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Carrot Cake Roll with Cream Cheese Frosting

An elegant and surprisingly simple dessert, this Carrot Cake Roll transforms classic carrot cake into a showstopping treat. A rich, moist spiced cake is rolled with luscious, creamy cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 11 minutes
Cooling & Chilling 2 hours
Total Time 31 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots
  • Powdered sugar for dusting
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 15x10-inch jelly roll pan
  • Parchment Paper
  • Medium bowl
  • Large bowl
  • Electric Mixer
  • Clean Kitchen Towel
  • Wire rack
  • Plastic wrap

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving an overhang, and lightly grease the parchment.
  2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
  3. Step 3: In a large bowl, beat the eggs and granulated sugar with an electric mixer for 3 to 5 minutes, until thick and pale. Mix in the vanilla extract.
  4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Fold in the finely grated carrots.
  5. Step 5: Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched in the center. Do not overbake.
  6. Step 6: While the cake bakes, lay a clean kitchen towel flat on your countertop and generously dust it with powdered sugar.
  7. Step 7: Immediately (and carefully) turn the hot cake out onto the sugared towel. Gently peel off the parchment paper. Starting at one of the short ends, roll the cake and towel together into a tight log. Let it cool completely on a wire rack.
  8. Step 8: While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
  9. Step 9: Gradually add the powdered sugar, a little at a time, beating until fully incorporated and fluffy. Beat in the vanilla extract.
  10. Step 10: Once the cake is completely cool, carefully unroll it. Gently spread the cream cheese frosting evenly over the cake, leaving a small border around the edges.
  11. Step 11: Re-roll the cake (without the towel) into a tight log. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to allow the frosting to set.
  12. Step 12: Before serving, dust with extra powdered sugar and slice into generous pieces. Serve immediately.

Notes

Customize your cake with additions like 1/2 cup chopped pecans or walnuts, 1/4 cup crushed pineapple or golden raisins, or a pinch of allspice or cardamom. A teaspoon of orange zest can brighten flavors, or swap vanilla for maple syrup in the frosting. For best results, don't overbake, roll the cake while hot onto a generously sugared towel, ensure frosting ingredients are at room temperature, and finely grate your carrots. Chill time is crucial for setting. Store leftovers tightly wrapped in the refrigerator for 3-5 days, or freeze for up to 1 month (frosted) or 2 months (unfrosted).