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Sliced carrot cake roll with cream cheese frosting showing spiral layers on white plate
John

Carrot Cake Roll with Cream Cheese Frosting

This Carrot Cake Roll with Cream Cheese Frosting is a delightful twist on the classic dessert. Featuring a moist, spiced carrot cake rolled with smooth cream cheese frosting, it’s perfect for holidays, special occasions, or whenever you crave a sweet treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a separate bowl, beat eggs and sugar with an electric mixer until thick and pale, about 2-3 minutes. Stir in vanilla and grated carrots.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Spread batter evenly into prepared pan.
  5. Bake for 12-15 minutes, or until the cake springs back when touched lightly. Immediately loosen edges and carefully invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Roll up the cake in the towel starting from the short end. Let cool completely.
  6. Meanwhile, prepare frosting by beating cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
  7. Once the cake is completely cooled, carefully unroll it and spread an even layer of cream cheese frosting on top. Gently re-roll the cake without the towel.
  8. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving if desired.

Notes

For best results, use finely grated carrots so they blend seamlessly into the cake batter. The cake must be rolled while warm to prevent cracks. Store leftovers in the refrigerator for up to 3 days.

Nutrition Information

  • Calories: 285
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 85mg
  • Sodium: 195mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 1g
  • Sugars: 40g
  • Protein: 5g
  • Vitamin A: 65% DV