Crazy for Crust

Mar 24

Carrot Cake Roll

This Carrot Cake Roll is a delicious take on the favorite Easter cake! Spicy carrot cake is rolled up with cream cheese frosting, for a dessert that will wow your family and friends.


I am often sad that I only have one child. If you’ve read this blog for any length of time, or know me at all, you know that I always wanted two kids. I myself am an only child, and while I loved that, I always wanted more. Having more than one child was not in the cards for us, and I really am okay with that – most days. Some days are harder. Some are easier.

And the easier days are when I am reminded of how much easier it is sometimes to have an only. (And yes, I firmly believe that it is not always easier to have one child. That’s another convo for another day.) This weekend was one of those reminders. Jordan was invited to sleepover at her cousins’ house that is a two hour drive from here. We met halfway yesterday, and I’ll pick her up at the same place this afternoon.

Which means that, all afternoon yesterday and until 1:00 today, I am childless.

And it’s kind of awesome.

My husband already had a trip planned for today. So he left at 5am. I got up and am now spending five straight hours getting 60% of my work done for the week because it’s Spring Break and ohmigod how do you work when the kid is home? I mean, without hiring Mr. T.V.?

So yeah, it’s days like today I am kind of happy I only have one. The days of wishing for two are stretching farther and farther apart, especially now that Jordan has found a “sister” who she can spend every waking moment on FaceTime with. Since she’s the only “only” child that we know, it’s nice for her to be able to connect with another kid who is in her boat. It reminds me of when I was a kid and all my friends were onlys: we were each others sisters.

Anyway, the wonder of the only child is the reason I can actually bring you a post today. And all week. So, yeah. I’m happy today. :)

And you should be happy too, because I made you another cake roll, one that is perfect for Easter. A Carrot Cake Roll.


I got so much positive response on my Chocolate Caramel Turtle Cake Roll, that I decided to make another one. Since Easter is next week, Carrot Cake was the obvious choice. Also, I can tempt my husband to eat my goodies, so it’s a double win.

I had a lot of comments last time about how people are scared of making cake rolls. I was too – I had had a pan and a recipe for approximately 4 years before I gave in and tried it. And, with a little patience, it’s really SO easy. I thought I would try to do a visual for all of you who want to try, to help illustrate my instructions.

{Process photos are so not me. I find them hard, and the lighting sucks. So…don’t judge, mmkay?}


First, while your cake is in the oven, lay out a (clean) kitchen towel on your work surface. Cover it with a heavy dusting of powdered sugar (about 1/4 cup). Just make sure the powdered sugar covers the entire space with the cake will lay. This will ensure it doesn’t stick!


When the cake comes out of the oven, immediately overturn it onto your prepared towel. Remove the pan and the foil.


Starting at the short end of the cake, fold the towel over the edge, then gently roll the cake up in the towel. Try to roll it tight.


Once it’s rolled up, let it sit in the towel until it’s completely cooled, about 1-2 hours depending on how warm or cold your kitchen is. While you’re waiting watch the RHOBH reunion, eat some cookies, and make your frosting.


Once the cake is cooled, unroll it carefully. It won’t give you any trouble. Spread the frosting evenly across the cake, being sure to get right up to the long edges. Those will become the two ends of the cake roll once you’re done – you don’t want those pieces to be devoid of frosting!


Then, simply roll it back up, as tight as you can, peeling away the towel as you go. I probably could have used a little more powdered sugar on the towel, but it came off just fine. Wrap it in plastic, and chill it for 30 minutes to one hour, until the filling is firmed up a little. Dust it with powdered sugar, slice, and serve.

See? Easy peasy, just like I promised!


This cake was adapted from the Pumpkin Roll Recipe my mother-in-law is famous for. Pumpkin cake and carrot cake is not that dissimilar, except for the produce inside. The spices are pretty much the same, and well, a cake recipe is a cake recipe.  This cake is filled with the traditional carrot cake spices of nutmeg, cinnamon, and ginger. There’s carrots, of course. I do not like pineapple or raisins in my carrot cake (or, really, ever) but you can totally add some raisins if they float your boat.

And the filling – cream cheese frosting. I mean…is there anything better ever? Some day I want to make a cake of just that: cream cheese frosting. Delightfully rich and sweet. If you like nuts in your carrot cake, I suggest adding a 1/2-1 cup of toasted walnuts or pecans to the filling. Sprinkle them over it before rolling. It will add a delicious crunch to your cake.

Because the filling is so rich, this cake doesn’t need frosting, so I sprinkled it with powdered sugar. That’s what my MIL does with her Pumpkin Cake Roll and it’s the perfect complement. You could also use some toasted coconut…that would be amazing too!

Now that I’ve made you two roll cakes and one set of instructions, you really must try it. No more excuses!


