Carrot Cake Roll with Cream Cheese Frosting
All the comforting, spiced deliciousness of classic carrot cake, but in a fun, elegant, and surprisingly simple roll, slathered with dreamy, tangy cream cheese frosting.
Equipment
- 15x10 inch jelly-roll pan
- Parchment paper
- Medium bowl
- Large bowl
- Electric mixer
- Clean kitchen towel
- Wire rack
- Plastic wrap
Ingredients
For the Cake Roll
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Salt just a pinch
- Large eggs
- Granulated sugar
- Vanilla extract
- Finely grated carrots freshly grated recommended
- Powdered sugar for dusting
For the Cream Cheese Frosting
- Cream cheese softened
- Unsalted butter softened
- Powdered sugar
- Vanilla extract
Instructions
- Step 1: Prep your pan by preheating the oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, extending over the edges, and lightly grease it.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- Step 3: In a larger bowl, beat the eggs and granulated sugar with an electric mixer for 3-5 minutes until thick and pale, then mix in the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet, mixing until just combined. Gently fold in the finely grated carrots until well distributed.
- Step 5: Spread the batter evenly into the prepared pan and bake for about 10-12 minutes, or until the cake springs back lightly when touched.
- Step 6: While the cake bakes, lay a clean kitchen towel flat on your counter and generously dust it with powdered sugar.
- Step 7: Immediately (and carefully!) turn the warm cake out onto the sugared towel. Gently peel off the parchment paper. Starting from one of the shorter ends, carefully roll the cake and towel together into a tight log. Let it cool completely on a wire rack.
- Step 8: While the cake cools, make the frosting. In a bowl, beat together softened cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
- Step 9: Once the cake is completely cool, gently unroll it. Spread the cream cheese frosting evenly over the entire cake, leaving a small border.
- Step 10: Carefully re-roll the cake without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to help the frosting set.
- Step 11: Before serving, dust with additional powdered sugar if desired, then slice into beautiful pieces. Enjoy!
Notes
Substitutions & Additions: Enhance the warmth with a pinch of allspice or cardamom. Fold in 1/2 cup of finely chopped pecans or walnuts for crunch, or golden raisins/dried cranberries for chewiness. Add 1-2 teaspoons of fresh orange zest to the frosting for brightness. You can try substituting carrots with finely grated sweet potato. Many readers have success using a 1:1 gluten-free baking flour blend.
Tips for Success: Do not overmix the cake batter to keep it tender. Always roll the cake while it's warm to prevent cracking. Generously dust your kitchen towel with powdered sugar to prevent sticking. Ensure the cake is completely cool before unrolling and frosting, or the frosting will melt. Finely grate carrots for the best texture and moisture. You can bake and roll the cake ahead of time, letting it cool rolled in the towel for a few hours or overnight in the fridge before frosting.
Storage: Store the cake roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator for 3-4 days due to the cream cheese frosting. For best flavor, let it sit at room temperature for 15-20 minutes before serving. It can be frozen for up to 1 month by wrapping tightly in plastic wrap and then aluminum foil; thaw in the refrigerator overnight.