Cake

CARROT CAKE ROLL

This Carrot Cake Roll is a classic Easter dessert with a twist. Spiced carrot cake is rolled up with the BEST cream cheese frosting inside. It’s beautiful, delicious, and easy to make.

yield: 12-14 SLICES prep time: 20 MINUTES cook time: 10 MINUTES chill time: 1 HOUR total time: 1 HOUR 30 MINUTES

CARROT CAKE ROLL

INGREDIENTS

Carrot Cake:

  • 3/4 cup all-purpose 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 ground nutmeg
  • 1/8 tsp ground cloves
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 Tbsp oil (canola/vegetable)
  • 1 tsp vanilla extract
  • 2 cups shredded carrots

The BEST Cream Cheese Frosting:

  • 8 oz cream cheese, cold
  • 8 Tbsp (1/2 cup or 1 stick) butter, room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

INSTRUCTIONS

Preheat oven to 375 degrees Fahrenheit. Line a half sheet tray/jelly roll pan with parchment paper. Can use water or cooking spray to help the paper stick to the pan/not move.

Make Carrot Cake: Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Set aside.

In a large bowl, whisk the eggs. Beat in the sugar, oil, and vanilla.

Stir the dry ingredients into the wet ingredients, until almost combined. Then fold in the carrots. Spread batter evenly into the prepared pan.

Bake at 375˚F for 10-13 minutes. Cake will spring back when touched or toothpick will come out clean from center when done.

Immediately roll cake from short end to short end inside the parchment paper. Allow to cool for 10 minutes.

Make Cream Cheese Frosting: Place cream cheese in a large bowl. Beat until smooth. Add butter 2 Tbsp at a time, beating until smooth after each addition. Add powdered sugar and vanilla all at once and mix until combined.

Carefully unroll the cake. If it cracks a little, it’s ok, just be gentle. If it’s still warm, leave it unrolled for a few extra minutes to release any excess steam/heat. Evenly spread the cream cheese frosting on all but 1-inch of the end you will be rolling towards.

Re-roll the cake, starting with the frosted end. Roll and tuck the cake as tightly as you can, working your way towards the unfrosted edge. Loosen and remove the parchment paper as you go. Then discard the parchment paper.

Wrap the whole cake roll with plastic wrap and CHILL in the refrigerator or freezer for 1(+) hour(s). (I always freeze my cake rolls.)

Use a hot knife to cut the cake roll (while still frozen/cold) by running the knife under hot water first. (You can dry the knife [recommended if not frozen] or leave it wet.) Rolls will take 20-30 minutes at room temperature to thaw.

NOTES

Parchment paper does tend to make the cake sweat a little, so you only want to let it cool slightly (5-10 minutes) and spread the frosting on it as soon as possible. Sweating may make the cake stick a little.

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CARROT CAKE ROLL

CARROT CAKE ROLL

  • Author: admin
  • Total Time: 1 HOUR 30 MINUTES
  • Yield: 12-14 SLICES 1x

Scale

Ingredients

Carrot Cake:

  • 3/4 cup all-purpose 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 ground nutmeg
  • 1/8 tsp ground cloves
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 Tbsp oil (canola/vegetable)
  • 1 tsp vanilla extract
  • 2 cups shredded carrots

The BEST Cream Cheese Frosting:

  • 8 oz cream cheese, cold
  • 8 Tbsp (1/2 cup or 1 stick) butter, room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

 

 


Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Line a half sheet tray/jelly roll pan with parchment paper. Can use water or cooking spray to help the paper stick to the pan/not move.
  2. Make Carrot Cake: Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Set aside.
  3. In a large bowl, whisk the eggs. Beat in the sugar, oil, and vanilla.
  4. Stir the dry ingredients into the wet ingredients, until almost combined. Then fold in the carrots. Spread batter evenly into the prepared pan.
  5. Bake at 375˚F for 10-13 minutes. Cake will spring back when touched or toothpick will come out clean from center when done.
  6. Immediately roll cake from short end to short end inside the parchment paper. Allow to cool for 10 minutes.
  7. Make Cream Cheese Frosting: Place cream cheese in a large bowl. Beat until smooth. Add butter 2 Tbsp at a time, beating until smooth after each addition. Add powdered sugar and vanilla all at once and mix until combined.
  8. Carefully unroll the cake. If it cracks a little, it’s ok, just be gentle. If it’s still warm, leave it unrolled for a few extra minutes to release any excess steam/heat. Evenly spread the cream cheese frosting on all but 1-inch of the end you will be rolling towards.
  9. Re-roll the cake, starting with the frosted end. Roll and tuck the cake as tightly as you can, working your way towards the unfrosted edge. Loosen and remove the parchment paper as you go. Then discard the parchment paper.
  10. Wrap the whole cake roll with plastic wrap and CHILL in the refrigerator or freezer for 1(+) hour(s). (I always freeze my cake rolls.)
  11. Use a hot knife to cut the cake roll (while still frozen/cold) by running the knife under hot water first. (You can dry the knife [recommended if not frozen] or leave it wet.) Rolls will take 20-30 minutes at room temperature to thaw.

Notes

Parchment paper does tend to make the cake sweat a little, so you only want to let it cool slightly (5-10 minutes) and spread the frosting on it as soon as possible. Sweating may make the cake stick a little.

CARROT CAKE ROLL_

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