Carrot Cake Roll with Cream Cheese Frosting

I can’t tell you how much I appreciate you stopping by today! If you’re anything like me, you’re always on the hunt for a dessert that’s not just delicious but also a little bit different—something that will wow your guests and leave them asking for the recipe. This Carrot Cake Roll with Cream Cheese Frosting is exactly that kind of treat. The rich flavors of a classic carrot cake are rolled up into a beautiful spiral, with creamy, tangy frosting in every bite. It’s a showstopper on any dessert table, but trust me, it’s easy enough for even a beginner to make!

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Overview of the Recipe

This Carrot Cake Roll combines the warmth of cinnamon, ginger, and nutmeg with the freshness of grated carrots, all wrapped around a luscious cream cheese filling. It’s the perfect balance of sweet and spice, with a texture that’s incredibly soft and tender. Plus, rolling the cake gives it a unique presentation that will impress everyone at your table.

Why You’ll Love This Recipe:

• Flavorful: The spices and carrots create a depth of flavor that’s both comforting and delightful.
• Stunning Presentation: Rolled cakes have a visually appealing spiral that’s perfect for any occasion.
• Versatile: You can add nuts, raisins, or even pineapple to the batter for extra texture and flavor.

Ingredients

For the Carrot Cake:

• 3/4 cup all-purpose flour
• 1 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
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots
• 1/4 cup powdered sugar (for rolling)

For the Cream Cheese Frosting:

• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened

Necessary Tools

• 10×15-inch jelly roll pan
• Parchment paper
• Electric mixer
• Wire rack
• Clean kitchen towel
• Plastic wrap

Ingredient Additions and Substitutions

Feel free to get creative with this cake roll! You can mix in 1/2 cup of chopped walnuts or pecans for a bit of crunch. If you’re a fan of raisins or crushed pineapple, go ahead and fold them into the batter—just be sure to drain the pineapple well to avoid excess moisture.

Step-by-Step Instructions

1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure to leave an overhang on the sides, and grease the parchment.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs, granulated sugar, and brown sugar on high speed for about 2 minutes, until the mixture is thick and pale. Add the vanilla extract.
4. Combine and Fold: Gradually add the flour mixture to the egg mixture, mixing just until combined. Gently fold in the grated carrots.
5. Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the top of the cake springs back when touched.
6. Roll the Cake: Lay a clean kitchen towel on a flat surface and sprinkle it with powdered sugar. Once the cake is out of the oven, carefully invert it onto the prepared towel. Gently peel off the parchment paper. Starting from a short end, roll the cake and towel together into a log. Let it cool completely on a wire rack.
7. Prepare the Frosting: While the cake cools, beat the softened cream cheese, butter, powdered sugar, and vanilla extract together until smooth and creamy.
8. Frost and Re-Roll: Once the cake is cooled, carefully unroll it and spread the cream cheese frosting evenly over the cake. Re-roll the cake (without the towel) and wrap it in plastic wrap. Refrigerate for at least 1 hour before serving.
9. Serve: Dust the top with powdered sugar before slicing and serving.

What to Serve with Carrot Cake Roll

This Carrot Cake Roll pairs beautifully with a cup of hot coffee or tea. For a special touch, serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. The creamy, sweet toppings complement the spices in the cake perfectly!

Tips for Making the Perfect Cake Roll

• Don’t Overbake: Keep an eye on the cake during the last few minutes of baking. Overbaking can make the cake dry and harder to roll.
• Roll While Warm: Rolling the cake while it’s still warm helps to prevent cracks.
• Cool Completely: Make sure the cake is completely cooled before adding the frosting, or the frosting will melt and become runny.

Storage Instructions

Store any leftovers in the refrigerator, tightly wrapped in plastic wrap, for up to 3 days. You can also freeze the cake roll for up to 2 months—just wrap it well and thaw in the refrigerator before serving.

FAQ

Can I make this recipe ahead of time?
Absolutely! This cake roll can be made a day in advance and stored in the fridge. Just dust with powdered sugar before serving.

Can I use pre-shredded carrots?
I recommend grating fresh carrots for this recipe. Pre-shredded carrots tend to be drier and less flavorful.

Conclusion

This Carrot Cake Roll with Cream Cheese Frosting is the perfect blend of classic flavors and modern presentation. It’s easy to make, stunning to serve, and absolutely delicious to eat. Whether you’re making it for a special occasion or just because, it’s sure to become a favorite in your household.

If you loved this recipe, be sure to check out my other delicious treats, like these Cherry Pie Bars, Super Fluffy Homemade Muffins, or festive 4th of July Brownies for more dessert inspiration!

Interactive Elements

Did you try this recipe? I’d love to hear how it turned out for you! Leave a review and share your photos on Pinterest using the hashtag #MyCarrotCakeRoll. And don’t forget to subscribe to my newsletter for more delicious recipes straight to your inbox!

Nutritional Information

• Calories: 310 kcal per serving
• Serving Size: 10 servings

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