Description
This Carrot Cake Roll with Cream Cheese Frosting is a moist, spiced carrot sponge rolled around a rich, tangy cream cheese filling. A showstopper dessert that’s easier than it looks, and perfect for spring gatherings or cozy afternoons with coffee.
Ingredients
3/4 cup carrots, freshly grated
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons vegetable oil
8 oz cream cheese, softened
1 cup powdered sugar
2 tablespoons butter, softened
1/2 teaspoon vanilla extract (for frosting)
Instructions
1. Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease it.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another large bowl, whisk the eggs and granulated sugar until pale and thick.
4. Mix in the vanilla and oil. Fold in grated carrots.
5. Gently fold the dry ingredients into the wet ingredients until combined.
6. Spread the batter evenly into the prepared pan and bake for 12–14 minutes.
7. While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll it up in the towel. Cool completely.
8. For the frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
9. Unroll the cake, spread frosting evenly, and gently re-roll.
10. Chill before slicing and serving.
Notes
Use freshly grated carrots for maximum moisture—avoid pre-shredded ones.
Roll the cake while warm to prevent cracking.
Chill the filled roll before slicing for the cleanest swirls.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: carrot cake roll, cream cheese, Easter dessert