Now, if you’ll excuse me, I need to write 4 more posts and impersonate the Easter Bunny since I won’t be alone again for 8 more days.

Happy Sunday!

Carrot Cake Roll

Yield: 12 servings

A delicious spring version of your favorite cake roll: Carrot Cake Roll! This is easy to make if you follow my photo tutorial!


For the Cake:

  • 3 eggs
  • 2/3 cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 3/4 cup flour
  • 2 cups shredded carrots (about 2 medium carrots)
  • Powdered sugar, to aid in rolling

For the Filling:

  • 6 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting


  1. Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  2. Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
  3. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
  4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
  5. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
  7. While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
  8. When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.


If your carrots are wet, you may want to pat them dry before adding to the batter so your batter is not too wet.

Add some walnuts to the filling for a nice texture!

The Perfect Carrot Cake Roll with photo tutorial

You may also enjoy these cakes:

Sugar-Free Pumpkin Snack Cake

sugar free pumpkin cake 1 words

Raspberry Snack Cake


Sweets from friends:
Banana Snack Cake from A Kitchen Addiction
Carrot Cake Poke Cake from Something Swanky
Triple Chocolate Poke Cake from Six Sisters’ Stuff

237 Responses to “Carrot Cake Roll”

  1. Summer @ Mallow and Co posted on March 24, 2013 at 12:42 pm (#)

    Oh my gosh, I love this! I love carrot cake! And I love cake rolls even more–they totally get the filling to cake ratio right!!! (1:1… of course) And I totally understand your 1 child feelings… infertility is a beast :(


    • Dorothy Kern replied on March 24th, 2013 at 5:56 pm

      Yes! Filling to cake ratio is awesome. And yeah. Infertility can suck it.


  2. Aimee @ ShugarySweets posted on March 24, 2013 at 12:47 pm (#)

    I’ve been tossing around ideas for an Easter cake roll, but carrot cake never occurred to me. This looks delicious!!


  3. tanya posted on March 24, 2013 at 12:48 pm (#)

    Somedays’ I’m crazy enough to wish we had 4th! Then, when I have those blessed 5 hours a week when everyone is at school, I realize I would prefer the quiet time to another kid! Dorothy, I truly believe you’ve mastered the art of cake rolls! Look at those perfect spirals!


    • Dorothy Kern replied on March 24th, 2013 at 5:54 pm

      Totally, right on there Tanya. Quiet is amazing. :)


  4. michelle posted on March 24, 2013 at 12:49 pm (#)

    how fun! doing a cake roll is on my list, and carrot cake to boot, double win!


    • Dorothy Kern replied on March 24th, 2013 at 5:53 pm

      I have so many more versions I want to make! :) Thanks Michelle!


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  6. Maria posted on March 24, 2013 at 1:04 pm (#)

    I LOVE this idea!!!! Your carrot cake roll sounds absolutely delicious and I cannot wait to try to make it!!!! I’m pinning this so I can make it the next time I need to make a good dessert! I love your recipes!


    • Dorothy Kern replied on March 24th, 2013 at 5:53 pm

      Thanks for the pin Maria!


  7. Carla posted on March 24, 2013 at 1:43 pm (#)

    First, I read your post on infertility and just blown away with how much you opened up. Thank you for that. Second, I’ve seen the famous pumpkin roll cakes but never thought of carrot cake! Every time I roll mine up, they break haha maybe I’ll give this a go.


    • Dorothy Kern replied on March 24th, 2013 at 5:53 pm

      Thanks Carla! :) I wonder why it breaks? I do notice that this recipe is more dense and not as “springy” or light as a regular cake. Possibly that’s why?


  8. Averie @ Averie Cooks posted on March 24, 2013 at 1:53 pm (#)

    I think this is my favorite post you’ve ever written. First because I love carrot cake SO MUCH and I remember that pumpkin roll of yours vividly and how I’ve always been nervous to just start rolling up a cake – but that post made the process seem do-able. And now, with carrot cake. And you’re right, the flavors are very similar and spices used very similar between carrot and pumpkin recipes in general. And LOVE that cream cheese.

    And I had no idea about your infertility post. Thanks for relinking that and for sharing your thoughts about having 1 child. We have an only child and it’s by choice but just raising an only child has it’s pros and cons as you pointed out. Glad you got that glorious me-time this weekend though!


    • Dorothy Kern replied on March 24th, 2013 at 5:52 pm

      Lots of pros and cons – I mean I love it and all for sure. But when I see my friends kids’ going off and playing while they do chores or whatever, and my daughter is playing alone in the back yard (knife to heart) or watching TV (bring on the guilt) I like to point out that no, it’s not always easier. Especially with a kid who is SO social and needs constant attention! :)

      Thanks for this comment Averie! It’s nice to hear of others who have one child (chosen or not) because it makes me feel less weird. EVERYONE has at least two up to 6 kids a family here. That’s kind of hard!


