Carrot Cake Roll with Cream Cheese Frosting Recipe
This Carrot Cake Roll with Cream Cheese Frosting is a delightful twist on traditional carrot cake, featuring a moist, spiced cake rolled with a smooth and tangy cream cheese frosting. Perfect for holidays, special occasions, or an elegant dessert treat, this easy-to-make recipe delivers beautiful presentation and irresistible flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup chopped walnuts (optional)
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture is thick, pale, and fluffy, approximately 3 to 5 minutes.
- Add Flavor and Carrots: Stir in the vanilla extract and grated carrots into the egg mixture, incorporating them evenly.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture until just combined to maintain the lightness. Gently fold in chopped walnuts if using.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake in the oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Invert and Roll Cake: Remove the cake from the oven and immediately invert it onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short end, roll the cake up with the towel inside, and let it cool completely while rolled, about 1 hour.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract, then gradually add powdered sugar, mixing until smooth. If the frosting is too thick, add milk one tablespoon at a time to reach desired spreading consistency.
- Unroll and Frost Cake: Once the cake is completely cool, gently unroll it and spread the cream cheese frosting evenly over the surface.
- Re-roll and Chill: Carefully roll the cake back up without the towel, placing it seam-side down on a serving platter. Refrigerate the cake roll for at least 30 minutes to set before slicing and serving.
Notes
- For easier rolling, make sure to roll the cake while it is still warm and use a lightly sugared towel to prevent sticking.
- Chilling the cake after frosting helps the cake hold its shape and makes slicing easier.
- Walnuts are optional; you can substitute with pecans or omit nuts altogether for a nut-free version.
- Ensure cream cheese and butter are softened for a smooth frosting consistency.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days.
Keywords: carrot cake roll, cream cheese frosting, rolled cake, spiced carrot cake, easy dessert recipe
