Carrot Cake Roll
A beautiful Carrot Cake Roll with a moist, springy spiced carrot sponge wrapped around a cool, velvety cream cheese filling. This elegant dessert delivers warm cinnamon flavors in a classic swirled slice.
Equipment
- 10x15 inch jelly roll sheet pan
- Parchment Paper
- Sifter
- Stand Mixer or Hand Mixer
- Piping bags
Ingredients
For the cake
- 3/4 cup all-purpose flour (90g)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 2/3 cup granulated sugar
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2 cups shredded carrots about 2-3 medium carrots (200g)
- powdered sugar for rolling
- Food coloring optional
For the frosting
- 8 ounces cream cheese 1 package at room temperature
- 3 cups powdered sugar sifted (360g)
- 1/2 cup butter room temperature (113g)
- 1 tsp vanilla extract (5ml)
- 1 tsp lemon extract (5ml)
Instructions
- Preheat oven to 375F and line a 10x15 inch jelly roll sheet or quarter sheet pan with parchment paper. Cut the paper so it has an extra inch on the sides, you will use this excess paper to pull the cake out of the pan after baking.
- Sift the flour, salt, spices, and baking powder into a medium bowl then whisk together and set aside.
- Combine eggs, vanilla, and granulated sugar in a large bowl then whisk or beat until lighter in color and smooth.
- Add the grated carrots and mix until incorporated.
- Pour the dry mixture into the wet then fold in until just combined.
- Transfer the batter into your prepared baking sheet and use a spatula or offset spatula to smooth out. The batter will be quite thin after it is smoothed out but that is as it should be. Bake for 13-15 minutes at 375F. The cake is done when the center springs back when pressed lightly.
- While the cake bakes prepare your thin kitchen towel by dusting it with powdered sugar. When the cake is done lift it out of the pan and invert onto the sugared cloth.
- Peel back the parchment paper and roll tightly then place the rolled cake on a wire rack to cool completely.
- Make the cream cheese frosting by creaming the butter and cream cheese in a stand mixer fitted with a whisk attachment or large bowl if using a hand mixer. Add the vanilla and powdered sugar then beat until fluffy, smooth, and light in color. Reserve about 1/4 cup of frosting for the buttercream carrots.
- Unroll the cake on your counter then spread the frosting leaving about half an inch unfrosted on the two long sides as well as the short side that will be on the outside after rolling.
- Roll the cake back up then wrap in plastic and refrigerate for at least an hour so the frosting can set up.
- Divide the reserved buttercream into two batches, color one green and the other orange then transfer to piping bags and snip the tips off.
- Once the cake is chilled, dust with powdered sugar and pipe little carrots on the top and sides using the orange and green frostings.
- Cut into slices using a sharp serrated knife and enjoy.
Notes
Carrot prep: Grate whole carrots on the fine side of a box grater. Freshly grated carrots distribute evenly and release moisture that keeps the baked sponge soft and easy to bend.
Rolling success: Work quickly to roll the cake in a sugar-dusted towel within one minute of leaving the oven. The steam trapped inside the hot sponge is what keeps it pliable enough to set into shape without cracking.
Storage: Wrap the finished roll tightly in plastic wrap to maintain moisture and prevent fridge odors. Store in the refrigerator at 40 degrees F or below for up to 3 days.
Neat slices: Place the roll in the freezer for 30 to 60 minutes before slicing. Use a sharp, hot, serrated knife and wipe the blade completely clean between each cut to preserve the sharp cream cheese swirl.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.