  9. Meg @ Sweet Twist posted on March 24, 2013 at 4:20 pm (#)

    I am a huge roll cake fan, especially with cream cheese icing, you get a better cake to icing ratio. :-)


  10. Karly posted on March 24, 2013 at 4:45 pm (#)

    I love this so much! I’ve made a chocolate ho ho cake roll, but never carrot cake! Genius!


    • Dorothy Kern replied on March 24th, 2013 at 5:40 pm

      Thanks Karly! A ho ho cake? Be still my heart!


  11. Karissa K. @ Sweet As A Cookie posted on March 24, 2013 at 5:48 pm (#)

    I just repined this. Can’t wait to try it!


    • Dorothy Kern replied on March 24th, 2013 at 5:56 pm

      Thanks for the pin Karissa!


  12. Jen @ Savory Simple posted on March 24, 2013 at 6:57 pm (#)

    It looks so perfect! Mine never come out that even. What a delicious sounding roll.


  13. Kristin posted on March 24, 2013 at 7:15 pm (#)

    Pinning this with every intention of making it. I promise.

    I don’t know how people deal with children at home. Really. I feel overwhelmed enough at school.


    • Dorothy Kern replied on March 25th, 2013 at 7:00 am

      Well, you have a class full of them. Then again…they are usually on their *best* behavior at school. I know Jordan’s teacher thinks she’s a saint who can read perfectly. Um, not at home she’s not… 😉


  14. Diana Rambles posted on March 24, 2013 at 7:23 pm (#)

    WOW! I am a *HUGE* fan of Carrot Cake!! YUM!


  15. Susan posted on March 24, 2013 at 9:20 pm (#)

    My mother taught me how to do cake rolls; this one is spectacular and would be perfect for the Easter table, XOXO


  16. sally @ sallys baking addiction posted on March 25, 2013 at 3:30 am (#)

    I never realized that it may not always be easier having just one child – thank you for bringing light to that for me, Dorothy – even though I’m not a mommy yet. I love carrot cake so so so much, definitely one of my favorite cake flavors (it’s competing with peanut butter!). Pumpkin and carrot cakes have very similar flavors and I love that you made this from scratch! Pumpkin roll is my favorite thing to eat in Autumn. Love this homemade recipe!


    • Dorothy Kern replied on March 25th, 2013 at 6:57 am

      Honestly, I think I (as an only child) was easy. I did what my mom said, and they didn’t edit their lives too much (although I was in daycare full time, so my mom got lots of “breaks” hahaha). But Jordan is SOOOOO social and energetic that it’s hard to be her constant plaything, especially when I have chores or *gasp* work to do. Then the guilt kicks in! Plus, being an only child, I know what it’ll be like for her as an adult…and that’s something that’s hard for me, because I feel a lot of only-child guilt (I’m not there for my parents enough, I can’t be there for them when they age, etc.).

      Carrot cake is quickly becoming one of my favorites! Especially with this frosting. :) Thanks so much Sally!


  17. Jocelyn @BruCrew Life posted on March 25, 2013 at 5:49 am (#)

    Oh carrot cake roll how I wish you were in my kitchen right now so I could enjoy your deliciousness with my coffee!!!! Dorothy, this is so awesome looking! I love pumpkin rolls in the Fall, and now I can enjoy an awesome carrot one in the Spring.


    • Dorothy Kern replied on March 25th, 2013 at 6:53 am

      It would be perfect with coffee…hmmm….now I’m thinking breakfast??? :) Thanks Jocelyn!


  18. Jocelyn (Grandbaby Cakes) posted on March 25, 2013 at 7:21 am (#)

    That seriously looks so delish! I adore cake rolls, easy access to the good stuff!


  19. Kiran @ posted on March 25, 2013 at 7:52 am (#)

    Don’t ask me why, but we grew up referring to this as “swiss roll”. All I know is I want a few slices 😀


    • Dorothy Kern replied on March 25th, 2013 at 11:47 am

      Yes, that’s another name for it! Thanks Kiran!


  20. Nancy P.@thebittersideofsweet posted on March 25, 2013 at 8:38 am (#)

    This cake roll looks so yummy, I just made a pumpkin one but I need to try carrot cake!!


    • Dorothy Kern replied on March 25th, 2013 at 11:46 am

      I want to make one in every flavor!


  21. Nicole @ Young, Broke and Hungry posted on March 25, 2013 at 9:42 am (#)

    Growing up with a older brother, I sometimes wished to be an only child. Then at least I could have been left alone in peace. This cake rolls looks a lot easier then I would have thought. And the cream cheesing filling just tops it off.


    • Dorothy Kern replied on March 25th, 2013 at 11:47 am

      I always loved being an only child! I prefer to be alone! :) Thanks Nicole!


