Description

Experience the delightful twist of our Carrot Cake Roll, an elegant dessert that brings together the warm spices of traditional carrot cake and the creamy goodness of cream cheese frosting. Perfect for Easter or any festive occasion, this rolled cake not only captivates with its stunning presentation but also offers a moist and flavorful treat that everyone will adore. Easy to make and even easier to customize, it’s a showstopper that fits seamlessly into any celebration or casual gathering. Whether you’re serving it at a holiday feast or enjoying it during afternoon tea, this carrot cake roll is sure to impress.

Ingredients

Scale

¾ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
3 large eggs
¾ cup granulated sugar
2 Tbsp oil (canola/vegetable)
1 tsp vanilla extract
2 cups shredded carrots (loosely packed into measuring cup)
8 oz brick cream cheese (cold)
8 Tbsp butter (1 stick; room temperature)
1 cup powdered sugar
1 tsp vanilla extract

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Instructions

Preheat oven to 375°F and line a jelly roll pan with parchment paper.
In a bowl, mix flour, baking powder, baking soda, salt, and spices; set aside.
In another bowl, whisk eggs until frothy; add sugar, oil, and vanilla.
Combine wet and dry ingredients; fold in shredded carrots.
Spread batter in prepared pan and bake for 10–13 minutes until springy.
Roll the warm cake in parchment; cool for 10 minutes then unroll.
For frosting, beat cream cheese and butter until smooth; add powdered sugar and vanilla.
Frost the cake (leave one edge unfrosted) then re-roll tightly.
Chill for an hour before slicing.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 15g
Sodium: 195mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg