld mixer to cream together the cream cheese and butter for 2 minutes.
• Add the vanilla and powdered sugar slowly. Blend well.
• Once the cake is cooled slowly unroll the cake.
• Using a silicone spatula smooth the cream cheese mixture over the surface of the cake avoiding the edges. Frost the cake carefully, as you work towards the unfrosted edge.

  Slowly roll the cake back up making sure to start tucking it tightly but carefully.

  Place on a plate and shift powdered sugar over the top. Cover it with plastic wrap and set it in the refrigerator to allow it to set. If time allows, freeze it for an hour so that it will slice nicely.

Notes

• When lining the jelly roll pan with the parchment paper, be sure to leave an extra 1-inch of parchment on both long sides of the pan so that you can easily lift the cake out after it bakes.
• When pouring cake batter into the jelly pan, be suer to spread to corners of pan.
• I used a 15-inch jelly roll pan for this recipe. 
• To make it easier, prepare the roll cake the day before you plan to serve it. Then fill and frost it in the morning.
• For an easier cake release, spray the parchment paper with a light mist of non stick cooking spray.

Nutrition

Calories: 152kcalCarbohydrates: 38gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 221mgPotassium: 112mgFiber: 1gSugar: 32gVitamin A: 5347IUVitamin C: 2mgCalcium: 46mgIron: 1mg

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