  22. Julie @ Julie's Eats & Treats posted on March 25, 2013 at 9:47 am (#)

    Why am I so scared of making a cake roll? I have this irrational fear it’s going to end up crumbling and looking terrible. Your is so pretty like always!


    • Dorothy Kern replied on March 25th, 2013 at 11:45 am

      It’s so much easier than it looks! I think the key is that the cake isn’t really fluffy, like a normal cake. It’s more dense, so it can handle rolling. :)


  23. Ashley posted on March 25, 2013 at 11:07 am (#)

    Oh goodness! What a gorgeous cake roll. And carrot cake?! Sold! I’ve never made a cake roll before, but your great photos have given me the confidence to do so.


    • Dorothy Kern replied on March 25th, 2013 at 11:44 am

      Thanks Ashley! I hope you try, let me know what you think!


  24. Amy @Very Culinary posted on March 25, 2013 at 11:19 am (#)

    Luckily infertility didn’t invade my house, but I did have a miscarriage in between my 1st and 2nd…that was incredibly sad and disappointing. So I can only imagine what infertility is like. Thank goodness for sugar. I want to make this. But only after finishing your cookie bark, which has invaded my house.


    • Dorothy Kern replied on March 25th, 2013 at 11:43 am

      Oh, cookie bark. I need more of that. :) And I’m sorry to hear about your challenges – such a sad thing!


  25. Meghan @ The Tasty Fork posted on March 25, 2013 at 11:44 am (#)

    Is it wrong when I saw your first picture I said, “Yum Yum, give me some.” :)

    Rolled up cakes are great — every bite has equal amounts cakes and filling. LOVE this for Easter!


  26. Shannon posted on March 25, 2013 at 11:48 am (#)

    I’ve been wanting to make a cake roll, but was always intimidated by it. Thanks for the awesome instructions. Now, I just might try one!


    • Dorothy Kern replied on March 25th, 2013 at 4:46 pm

      I hope you try it Shannon! It’s easier than you think!


  27. Brenda @ SweetSimpleStuff posted on March 25, 2013 at 12:12 pm (#)

    I have been a cake roll chicken … I always think about making one and never do it. I’m going to make your recipe … promise. I have 3 boys (men) … it doesn’t matter how many children you have … there are good and not so good aspects to everything. I remember very few nights when all 3 were gone at the same time … not very much alone time!


    • Dorothy Kern replied on March 25th, 2013 at 4:46 pm

      I can imagine! It’s one of the perks of an only. :) Thanks Brenda!


  28. carrian posted on March 25, 2013 at 1:38 pm (#)

    Can’t wait to make this for my carrot cake obsessed sister!


    • Dorothy Kern replied on March 25th, 2013 at 4:46 pm

      I hope she loves it Carrian! Thank you!


  29. gayathri ramanan posted on March 25, 2013 at 2:09 pm (#)

    carrot roll is absolutely creamy and delicious…going to pin it…
    lovely clicks..makes me tempting..


  30. Jen B posted on March 25, 2013 at 2:26 pm (#)

    Wow! That looks amazing! I have never tried making a roll up cake but that looks too good not to try!


  31. Jeni posted on March 25, 2013 at 3:28 pm (#)

    Carrot cake is one of my favorites, and this is just so pretty!


  32. Julie @ This Gal Cooks posted on March 25, 2013 at 5:15 pm (#)

    I love this recipe, Dorothy! My boyfriend is a big fan of carrot cake. He would probably really enjoy this. I probably would as well. :) Pinned to my food board.

    Have a great week!


    • Dorothy Kern replied on March 25th, 2013 at 7:19 pm

      Thank you for the pin Julie!


  33. Kelly @ View Along the Way posted on March 25, 2013 at 5:53 pm (#)

    oh WOW. I am a huuuge fan of pumpkin rolls so this is right up my alley. By the way, your photography and styling? GORGEOUS. Thanks for linking this up to Monday Funday!


    • Dorothy Kern replied on March 25th, 2013 at 7:18 pm

      Thank you Kelly!! I was a bit shocked they came out good. Large things like this are so hard for me to photograph!


  34. Kathy posted on March 26, 2013 at 7:31 am (#)

    You make this look so easy! Carrot cake is one of my favorites!


  35. inger posted on March 26, 2013 at 7:51 am (#)

    What exact flour did you use whole meal as the colour is browny? let me know i want to make this lovely cake :)


    • Dorothy Kern replied on March 26th, 2013 at 2:41 pm

      I used all-purpose. I think the brown color comes from the cinnamon and nutmeg!! :)


  36. Gaijina posted on March 26, 2013 at 1:25 pm (#)

    Wow!!! This is amazing!!! I’ve just made it. Can’t wait to take it out of the fridge and dig in…! The only little problem I had (the same I have for all the rolls) was that all the filling came out when I re-rolled it… Yours is so clean!!How did you do that??? Great website btw. So happy I found out!


