Print

Carrot Cake Roll

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Carrot Cake Roll is a light and spiced rolled sponge filled with creamy cream cheese frosting. With beautiful swirl presentation and classic carrot cake flavor, it’s perfect for festive occasions or a cozy dessert any time of year.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8–10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 3/4 cup (90 g) flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 3 large eggs
  • 1/2 cup (100 g) sugar
  • 2 tbsp brown sugar (optional)
  • 2/3 cup (70 g) finely grated carrot
  • 1 tsp vanilla
  • Powdered sugar for rolling
  • 225 g cream cheese, room temperature
  • 1/4 cup (55 g) butter, room temperature
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla (for filling)

Instructions

  1. Preheat oven to 175°C (350°F). Grease a 25×38 cm (10×15 inch) jelly roll pan and line with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In another bowl, beat eggs with sugar (and brown sugar if using) for 2–3 minutes until pale and thick.
  4. Stir in vanilla and grated carrot.
  5. Gently fold the dry ingredients into the wet mixture with a spatula.
  6. Spread batter evenly into the prepared pan.
  7. Bake for 10–12 minutes or until the cake springs back when touched lightly.
  8. Dust a clean kitchen towel with powdered sugar.
  9. Immediately invert the hot cake onto the towel and carefully peel off parchment paper.
  10. Starting from the short end, roll the cake and towel together. Let cool completely.
  11. To make the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy.
  12. Gently unroll the cooled cake and spread filling evenly over the surface.
  13. Roll the cake again without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour.
  14. Dust with powdered sugar before slicing and serving, if desired.

Notes

  • Roll the cake while hot to prevent cracking.
  • Use finely grated carrots for a smooth sponge texture.
  • Chilling overnight improves slicing and flavor integration.
  • Optional add-ins: walnuts, orange zest, cardamom, or maple syrup.
  • Freezes well for up to 2 months—thaw in fridge before serving.

Nutrition

Find it online: https://savorymomskitchen.com/carrot-cake-roll/