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Carrot Cake Roll
Take a spiced carrot cake, swirl it with creamy cheese filling, and what do you get? A carrot cake roll that's a perfect, fun twist for your spring dessert table!
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Imagine giving a classic carrot cake a delightful makeover: a cinnamon-spiced carrot cake, hugged by a rich cream cheese filling, all rolled up and then drizzled with a light, sweet glaze. This carrot cake roll is a gorgeous and tasty twist on tradition!
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A carrot cake roll is the epitome of comfort, warmth, and sheer deliciousness wrapped into one. Each bite melds the moist, spiced cake with velvety cream cheese filling, creating a symphony of flavors that feels like a hug for your taste buds.
It's the kind of dessert that brings a cozy warmth, perfect for those moments when you're seeking both sweetness and solace.
Carrot Cake Roll Ingredients
This carrot cake roll is the ultimate dessert to welcome spring and celebrate Easter with friends and family. Its vibrant flavors and festive look make it a delightful centerpiece for any gathering, promising smiles and satisfaction all around.
What you'll need to make this carrot cake jelly roll:
Cake Ingredients
- ¾ cup of all-purpose flour
- 2 teaspoons of ground cinnamon
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- ½ teaspoon of ground ginger
- ½ teaspoon of ground nutmeg
- 3 large eggs, room temperature
- ½ cup of granulated sugar
- 2 tablespoons of vegetable oil
- 1 teaspoon of pure vanilla extract
- 2 cups of finely shredded carrots, about 2 to 3 whole carrots
- ½ cup of powdered sugar for dusting the cake once baked
- Clean linen kitchen towel that is 2 inches longer at the top and bottom of the cake pan
Cream Cheese Filling Ingredients:
- 1 (6-ounce) package of cream cheese, room temperature
- 4 tablespoons of salted sweet cream butter, room temperature
- 1½ teaspoons of pure vanilla extract
- 1¾ cups of powdered sugar
Glaze Ingredients:
- 1 cup of powdered sugar
- 2 tablespoons of milk
How to make Carrot Roll Cake
Carrot Cake Directions
FIRST STEP: Preheat oven to 375°F. Whisk the flour, cinnamon, baking powder, salt, ginger, and nutmeg in a medium bowl, and set dry ingredients aside.
SECOND STEP: In a large mixing bowl, with an electric mixer or stand mixer, beat the eggs for 5 minutes or until they are a light frothy yellow.
Pro Tip
Make sure to beat the eggs for the entire recommended time; it's the secret to getting that wonderfully fluffy texture in the roll.
THIRD STEP: Add the sugar, vanilla, and oil to the eggs, then beat until well combined.
FOURTH STEP: Fold in the flour mixture and then the carrots.
FIFTH STEP: Pour batter into a 15×10-inch jelly roll pan lined with parchment paper and sprayed with non-stick cooking spray.
SIXTH STEP: Spread the cake batter evenly in the prepared pan, then bake in the preheated oven for 10 to 12 minutes.
SEVENTH STEP: Remove the cake from the oven and run a sharp knife around the edges of the pan to loosen it.
EIGHTH STEP: Heavily dust a linen tea towel with powdered sugar and place it over the cake.
Lay a large, heavy cutting board on top of the towel, then quickly flip the cake over, taking care not to touch the hot pan with your hands.
Pro Tip
Ensure your tea towel extends about two inches beyond each side of the jelly roll pan. Opt for a smooth towel instead of a terry cloth one, and skip the fabric softener when washing it to prevent any fuzz or strange flavors from transferring to your cake.
NINTH STEP: Remove the pan and carefully peel the parchment paper off the cake. Generously dust the cake with powdered sugar.
Flip the ends of the towel over the short ends of the cake and carefully roll one end toward the other. Set aside the rolled carrot cake log to cool completely.
Pro Tip
Take it slow and steady when you're rolling and unrolling the cake to avoid cracks. A few tiny cracks are no big deal, but you definitely don't want to end up with a broken cake! Patience is key here.
Filling Directions
TENTH STEP: To make the filling, cream together the cream cheese and butter with a hand mixer in a medium mixing bowl at medium speed for 1 to 1½ minutes.
ELEVENTH STEP Reduce the speed to low speed and add the vanilla and powdered sugar to the cream cheese mixture.
Increase the speed to medium and blend for another minute until smooth.