    • Dorothy Kern replied on March 26th, 2013 at 2:36 pm

      You mean it squished out the ends? Are you squeezing too hard when rolling? I tried to roll it tight, but mine was a little lose, maybe that’s the difference? Or, possibly chill the frosting just a bit before spreading it on the cake. That would make it less goopey! Thanks so much for reading and commenting!


      • Gaijina replied on March 26th, 2013 at 2:51 pm

        Well, I don’t think i squeezed too hard, but my filling was a lot and I tried to put it all in :D! And from your photo, mine was more running, even after refrigerating it. The roll is soooooo good though!!!!! I’m definitely making again. With the excuse of trying the filling again, you know… Thanks for the fastest reply ever!

        • Dorothy Kern replied on March 26th, 2013 at 8:50 pm

          You’re welcome!! :)

  37. Cindy Harris posted on March 26, 2013 at 2:41 pm (#)

    Wow, what a great way to improve pumpkin roll. I do love a good carrot cake–this looks delish!
    Glad you had some alone time. I know when my 6 children were little I relished an hour here and there. I loved the grocery store–I always went alone, it was pure therapy!


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  39. Alicia posted on March 26, 2013 at 3:13 pm (#)

    This looks amazingly delicious. Beautiful photos as always! My first was an only until she was four, and there are definitely some ways in which having two is easier. When I just had the one, I felt like she needed my attention ALL THE TIME, and I felt like a bad mom if I wasn’t constantly playing with her and thinking up awesome activities for her. Now that my younger daughter is getting a little older, they can play with each other (for short periods of time) and they each have a little built-in friend. But then there are also those moments when we’re at Costco and they’re both screaming and running off in opposite directions and knocking displays over (ahem, this afternoon), and I remember how much easier it was to keep just one child contained. So I think, like you say, it really depends on the circumstances!


    • Dorothy Kern replied on March 26th, 2013 at 8:47 pm

      YES! That’s exactly what I feel like all the time. But, then again, I know that every mom probably feels that way every day. And you moms with more than one, I swear, I’d go batty!


  40. Maryanne posted on March 26, 2013 at 3:56 pm (#)

    I agree that it is WAY easier than it looks, but I have one question for you. I have made hundred of these over the years (Church fundraiser, family, etc)… do you keep thepowdered sugar from getting all over the kitchen when you flip the cake? :_


    • Dorothy Kern replied on March 26th, 2013 at 8:45 pm

      Well…I did fly a little. My daughter’s desk is right beyond the island and it was covered in sugar! Then again, I am horrible with PS and cocoa. It gets EVERYWHERE. I think I’ll put up a barrier next time – I use a foam core board for my photo shoots behind that cutting board. I bet that would catch it all!


  41. Chandra@The Plaid and Paisley Kitchen posted on March 26, 2013 at 4:04 pm (#)

    I always wished I was an only child! Hee Hee This cake roll looks so good and I love the pic’s how you showed how to do it! Thanks for sharing at Show Me Your Plaid Monday’s!


  42. adopt posted on March 26, 2013 at 4:10 pm (#)

    Okay, and why can’t you just adopt?


    • Dorothy Kern replied on March 26th, 2013 at 8:58 pm

      That’s a very good question. We could have adopted, and we discussed it. IVF was very expensive, about $16,000. We didn’t have a lot of money left, and adoption can be just as expensive, and equally as heartbreaking. We decided that it just wasn’t something we could do at the time. It’s not quite as easy as “just adopting”. :)


  43. Kim Beaulieu posted on March 26, 2013 at 7:13 pm (#)

    Dorothy, I have to tell you I always wanted to have 4 or 5 kids. I have two. I have an illness that requires daily meds, meds I can’t take while pregnant. It was such a hard decision but I know it was for the best. I often wonder what it would be like to have more hooligans running around though. Mine are older so I really miss that little kid stage, where they make you laugh your head off every single day. I love being a mom, it’s been the greatest joy of my life. Not to say they don’t drive me mad some days but man it sure is a fun job.

    Now for this cake roll. I seriously have to try this. My brother in law loves carrot cake and this is such a fun presentation. Love your photos.


    • Dorothy Kern replied on March 26th, 2013 at 8:41 pm

      Thank you for your comment Kim! I think that any time the choice is taken away – it makes it harder. Not only do I deal with the only-childness and all that it entails…but I have that wonder of “hmmmm….I wonder what it would be” and that longing. I think that makes it harder.

      Thank you so much for reading!


  44. Natasha posted on March 26, 2013 at 8:46 pm (#)

    This is beautiful! I am making this for Easter. Thanks for the recipe!


