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This carrot cake roll offers a beautiful combination of fresh shredded carrots and a warm blend of spices baked into a light, fluffy sponge. Rolled with a tangy cream cheese frosting, this dessert creates an inviting spiral that is as visually stunning as it is delicious. The cake stays moist thanks to the fresh carrots and light oil base while the creamy filling adds just the right contrast, making it perfect for special occasions or an everyday treat.
I first made this cake roll feeling unsure about the rolling technique but it turned out beautifully. Now it’s a family favorite we look forward to around spring and birthday celebrations.
Ingredients
- All purpose flour: providing structure and flexibility for rolling choose unbleached for best texture
- Baking powder and baking soda: which ensure a light and fluffy cake
- Salt: to enhance the spice flavors and balance sweetness
- Ground cinnamon ginger nutmeg and cloves: for that signature warm spice blend freshly ground if possible for strong aroma
- Eggs: that bind the sponge and keep it delicate freshest eggs deliver the best rise
- Granulated sugar: to sweeten and soften the crumb fine sugar dissolves seamlessly
- Canola or vegetable oil: which keeps the cake moist without overpowering flavors
- Vanilla extract: adding depth and a natural sweetness pure vanilla is ideal
- Freshly shredded carrots: which provide moisture color and natural sweetness grate yourself for the perfect bite
- Cream cheese: for a creamy tangy frosting full fat yields the silkiest result
- Butter: that brings richness and smoothness to the filling softened to room temperature for easy mixing
- Powdered sugar: for sweet smooth frosting sifted to avoid lumps
Instructions
- Bake the Cake:
- Preheat the oven to three hundred seventy five degrees Fahrenheit. Line a ten by fifteen inch jelly roll pan with parchment paper leaving enough overhang to lift the cake out easily. In a medium bowl whisk together the flour baking powder baking soda salt and spices until well combined. In a separate large bowl whisk eggs sugar oil and vanilla for about two minutes until pale and slightly fluffy. Gradually add the dry ingredients to the wet mixture stirring gently until no dry flour remains but do not overmix. Fold in the freshly grated carrots carefully so they remain evenly distributed without being crushed. Pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for ten to thirteen minutes until the top springs back when touched and a toothpick inserted comes out clean.
- Roll and Cool:
- Immediately after baking lift the hot cake from the pan using the parchment paper and set it on a clean surface. Starting at a short edge roll the cake and parchment together into a tight spiral. This helps form the shape and prevents cracks when filling. Let the cake cool rolled up for at least ten minutes.
- Prepare the Frosting:
- In a medium bowl beat cold cream cheese and softened butter together until smooth and lump free. Gradually sift in the powdered sugar in small amounts beating well after each addition. Stir in vanilla extract last and continue beating until the frosting is fluffy and creamy.
- Assemble the Cake Roll:
- Once the cake is cool unroll it gently and evenly spread a generous layer of cream cheese frosting over the surface leaving about half an inch bare along the far edge. Carefully roll the cake tightly without the parchment paper finishing with the seam side down. Wrap the roll tightly in plastic and chill for at least one hour or freeze for thirty minutes to set the shape.
- Serve:
- For clean slices use a large sharp knife dipped in hot water and wiped dry between cuts. Allow slices to warm slightly to room temperature for the creamiest texture.
I always sneak a spoonful of cream cheese frosting while assembling which started a little playful battle among my kids over the frosted ends. Every spring break we bake this together and it has become a joyful family tradition to share those sweet frosty ends right from the fridge while laughing around the kitchen table.
Storage Tips
Wrap the entire cake roll tightly in plastic wrap to store it in the refrigerator for up to four days. For longer storage freeze the whole roll or cut it into individual slices wrapped separately. Thaw in the refrigerator overnight or leave at room temperature for a quick sweet treat. Slicing only what you need helps keep the rest fresh longer.
Ingredient Substitutions
White whole wheat flour works well for added fiber or a gluten free blend if you need it. Vegan cream cheese and plant based butter are good dairy free alternatives although the flavor will be slightly different. Try boosting the warm spices by adding extra ginger or even a pinch of cardamom to switch things up.
Serving Suggestions
This cake is delightful on its own or lightly dusted with powdered sugar. For celebrations garnish with fresh berries or candied nuts around the plate. It pairs beautifully with a cup of tea or as a centerpiece at a festive brunch.
This carrot cake roll is both impressive and approachable making it a perfect dessert for gatherings or weekday treats. Chill briefly before slicing for the cleanest spirals.
Common Recipe Questions
- → What pan size works best?
A 10x15-inch jelly roll pan is ideal for baking a thin, flexible sponge that rolls easily without cracking.
- → How to prevent cracking when rolling?
Roll the cake while it’s still warm using the parchment paper to keep it moist and flexible, which helps avoid cracks during shaping.
- → Can this be prepared in advance?
Yes, the assembled roll can be chilled in the refrigerator or freezer and sliced just before serving for optimal texture and freshness.
- → Which spices enhance the flavor?
A blend of cinnamon, ginger, nutmeg, and cloves adds warmth and complements the natural sweetness of the carrots.
- → How should leftovers be stored?
Wrap the roll tightly in plastic wrap and refrigerate to keep it moist and fresh for several days.
- → Is freezing this dessert possible?
Yes, the cake roll freezes well whole or sliced for up to one month. Thaw in the refrigerator or at room temperature before serving.