Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake Roll with Cream Cheese Frosting Recipe

★★★★★

4.6 from 125 reviews
  • Author: Harper
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Description

This Carrot Cake Roll with Cream Cheese Frosting is a delightful twist on the classic carrot cake, baked as a thin layer and rolled with a rich cream cheese frosting. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, it offers a moist, tender crumb packed with shredded carrots. The cake is baked quickly in a jelly roll pan, rolled while warm to prevent cracking, then filled with a smooth, creamy frosting for an elegant and delicious dessert.

Ingredients

Scale

Dry Ingredients

  • ¾ cup (90 g) all-purpose flour (stir, spoon & level)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves

Wet Ingredients

  • 3 large eggs
  • ¾ cup (150 g) granulated sugar
  • 2 Tbsp oil (canola or vegetable)
  • 1 tsp vanilla extract
  • 2 cups (226 g) shredded carrots, loosely packed

Cream Cheese Frosting

  • 8 oz (226 g) brick cream cheese, cold
  • 8 Tbsp (113 g) butter (1 stick), room temperature
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven and prepare pan: Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly spray the pan so the parchment sticks. Optionally, spray the parchment paper with Baker’s Joy or a non-stick spray to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Set aside.
  3. Mix wet ingredients: In a large bowl, vigorously whisk the eggs until frothy. Add the granulated sugar, oil, and vanilla extract and beat until the mixture is smooth and well combined.
  4. Combine wet and dry ingredients: Gently stir the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix. Fold in the shredded carrots carefully to preserve moisture and texture.
  5. Spread batter and bake: Evenly spread the batter into the prepared jelly roll pan, smoothing the top. Bake at 375°F for 10-13 minutes, or until the cake springs back when touched lightly or a toothpick inserted in the center comes out clean.
  6. Roll cake while warm: Immediately upon removing from the oven, roll the cake from the short end to short end inside the parchment paper. Let the rolled cake cool for about 10 minutes. This step helps prevent cracks when rolling later with frosting.
  7. Prepare cream cheese frosting: In a large bowl, beat the cold cream cheese until smooth. Add the butter 2 tablespoons at a time, beating after each addition until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined into a smooth frosting.
  8. Unroll and frost the cake: Carefully unroll the cooled cake. Be gentle if small cracks appear. If the cake is still warm, leave it unrolled a few extra minutes to allow steam to escape. Spread the cream cheese frosting evenly over the cake, leaving a 1-inch border at the edge where you will begin to roll.
  9. Roll cake with frosting: Starting from the frosted end, tightly roll the cake again, tucking the frosting as you roll toward the unfrosted edge. Remove and discard the parchment paper as you roll.
  10. Chill the cake roll: Wrap the rolled cake tightly with plastic wrap and refrigerate or freeze for at least 1 hour to set the shape and firm up the frosting.
  11. Slice and serve: To cut, use a knife heated under hot water and dried for clean slices. Serve chilled or allow frozen slices to thaw 20-30 minutes at room temperature for easier cutting and best texture.

Notes

  • Rolling the cake while warm helps prevent cracking when the cake is rolled with frosting.
  • If the cake cracks slightly when unrolling, don’t worry; the frosting will help hold it together after rolling.
  • Use very cold cream cheese when making frosting for best texture.
  • For clean-cut slices, warm your knife before cutting and wipe between cuts.
  • This cake roll can be made ahead and stored refrigerated for up to 3 days or frozen for up to 1 month.
  • You can substitute the oil for melted coconut oil for a different flavor.
  • Prep Time: 25 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: carrot cake roll, cream cheese frosting, carrot dessert, rolled cake, jelly roll, spiced cake, carrot cake dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://harperellington.com/carrot-cake-roll-with-cream-cheese-frosting-recipe/