    • Dorothy Kern replied on March 26th, 2013 at 8:56 pm

      Thank you! I hope you enjoy!


  45. Jan posted on March 27, 2013 at 6:44 am (#)

    It has been many years since I made a cake roll, but I remember that it wasn’t difficult. So why haven’t I made another? Don’t know, but seeing your beautiful carrot cake roll has inspired me to make your recipe. Thanks, Dorothy!


    • Dorothy Kern replied on March 27th, 2013 at 6:48 am

      Thanks Jan! I hope you love it!


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  47. Bonnie @ Uncommon posted on March 27, 2013 at 7:42 pm (#)

    Oh Dorothy.. I have had pumpkin but this carrot looks amazing!!


  48. posted on March 27, 2013 at 8:30 pm (#)

    This looks sooooo good! :)


  49. Hayley @ The Domestic Rebel posted on March 28, 2013 at 8:30 am (#)

    You’re the queen of roll cakes now. And my official idol. I love roll cakes but they still give me the heebie jeebies. You make it look so magical and so EASY. That’s because I’m convinced YOU’RE magical. And have magical skinny jeans that make your legs look skinnier than the jeans 😉 (PS I want those jeans)


    • Dorothy Kern replied on March 28th, 2013 at 3:34 pm

      LOL you’re sweet Hayley. I never thought anyone would say skinny jeans would look good on me!


  50. Regina @ SpecialtyCakeCreations posted on March 28, 2013 at 12:48 pm (#)

    I love Carrot Cake! Making it into a roll sounds awesome!


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  52. Ann posted on March 28, 2013 at 8:08 pm (#)

    Hi – this looks delicious, but I only have a 11x 15 pan. Do you think it will come out okay? Thanks!


    • Dorothy Kern replied on March 28th, 2013 at 8:14 pm

      I will be thinner, obviously because the dimensions are bigger. You may have trouble spreading it in the pan, but you can totally try it! The bake time will be less. I’ve never made it in any other pan…so I can’t say for sure how it would work. Let me know how it goes if you try it!


  53. Ann posted on March 28, 2013 at 8:11 pm (#)

    Sorry – I meant 11x 17 pan.


  54. Liz Fourez posted on March 28, 2013 at 8:17 pm (#)

    Oh YUM! This is definitely going on my Easter menu next year! I’m sure mine won’t be as pretty as yours though : )



    • Dorothy Kern replied on March 29th, 2013 at 7:13 pm

      Oh, yes it will! Thanks Liz!


  55. Jenn posted on March 28, 2013 at 9:57 pm (#)

    That looks delicious! I think I would pretty much like anything with that cream cheese frosting! Hope you have a Happy Easter!
    Jenn :)


  56. Kara posted on March 29, 2013 at 4:59 am (#)

    Looks amazing! I’m suddenly craving carrot cake:) Happy Easter!!


    • Dorothy Kern replied on March 29th, 2013 at 7:10 pm

      Thanks Kara!


      • vanessa frederick replied on August 6th, 2013 at 11:00 am

        I made this today and while it was easy, it cracked horribly. Do you have any advice to help with this?

        • Dorothy Kern replied on August 6th, 2013 at 6:34 pm

          I’m sorry it cracked! As long as the cake is cooked all the way, and rolled hot (as in, burning your fingers hot), it should be okay. I imagine differences in weather can do it too. As a solution, try frosting the outside, or use lots of powdered sugar. Maybe a white chocolate (melted) drizzle?

        • tina replied on September 8th, 2013 at 12:09 pm

          We had a lot of carrots from the garden this year, so I decided to give this recipe a try. Mine cracked horribly too – basically in 4 pieces. So disappointing! I’ve made pumpkin roll dozens of times, so I’m not sure what was different about the cake that made it so hard to unroll. I’ll have to give it another try. I’d love to hear what others did to keep it from cracking!

          • Dorothy Kern replied on September 8th, 2013 at 12:27 pm

            I’m so sorry Tina! The only thing I can think of that could affect it is the wetness of the carrots. Pumpkin is predictable; since it’s canned it’s always the same. Carrots can be wetter or drier depending on so many factors. I had that problem, a little, with my zucchini roll. In the future, the only think I can think to do would be to make sure the carrots are super dry before you add them to the batter. The extra wetness can affect the overall texture of the cake, thus causing it to crack. When they crack on me, I just add frosting to the top, too, to cover. :)

          • rose replied on April 12th, 2014 at 1:25 am

            I work as a baker, so I’ve baked my share of roll cakes. I’ve found that roll cakes will crack if over-baked. The longer they stay in the oven after they’re done, the more they dry out, and that makes them crack. It certainly seems counter-intuitive to bake a cake for 9 or 10 minutes, but that’s the way with these thin sheets. As soon as the cake is done ( i test this by touch, and by the look. Most roll cakes will feel slightly springy to the touch when done. Also, I find lining the pan with parchment to be preferable. Hope this helps!

