Delicious Carrot Cake Roll

This Carrot Cake Roll transforms the classic dessert into an elegant spiral of spiced cake wrapped around creamy cheese frosting. The combination creates a beautiful presentation while maintaining all the flavors you love about traditional carrot cake.

I first made this carrot cake roll for Easter brunch last year, and my family was absolutely stunned by both its appearance and flavor. What started as an experiment has become our go-to dessert for special occasions and holiday gatherings.

Ingredients

• All-purpose flour: Creates the perfect tender texture for rolling without cracking
• Baking powder and baking soda: Work together to give just the right amount of lift
• Salt: Balances the sweetness and enhances all flavors
• Cinnamon, ground ginger, and nutmeg: Provide that classic warm carrot cake spice profile
• Eggs: Add structure and richness to the cake
• Granulated sugar and brown sugar: Combine for optimal sweetness and moisture
• Vanilla extract: Enhances the overall flavor profile
• Vegetable oil: Keeps the cake moist and tender
• Finely grated carrots: Add natural sweetness and moisture
• Chopped walnuts: Add delightful texture and nutty flavor
• Powdered sugar: Prevents sticking during rolling

• Cream cheese: Provides that classic tangy base
• Unsalted butter: Makes the filling extra creamy
• Powdered sugar: Sweetens without graininess
• Vanilla extract: Rounds out the flavor profile

Step-by-Step Instructions

Preheat & Prep:

Preheat your oven to 350°F. Proper preparation of your pan is crucial for success. Take time to thoroughly grease a 10×15-inch jelly roll pan then line with parchment paper that extends slightly over the edges. This double protection ensures your cake will release perfectly. Lightly grease the parchment paper as well for extra insurance.

Mix Dry Ingredients:

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl. This thorough blending ensures even distribution of leavening agents and spices throughout the batter. Whisking also aerates the flour which contributes to a lighter texture.

Mix Wet Ingredients:

In a large bowl, beat the eggs, granulated sugar, brown sugar, vanilla extract, and vegetable oil until the mixture becomes smooth and slightly thickened, about 2 minutes. The sugar should be mostly dissolved and the mixture should fall in ribbons from the beater.

Combine Batter:

Add the dry ingredients to the wet mixture gradually in three additions, stirring gently after each. Mix just until no dry streaks remain as overmixing can toughen the cake. Using a rubber spatula, fold in the grated carrots and walnuts with gentle strokes preserving the air in the batter.

Bake:

Pour the batter onto the prepared pan, spreading it evenly into all corners using an offset spatula. The layer will be thin which is perfect for rolling. Bake for exactly 10-12 minutes watching carefully. The cake is done when it springs back lightly when touched in the center and the edges just begin to pull away from the sides.

Roll the Cake:

Work quickly while the cake is still warm. Dust a clean kitchen towel generously with powdered sugar and invert the warm cake onto it. Gently peel away the parchment paper. Starting from the short end, roll the cake up with the towel inside which prevents sticking. Allow to cool completely on a wire rack seam side down.

Make the Filling:

Beat the cream cheese and butter for a full 2-3 minutes until extremely smooth and fluffy. Add powdered sugar and vanilla extract then beat for another 2 minutes until the filling is light and creamy with no lumps. The filling should be spreadable but firm enough to hold its shape.

Fill & Roll:

Once the cake has cooled completely, carefully unroll it. The cake may crack slightly but will be covered by filling. Spread the cream cheese filling evenly across the surface, leaving a ½-inch border on all sides to prevent overflow. Roll the cake back up without the towel, using gentle even pressure.

Chill & Serve:

Wrap the completed roll tightly in plastic wrap and refrigerate for at least 30 minutes to set the filling and make slicing cleaner. Before serving, unwrap and dust generously with powdered sugar for an elegant finishing touch.

This recipe reminds me of my grandmother who was known for her carrot cake. While her traditional version took hours to make, I think she would have appreciated this streamlined roll that delivers all the same flavors. The warm spices always transport me back to her kitchen, especially the fragrant combination of cinnamon and nutmeg.

Make Ahead Options

This carrot cake roll is perfect for planning ahead. You can prepare the entire roll up to two days before serving making it ideal for entertaining. The flavors actually improve after a day in the refrigerator as the spices meld and the filling firms to the perfect consistency. For longer storage, you can freeze the completed roll well-wrapped for up to two months. Thaw overnight in the refrigerator before serving.

Troubleshooting Tips

If your cake cracks during rolling, it is likely either slightly overbaked or rolled when too cool. To prevent this, watch baking time carefully and roll immediately after removing from the oven. If small cracks do appear, don't worry, the filling will usually cover them. For a clean slicing experience, chill the roll and use a sharp knife wiped clean between cuts. Dipping your knife in hot water before slicing can also help create picture-perfect slices.

Serving Suggestions

This carrot cake roll shines as the centerpiece of any dessert table. Serve slices on plates dusted with additional powdered sugar and garnish with tiny marzipan carrots for a charming presentation. For a more elaborate dessert, pair with a small scoop of cinnamon ice cream or a drizzle of caramel sauce. During spring celebrations, I like to decorate the serving platter with edible flowers or fresh mint leaves for a seasonal touch.

Flavor Variations

The basic recipe offers endless opportunities for personalization. Add orange zest to both the cake and filling for a bright citrus note. Replace walnuts with pecans or add dried cranberries for texture and color. For a tropical twist, incorporate 1/4 cup crushed pineapple (well-drained) to the cake batter and mix 2 tablespoons finely chopped toasted coconut into the filling. You can also enhance the cream cheese filling with a tablespoon of maple syrup for additional depth of flavor.

Frequently Asked Questions

→ How do I keep the cake from cracking when rolling?

Roll the cake while it's still warm in a towel dusted with powdered sugar to maintain flexibility.

→ Can I make the cake roll ahead of time?

Yes, prepare it a day in advance and store it in the refrigerator for optimal freshness.

→ Can I substitute walnuts in this recipe?

Absolutely! You can replace walnuts with pecans or omit them altogether if preferred.

→ What’s the best way to store leftovers?

Keep the cake roll in an airtight container in the refrigerator for up to 4 days or freeze it for up to 2 months.

→ How can I enhance the flavor of the filling?

Add ¼ teaspoon of orange zest to the cream cheese filling for a hint of citrus brightness.