Glaze Directions
TWELFTH STEP: To make the glaze, whisk together the powdered sugar and milk until the glaze is completely smooth, then set it aside.
Carrot Cake Roll Assembly Directions
THRITEENTH STEP: To assemble, slowly unroll the cooled cake roll.
FOUTHEENTH STEP: Spread the cream cheese mixture over the cake with a spatula, avoiding the edges of the cake.
FIFTEENTH STEP: Using slow and even pressure, slowly roll the cake into a roll shape.
SIXTEENTH STEP: Wrap the cake tightly with plastic wrap and put it in the refrigerator to chill for at least an hour or overnight.
SEVENTHEETH STEP: Drizzle the glaze over the finished cake before slicing.
Pro Tip
Set the roll on a wire rack before drizzling the glaze over it. This way, any extra glaze will drip through the rack instead of pooling around the cake, keeping it neat and tidy.
STEP EIGHTEEN: Cut the ends off the roll with a sharp or serrated knife, then gently slice the cake into 10 to 12 even slices.
Allow the slices to thaw for a few minutes before serving.
Pro Tip
Chill the carrot cake roll with cream cheese filling in the freezer for 30 minutes before cutting. This trick helps in slicing it evenly.
For that perfect slice, grab a serrated or a sharp knife. It'll cut through smoothly without smashing the cake.
Another neat tip: Dip your knife in hot water, then wipe it dry before cutting. It glides through the cake, creating even slices effortlessly.
Tips for rolling a cake without causing it to break or crack
Embrace Parchment Paper: Use parchment paper to bake your cake. It acts as a support and minimizes sticking, making your baking life easier.
Light Touch: Roll the cake with a light, steady hand to ensure it rolls up evenly without squishing.
Training the Cake: Give your cake a pre-roll workout by rolling and unrolling it once before filling. This preps it for a smoother final roll.
Filling Just Right: Overloading the cake with filling might lead to breakage during rolling. Keep it balanced!
Frequently Asked Questions
Can I freeze this carrot cake roll with cream cheese filling?
You can freeze this simple carrot cake roll recipe, snugly wrapped, for as long as three months.
What is the best pan to use for a carrot roll cake?
For this carrot cake roll recipe, sticking to a 10 × 15-inch jelly roll pan is crucial to achieve that perfect, thin profile.
Why did my carrot cake roll crack?
Wrap your cake in the towel right after it leaves the oven. Rolling it while it's still warm uses the heat and moisture to ensure a smooth, crack-free cake. Waiting until it cools down increases the chance of it cracking.
What kind of towel should I use to roll my cake?
Roll your cake with a clean linen kitchen towel that is 2 inches longer at the top and bottom of the cake pan. Do not use a terry cloth dish towel as the fabric lint will transfer to the cake surface.
Why is my carrot cake soggy in the middle?
A cake turns out wet in the middle when the edges cook quicker than the center. This is a natural outcome of the baking process, where the cake tin's sides get hot first.
Why do you use oil instead of butter in an old fashioned carrot cake recipe?
A lot of carrot cake recipes opt for vegetable oil over butter. This choice infuses the cake with moisture, ensuring it stays soft and tender. Oil not only improves the overall texture but also reduces the risk of the cake becoming dry.
Once you taste this incredible homemade carrot cake roll, it's sure to become a new favorite. With its moist cake and creamy filling, it captures all the classic flavors of traditional carrot cake in a delightful new form.
Why this Carrot Cake Swiss Roll is the best Spring Dessert
Show-Stealing Looks: The beautiful spiral of succulent carrot cake wrapped around creamy cream cheese frosting is a feast for the eyes. This dessert not only tastes incredible but also boasts an appearance that makes it a hit for special events and get-togethers.
Warmly Spiced Delight: Packed with cozy spices such as cinnamon and nutmeg, this cake roll harmoniously blends with the sweetness of the carrots, offering a comforting taste in every slice.
Irresistibly Moist: The secret to its tender and moist texture lies in the finely grated carrots and the addition of buttermilk to the mix. Every mouthful is a soft, flavorful joy, especially for those who adore carrot cake.
Storing this Carrot Cake Roll with Cream Cheese Filling
This scrumptious cake with cream cheese filling should live in the fridge to keep it fresh. For a longer shelf life, hold off on the glaze, and tuck it into the freezer until it's showtime.