            • Dorothy Kern replied on April 12th, 2014 at 7:56 am

              Thanks for the tips Rose! Definitely on the bake time, I’ve totally noticed that myself!

  57. Jerri posted on March 29, 2013 at 11:44 am (#)

    What a yummy looking treat!


  58. Anna @ Crunchy Creamy Sweet posted on March 30, 2013 at 9:19 am (#)

    This cake is so pretty! Love this cake roll version of carrot cake!


  59. erica posted on March 30, 2013 at 1:33 pm (#)

    i just made this for easter tomorrow so yummy!!!!!! thank you for the recipe this is going to be a new tradition for us


    • Grace replied on March 30th, 2013 at 3:12 pm

      So glad you posted this! I’m making mine right now for Easter too:-)


      • Dorothy Kern replied on March 31st, 2013 at 7:17 am

        Thanks Grace! Enjoy!

  60. Britney posted on March 30, 2013 at 4:57 pm (#)

    Does anyone think it would be okay to use box carrot cake??


  61. Britney posted on March 30, 2013 at 4:59 pm (#)

    Does anyone think using a box cake would be okay? I’m really not a baker or a cook :(


    • Dorothy Kern replied on March 30th, 2013 at 6:23 pm

      I think it would be totally fine Britney! Check out my chocolate cake roll recipe ( because that used a box mix. It only used part of the mix though – the whole thing is too much for the pan! So check out that recipe for the correct eggs, water, and oil! And let me know how it turns out! I know Pillsbury (and I think Duncan Hines) both make carrot cake mixes!


  62. Tonia@thegunnysack posted on March 30, 2013 at 8:34 pm (#)

    What a fun way to eat cake! Happy Easter!


  63. Tiffany Daumueller posted on March 31, 2013 at 11:15 am (#)

    I am sooooo excited to try this. My husband is not a pumpkin fan (*tear) but maybe he’ll go for the carrot variety. Thanks!


    • Dorothy Kern replied on March 31st, 2013 at 4:06 pm

      Thanks Tiffany! I hope he likes it. My husband hates pumpkin, and carrot cake is his fav!


  64. Mikayla@myfairbaking posted on March 31, 2013 at 4:31 pm (#)

    Ach. i’ve only made one cake roll and it cracked miserably. i was so sad i even wrote about it in my about me tab! haha!
    now i HAVE to try again because it’s carrot cake!


    • Dorothy Kern replied on April 1st, 2013 at 7:51 am

      Thanks Mikayla! You should totally try again. :)


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  66. Dru @ Teenage Cakeland posted on March 31, 2013 at 9:08 pm (#)

    Hi Dorothy! I love this recipe, and I wanted to stop by to let you know I featured it in my Sunday Sweeties Easter Links :)


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  68. Tina @ Sugar Bean Bakers posted on April 2, 2013 at 6:51 am (#)

    I’ve never heard of a Carrot Cake roll, genius!

    Mine is an only too, I had moments when I’d wished we’d had another, but now that he’s almost 16, I’m way cool about it. He’s close enough with his cousins that it’s like he has 2 sisters he actually likes all the time. LOL. And my house is always quiet, until he brings other teenagers in. 😉


    • Dorothy Kern replied on April 2nd, 2013 at 4:20 pm

      I love that part – the quiet. :) Thanks Tina!


  69. karen flores posted on April 3, 2013 at 11:20 am (#)

    this is the best cake roll I
    have ever done. The cake was great tasting and came out perfect, the foil is the trick for it to come out perfect !!1!


    • Dorothy Kern replied on April 3rd, 2013 at 5:56 pm

      Thanks so much for telling me Karen!! :):)


  70. Yii-Huei posted on April 4, 2013 at 5:46 am (#)

    This is such a pretty roll, and I love carrot cake! Such a smart idea.


  71. Spoekkie posted on April 8, 2013 at 2:17 am (#)

    I made this roll yesterday: yummie! Will make it more often for sure.


    • Dorothy Kern replied on April 8th, 2013 at 6:10 am

      Yay! I’m glad you liked it. Thanks for telling me!


  72. Brenda posted on April 13, 2013 at 1:22 pm (#)

    I just made this, and it tastes exactly like….raw carrots with frosting. It isn’t sweet at all, and you can’t taste the spices. Did that happen to anyone else?


    • Dorothy Kern replied on April 14th, 2013 at 8:10 am

      I’m so sorry that happened Brenda! I know I tasted the spices in mine…again, I apologize you didn’t like it!


  73. Brenda posted on April 14, 2013 at 10:27 am (#)

    I’m going to make it again, using fresh spices. The frosting was so yummy!


