Carrot Cake Roll with Cream Cheese Frosting

This Carrot Cake Roll with Cream Cheese Frosting is everything you love about classic carrot cake—moist, spiced, and full of flavor—wrapped around a silky cream cheese filling. It’s a fun twist on tradition that’s perfect for Easter, holidays, or when you want to impress your guests with a beautiful (but surprisingly easy) dessert. Each slice delivers the perfect ratio of spiced cake to creamy frosting in a spiral of sweet satisfaction.

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Why You’ll Love This Recipe
Elegant Presentation – That spiral swirl is show-stopping on any dessert table.
Perfect Flavor Balance – Sweet carrots, warm spices, and tangy cream cheese come together in every bite.
Moist & Tender – The cake is light but rich, with finely grated carrots for perfect texture.
Make-Ahead Friendly – Bake and chill ahead of time for a stress-free dessert.
Crowd Favorite – Everyone loves carrot cake, and this version is both unique and delicious.

Ingredients You’ll Need

For the Carrot Cake:

• ¾ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• 3 large eggs
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• 1 tsp vanilla extract
• 2 cups finely grated carrots (about 3 medium carrots)
• ½ cup chopped walnuts or pecans (optional)
• Powdered sugar (for dusting the towel)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

Tools You’ll Need

• Jelly roll pan (10×15 inches)
• Parchment paper
• Clean kitchen towel
• Stand mixer or hand mixer
• Mixing bowls
• Whisk or spatula
• Cooling rack
• Sifter or fine mesh strainer

Step-by-Step Instructions

Step 1: Prepare the Pan and Preheat Oven

1. Preheat oven to 350°F (175°C).
2. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
3. Lay out a clean kitchen towel and dust it generously with powdered sugar. This will prevent the cake from sticking when you roll it.

Step 2: Make the Carrot Cake Batter

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2. In a large bowl, beat eggs, granulated sugar, and brown sugar on high speed for about 2–3 minutes until thick and pale.
3. Add vanilla extract and mix until combined.
4. Stir in the dry ingredients just until incorporated.
5. Gently fold in grated carrots and nuts (if using).

Step 3: Bake the Cake

1. Pour the batter into the prepared pan and spread evenly with a spatula.
2. Bake for 12–14 minutes or until the top springs back when touched and a toothpick comes out clean.
3. Immediately turn the hot cake onto the prepared towel.
4. Peel off the parchment paper, then carefully roll the cake and towel together starting from the short end.
5. Let it cool completely on a wire rack (about 1 hour).

Step 4: Make the Cream Cheese Frosting

1. In a medium bowl, beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar and vanilla extract and beat until light and fluffy.
3. Chill the frosting slightly if it’s too soft to spread.

Step 5: Assemble the Cake Roll

1. Once the cake is completely cool, gently unroll it.
2. Spread the cream cheese frosting evenly over the surface.
3. Carefully re-roll the cake without the towel, this time to keep the frosting inside.
4. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to firm up.

Step 6: Serve & Garnish

1. Dust the top with powdered sugar just before serving.
2. Slice into ½- to 1-inch pieces and serve chilled or at room temperature.

Tips for Success
Use Finely Grated Carrots – They blend better into the batter and keep the cake moist.
Roll While Warm – This prevents cracks and helps the cake “remember” its shape.
Cool Completely – Never frost a warm cake or it will melt the filling.
Chill Before Slicing – Refrigerating helps the cake set and makes clean cuts easier.
Dust Generously – Powdered sugar on the towel prevents sticking during the initial roll.

Serving Suggestions
Holiday Dessert – Perfect for Easter, Thanksgiving, or Christmas.
Afternoon Tea – Serve with a cup of coffee or tea for a cozy treat.
Mini Dessert Board – Add it to a platter with other small sweets for a pretty display.
Gift Idea – Wrap slices in parchment for a homemade edible gift.

How to Store & Make Ahead

Storing:

• Refrigerator: Store the rolled cake in an airtight container for up to 4 days.
• Don’t add powdered sugar until just before serving.

Freezing:

• Freeze the whole roll (wrapped tightly in plastic wrap) for up to 2 months.
• Thaw overnight in the fridge before serving.

Reheating:

• Not necessary—this dessert is best served cold or at room temp.

Frequently Asked Questions

1. Can I make this gluten-free?
   Yes, use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum.
2. Can I skip the nuts?
   Absolutely! They’re optional and can be left out without affecting texture.
3. Can I use pre-shredded carrots?
   It’s better to grate fresh carrots. Pre-shredded ones are often too thick and dry.
4. What if my cake cracks?
   A few cracks are normal and can be hidden with powdered sugar or extra frosting on top.
5. Can I double the recipe?
   Yes, just use two pans or bake in batches for multiple rolls.

Final Thoughts
This Carrot Cake Roll with Cream Cheese Frosting is a stunning and delicious dessert that’s easier than it looks. With its tender, spiced cake and fluffy filling rolled into a beautiful swirl, it’s a treat that impresses every time. Whether you’re baking for a celebration or just because, this cake roll is sure to earn a spot in your favorite dessert rotation.

Try it out and share your experience—tag your photos and leave a review below. Happy rolling!

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Chill Time: 1 hour
Cuisine: American

Nutritional Information (Per Slice):
Calories: 290 | Protein: 4g | Carbohydrates: 30g | Fat: 17g | Fiber: 1g | Sodium: 190mg

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