Carrot Cake Roll is hands down the best carrot cake recipe!
Perfectly moist, packed with fresh carrots, and bursting with spice, it’s stuffed with dreamy cream cheese frosting.
Ideal for any holiday, this delicious cake will have everyone begging for the recipe.
Get your veggies in with this tasty dessert!
Ingredients
For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the oven to 350°F (175°C) and line a 15×10-inch pan with parchment paper.
Step 2: Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.
Step 3: In another bowl, beat eggs and sugars until thick (3-4 minutes). Add vanilla.
Gradually add flour mixture, then fold in grated carrots and walnuts.
Step 4: Pour batter into the pan and spread evenly. Bake for 10-12 minutes.
Step 5: Dust a towel with powdered sugar. Turn the hot cake onto the towel, peel off the parchment, and roll up with the towel.
Cool completely.
Step 6: Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
Step 7: Unroll the cake, spread the filling (save some for the frosting), then roll it up without the towel.
Wrap in plastic wrap and chill for at least 1 hour.
Step 8: Top with the remaining cream cheese filling and chopped walnuts. Slice and enjoy!
Frequently Asked Questions (FAQs)
1. Can I use a different type of frosting?
Yes, you can use any frosting you prefer, but cream cheese frosting is the classic choice for carrot cake.
2. Can I make the cake roll ahead of time?
Absolutely! Make the cake roll a day in advance and store it in the refrigerator.
3. What if I don’t have a jelly roll pan?
You can use a regular baking sheet, but ensure it’s similar in size (15×10 inches) for best results.
4. Can I freeze the cake roll?
Yes, wrap the cake roll tightly in plastic wrap and foil, then freeze. Thaw in the refrigerator before serving.
5. How do I prevent the cake from cracking?
Rolling the cake in a towel immediately after baking helps prevent cracks by keeping it pliable as it cools.
Carrot Cake Roll
Ingredients
For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts optional
For the cream cheese filling:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 15x10-inch pan with parchment paper.
- Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.
- In another bowl, beat eggs and sugars until thick (3-4 minutes). Add vanilla. Gradually add flour mixture, then fold in grated carrots and walnuts.
- Pour batter into the pan and spread evenly. Bake for 10-12 minutes.
- Dust a towel with powdered sugar. Turn the hot cake onto the towel, peel off the parchment, and roll up with the towel. Cool completely.
- Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll the cake, spread the filling (save some for the frosting), then roll it up without the towel. Wrap in plastic wrap and chill for at least 1 hour.
- Top with the remaining cream cheese filling and chopped walnuts. Slice and enjoy!