MAKE AHEAD: Got plans to whip up this carrot cake roll early? Great idea! After it's rolled and frosted, give it a cozy wrap in plastic or aluminum foil. Chill it in the fridge for up to two days before the big reveal. It's a game-changer for busy bees or when you just need that perfect sweet treat on standby.
IN THE FRIDGE: Thanks to the cream cheese filling, the fridge is this cake roll's best friend. After cutting into it, keep any leftovers wrapped up or in a sealed container in the fridge, where it'll stay scrumptious for up to four days.
IN THE FREEZER: For an extended stay, the freezer is your go-to. Skip the glaze for now, and wrap the roll snugly in plastic and then foil. It'll keep beautifully frozen for up to a month. Ready for a slice? Let it thaw in the fridge, then glaze and slice to serve.
Carrot Cake Roll
Take a spiced carrot cake, swirl it with creamy cheese filling, and what do you get? A carrot cake roll that's a perfect, fun twist for your spring dessert table!
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Ingredients
Carrot Cake
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons vegetable oil
- 2 cups finely shredded carrots ((2-3 whole carrots))
- ¼ cup powdered sugar (for dusting the cake once baked)
- Linen tea towel (that is 2 inches longer at the top and bottom of the cake pan)
Cream Cheese Filling
- 6 ounce package cream cheese (softened)
- 4 tablespoons salted sweet cream butter (softened)
- 1¾ cup powdered sugar
- 1½ teaspoons milk
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
DIRECTIONS
Carrot Cake
- Preheat the oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
- In a medium-sized mixing bowl whisk together the all-purpose flour, ground cinnamon, baking powder, salt, ground ginger, and ground nutmeg. Set it aside.
- Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on high, beat the eggs for 5 minutes, until the eggs are a light frothy yellow.
- Add the sugar, vanilla, and oil then continue beating until well combined.
- Fold in the flour mixture then fold in the shredded carrots.
- Evenly pour and evenly spread the cake batter into the prepared jelly roll pan.
- Bake for 10 to 12 minutes.
- Remove the cake from the oven. Using a sharp knife, run the tip along the edge of the sides not covered with parchment paper.
- Heavily dust the top of the tea towel with powdered sugar.
- Immediately place the tea towel on top of the cake.
- Lay the cutting board on top of the tea towel.
- Quickly flip the cake over, so it is laying on top of the dusted tea towel.
- Carefully and slowly peel the parchment paper off of the cake then generously dust the top of the cake with powdered sugar.
- Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set it aside to completely cool.
Cream Cheese Filling
- To make the filling, use a medium-size mixing bowl and a handheld mixer to cream together the cream cheese and butter for 1 to 1½ minutes.
- Reduce the mixer speed to low. Add the vanilla and powdered sugar. Increase the mixer speed to medium and blend for another 1 minute until smooth.
Glaze
- To make the glaze, in a small mixing bowl whisk together the powdered sugar and milk until completely smooth then set it aside.
Carrot Cake Roll Assembly
- Once the cake completely cools, slowly unroll the cake.
- Using a silicone spatula or an offset spatula to smooth the cream cheese mixture over the surface of the cake avoiding the edges.
- Wrap the carrot cake roll in plastic wrap, to ensure it holds its shape. Allow the cake to chill in the refrigerator for at least 1 hour to overnight.
- Before slicing your carrot cake roll, drizzle the glaze over the top in a zigzag pattern.
- Using a sharp knife, slice off the ends of the roll. Then carefully slice 10 to 12 even slices.
Notes
- Don’t skip beating the eggs for the full time as this helps the roll become fluffy.
- The tea towel should be wider than the jelly roll pan by about two inches on either side. Make sure to use a smooth towel rather than terry cloth, and avoid using fabric softener when you launder it so that you can avoid leaving fuzz or an odd taste on your cake.
- Be patient and take your time rolling and unrolling the cake, or it could crack. A few small cracks are nothing to worry about, but you don’t want to break your cake! Take it slow and easy.
- Place roll on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your cake.
- Freeze the cake for 30 minutes before slicing to make it easier to cut evenly. You can also run the knife under hot water and then dry it before slicing to help make more even slices.
Nutrition
Calories: 316kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 223mg | Potassium: 168mg | Fiber: 1g | Sugar: 43g | Vitamin A: 4294IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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Comments
Ray says
Made this and it was so easy and moist. Will definitely make again.
Linda says
Perfect spring dessert recipe! Kids loved this!!