Bookmark
This carrot cake roll brings together fresh shredded carrots with the warmth of cinnamon, ginger, cloves, and nutmeg in a light, tender sponge. Rolled with a rich cream cheese frosting, it creates a stunning spiral that stays moist and delicious after chilling. This dessert is perfect for celebrations or a special treat with afternoon tea, offering a balance of sweet, spicy, and tangy flavors in every bite.
The first time I made this roll I was unsure about rolling the cake but it worked beautifully. Now it’s a family favorite, especially for spring and birthday celebrations.
Ingredients
- All purpose flour: because it provides structure and flexibility allowing a sponge that rolls smoothly. Use unbleached flour for best texture
- Baking powder and baking soda: to help the cake rise and maintain a light fluffiness
- Salt: brightens the spices and prevents the cake from being overly sweet
- Ground cinnamon ginger nutmeg and cloves: for warm aromatic notes. Freshly ground spices will always taste better
- Eggs: act as a binding agent and lighten the sponge, very fresh ones give the best rise
- Granulated sugar: to sweeten and tenderize the crumb, fine sugar dissolves quickly
- Canola or vegetable oil: keeps the cake moist without overpowering the spices or carrot flavor
- Vanilla extract: deepens natural sweetness, real pure vanilla extract is ideal
- Freshly shredded carrots: give moisture texture and subtle sweetness. Grate them yourself for the best consistency
- Full fat cream cheese: adds creamy tang to the frosting
- Butter: for silky smooth frosting texture and richness, bring to room temperature before mixing
- Powdered sugar: sweetens and smooths the frosting, sifted before use 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 on the sides to lift the cake out easily after baking. In a medium bowl whisk together the flour baking powder baking soda salt and spices until evenly mixed. In a separate large bowl whisk eggs sugar oil and vanilla for about two minutes until the mixture is pale and slightly fluffy. Gradually add the dry ingredients to the wet mixing gently until no dry flour remains but do not overmix. Fold in the shredded carrots carefully distributing them evenly without pressing. Pour the batter immediately into the prepared pan and gently spread it with an offset spatula so the layer is thin and even. Bake for ten to thirteen minutes or until the top springs back when touched and a toothpick inserted into the center comes out clean.
- Roll and Cool:
- Remove the cake from the oven and immediately lift it out of the pan using the parchment paper. Set it on a clean flat surface. Roll the cake and parchment together starting from one short side into a tight log. This rolling while warm maintains flexibility and prevents cracks when you unroll it later. Let the rolled cake cool for at least ten minutes while rolled.
- Prepare the Frosting:
- In a medium bowl beat the cold cream cheese and softened butter together until smooth and lump free. Slowly sift in the powdered sugar a little at a time beating well after each addition. Add vanilla toward the end and continue beating until the frosting is light and fluffy.
- Assemble the Cake Roll:
- Once the cake has cooled unroll it gently on a flat surface. Spread a thick layer of cream cheese frosting evenly from edge to edge leaving a half inch margin unspread at the far end. Re roll the cake tightly without the parchment paper finishing with the seam on the bottom. Wrap the roll in plastic wrap tightly and chill for at least one hour or freeze for about thirty minutes to help it set its shape.
- Serve:
- To cut clean slices use a large sharp knife dipped in hot water and wiped dry between cuts. Allow the slices to warm slightly at room temperature for the softest creamy texture before serving.
I always sneak spoonfuls of the cream cheese frosting while assembling and my kids fight over the frosted ends. Making this together is a treasured spring break tradition in our family filled with laughter and happy messes.
Storage Tips
Wrap the cake roll tightly in plastic wrap to keep it fresh in the refrigerator for up to four days. For longer storage freeze the whole roll or cut into single servings and wrap each piece separately. Thaw in the fridge overnight or bring to room temperature for a quick treat. Only cut what you plan to eat to preserve freshness.
Ingredient Substitutions
Substitute white whole wheat flour for added fiber or use a gluten free flour blend if needed. Vegan cream cheese and plant based butter can replace dairy but the flavor will be slightly different. For a spicier twist, increase the ginger or add a pinch of cardamom.
Serving Suggestions
This cake roll is delightful on its own or dusted lightly with powdered sugar. Embellish with fresh berries or candied nuts for parties. It pairs beautifully with tea or makes an elegant brunch dessert.
Chill the filled roll well before slicing to create clean beautiful spirals. Let slices sit briefly at room temperature for the creamiest texture and best flavor.
Common Recipe Questions
- → What gives these treats their red velvet color?
The vibrant red hue comes from red gel food coloring combined with unsweetened cocoa powder, which adds a subtle chocolate depth.
- → Why is chilling the dough important?
Chilling firms the dough, making it easier to shape and helping maintain the thumbprint indentations during baking.
- → How is a soft texture achieved in these cookies?
Room temperature butter beaten with sugars creates a light, fluffy base, while careful mixing and precise baking time ensure tenderness.
- → Can the cream cheese filling be substituted?
Yes, alternatives like mascarpone or sweetened ricotta can be used for a creamy variation.
- → What storage tips help maintain freshness?
Store the baked cookies without filling at room temperature in an airtight container up to three days; keep the filling refrigerated separately for best freshness.