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This carrot cake roll brings together the bright freshness of shredded carrots with warm, cozy spices baked into a tender, fluffy sponge. Rolled with a luscious cream cheese frosting, it creates a lovely spiral of moist cake and tangy sweetness that’s perfect for celebrations or a special everyday treat. The light oil base keeps the cake moist without overpowering the spice notes, while the rich cream cheese filling balances the flavors beautifully. This recipe is straightforward enough for beginners but impressive enough for guests, making it a staple whenever I want a dessert that feels both classic and special.
I still remember the first time I made this cake roll I was nervous about rolling it but it came out flawless. Now it’s one of those desserts my family and friends ask for every spring and at birthday celebrations.
Ingredients
- All purpose flour: gives structure while keeping the cake flexible enough to roll easily Choose an unbleached flour for the best texture
- Baking powder and baking soda: work together to make the cake rise light and fluffy
- Salt: sharpens flavors and keeps the sweetness balanced
- Ground cinnamon ginger nutmeg and cloves: add signature warm spice Grating your own or using freshly ground spices really lifts the taste
- Eggs: bind the sponge and trap air making the cake light and tender Use very fresh eggs for maximum rise
- Granulated sugar: sweetens the batter and softens the crumb Fine sugar dissolves quickly for a smooth texture
- Canola or vegetable oil: keeps the cake moist without masking the spices or carrot flavor
- Vanilla extract: deepens the overall sweetness Opt for pure vanilla for the best aroma
- Shredded carrots: add moisture natural sweetness and vibrant color Grate them fresh for the best texture
- Cream cheese: makes the frosting rich tangy and creamy Use full fat for optimal flavor and texture
- Butter: adds silkiness to the frosting Let it come to room temperature for easy mixing
- Powdered sugar: sweetens and smooths the frosting Sift it before use to avoid lumps
Instructions
- Bake the Cake:
- Preheat your oven to three hundred seventy five degrees Fahrenheit. Line a ten by fifteen inch jelly roll pan with parchment paper leaving enough overhang to lift the cake out easily. In a medium bowl whisk together the flour baking powder baking soda salt cinnamon ginger nutmeg and cloves to distribute the spices evenly throughout the flour. In a large separate bowl whisk the eggs sugar oil and vanilla for about two minutes until the mixture lightens in color and looks a little fluffy. Gradually add the dry ingredients into the wet, stirring gently until there are no streaks of flour left but do not overmix. Fold in the freshly grated carrots very gently to avoid breaking them down. Pour this batter into the prepared pan and spread evenly with an offset spatula to form a thin flat layer. Bake for ten to thirteen minutes until the cake springs back when touched lightly and a toothpick inserted in the center comes out clean.
- Roll and Cool:
- Remove the warm cake from the oven and immediately lift it out of the pan using the parchment paper. Place it on a clean flat surface. Starting with a short end, roll the cake and parchment together into a tight log. This prevents cracks and helps the cake retain moisture as it cools. Allow the cake to cool completely in this rolled position for at least ten minutes before unrolling.
- Prepare the Frosting:
- In a medium bowl beat together cold cream cheese and softened butter until smooth and free of lumps. Gradually sift in the powdered sugar adding it in small amounts and mixing well after each addition. Stir in the vanilla extract last. Keep beating until the frosting is thick, fluffy and creamy.
- Assemble the Cake Roll:
- Once cooled, gently unroll the cake and spread a thick even layer of frosting from edge to edge leaving about half an inch bare on one long side. Roll the cake back up tightly without the parchment this time, finishing with the seam side down. Wrap the roll tightly in plastic wrap and chill in the refrigerator for at least one hour to set. Alternatively, place in the freezer for about thirty minutes if short on time.
- Serve:
- Use a large sharp knife dipped in hot water and wiped dry for each cut to get clean slices. Allow the cake roll slices to reach room temperature for the best soft texture and creamy frosting melt.
I always sneak a spoonful of cream cheese frosting while assembling the roll and now my kids fight over the frosted ends. Every spring break we bake this together as a family and it has become a joyful tradition to eat the frosty ends straight from the fridge with lots of laughter.
Storage Tips
Wrap the cake roll tightly in plastic wrap and store in the refrigerator for up to four days to maintain moisture. For longer storage freeze the entire roll or cut into slices and wrap individually. Thaw wrapped in the fridge overnight or let slices come to room temperature for a quick treat. Only cut what you need so the rest stays fresh.
Ingredient Substitutions
You can swap all purpose flour with white whole wheat flour to increase fiber or use a gluten free blend if needed. Vegan cream cheese and plant based butter work as dairy free alternatives with a slightly different taste. For a twist add extra ginger or a pinch of cardamom to the spice mix.
Serving Suggestions
This cake roll is lovely on its own or lightly dusted with powdered sugar. For parties, adorn the plate with fresh berries or candied nuts. It pairs wonderfully with a cup of tea and makes a charming centerpiece for brunch or holiday tables.
This carrot cake roll is a timeless crowd pleaser that stores and travels well. Slice just before serving for the best texture and presentation.
FAQs About This Recipe
- → What pan size is recommended?
A 10x15-inch jelly roll pan ensures a thin, flexible sponge perfect for rolling without cracks.
- → How to avoid cracks when rolling?
Roll the cake warm with parchment to keep it moist and pliable, preventing cracks.
- → Can it be made ahead of time?
Yes, chill the rolled cake in the refrigerator or freezer and slice just before serving.
- → Which spices complement carrots best?
Cinnamon, ginger, nutmeg, and cloves enhance the natural sweetness and warmth of carrots.
- → How should leftovers be stored?
Wrap tightly in plastic wrap and refrigerate for several days to maintain moisture and freshness.
- → Is freezing this dessert possible?
Yes, freeze whole or sliced for up to one month. Thaw in fridge or room temperature before serving.