  74. Veronica posted on April 15, 2013 at 12:13 pm (#)

    This just popped out of my oven! Making it for a friend’s birthday =) It smells divine. I did trade out 1/2 of the vanilla extract for orange extract. Thought it would add a nice touch with that ginger =) Also, mine did have to bake 16 minutes, but that may have to do with high altitude? Or it might have been that I used a small sheet pan versus the jelly roll pan. I have no clue. But I do know I CANNOT wait to taste this. Thanks for the recipe, girl! =)


    • Dorothy Kern replied on April 15th, 2013 at 4:20 pm

      Oooh, I love the idea of the orange extract!!! Thanks for letting me know about the bake time. I think so many things factor in – altitude, pans, oven variations. I hope your friend loves it!


  75. Caroline Taylor posted on April 18, 2013 at 8:08 am (#)

    This is the prettiest thing! I love the idea and your photos are so useful!


  76. SHER posted on April 19, 2013 at 8:45 am (#)

    You are so right, nearly 80 & Iave never tried it, I WILL now !!


  77. Dee C Comer posted on April 20, 2013 at 7:13 pm (#)

    Could I put some crushed pineapples (drained) in this ??? If so, about how much ???


    • Dorothy Kern replied on April 21st, 2013 at 10:37 am

      I’ve never done it, so I’m not sure exactly how it would work. I would say if you do, you may need to add a little more flour to compensate for the extra liquid in the pineapple (even if it’s drained). If you’re mixing up the batter and it seems too watery, add just a tablespoon or two of flour and see how it does. Let me know if you add it, and how it turns out! I can add a note to the recipe. :)


  78. Heide M. posted on April 24, 2013 at 12:17 pm (#)

    Your cake looks and sounds wonderful.


  79. Todd posted on May 24, 2013 at 3:18 pm (#)

    I made this, and your instrutions help a ton. It was so easy, and my wife, daughter, and Mom, who really likes carrot cake, thought it was so good. I saved this in my recipe program and will make it again.


    • Dorothy Kern replied on May 26th, 2013 at 8:32 am

      Yay! Thank you!! I’m SO glad you liked it!


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  83. Lauren posted on July 1, 2013 at 12:20 pm (#)

    Just found this on Pinterest. It looks SO good! I’ve never had much luck at rolling cake – it always breaks. ;( With these tips and this recipe I think I want to try again.


    • Dorothy Kern replied on July 1st, 2013 at 6:56 pm

      Thanks for coming by! You totally can do it. I promise! :)


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  89. veronica posted on December 5, 2013 at 2:30 pm (#)

    Tried this recipe today and came out wonderful! Thanks for the easy to follow instructions and pictures.


    • Dorothy Kern replied on December 5th, 2013 at 6:40 pm

      Yay! I’m so glad you liked it Veronica. Thanks for letting me know! :)


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  93. Denise posted on January 26, 2014 at 12:00 pm (#)

    I made this today, and it would not roll whatsoever. It ended up being one big pile of “yumminess” haha. The cake and frosting are to die for, just not good for cake roll. I’ve made tons of rolls, this was the first time ever not having one roll for me. I will be keeping this recipe for cupcakes and cakepops : )


    • Dorothy Kern replied on January 27th, 2014 at 8:01 am

      I’m sorry it didn’t work for you! I’ve made it a few times with success, so chances are there was something in the air. Cake can be so finicky! Did you make any changes at all to the recipe? How long did you bake it?


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  97. Geir Jacobsen posted on February 20, 2014 at 9:19 am (#)

    Wow, that looks really good. Going to try it soon. Thanks!!

    Geir Jacobsen


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  101. sandra posted on March 14, 2014 at 11:38 am (#)

    I “stole” your recipe for my readers and transformed it into german.
    Thanx for sharing – it is just sooooooooooooooooooooooo yummy!
    xxx Sandra


  102. Carol posted on March 29, 2014 at 10:53 pm (#)

    I made your carrot cake roll or is it carrot roll cake? Anyway super easy and such a tasty treat. Excellent with coffee!!

    I have a very “high maintenance” daughter who is now 13 and is still very social at school. She is also independent and artistic at home. My secret… I got her reading, writing her own stories (I would do the illustrations while she told me the story) sewing, knitting, scrap booking, painting, and baking, all at a super young age. It was exhausting at first, but it has really paid off. She is started doing these projects on her own with age and is growing into a wonderfully young lady who can do anything she puts her mind to. Don’t worry so much, she will find her way and be all grown up in a blink of an eye. Spend as much quality time with her as you can spare/afford. What seems like forever now will be all history in no time.


    • Dorothy Kern replied on April 1st, 2014 at 6:58 am

      That’s a great idea – she is definitely good at doing things herself, like rainbow looming or art. But she has to be in the mood, lol!!


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  106. Jen posted on April 17, 2014 at 8:40 pm (#)

    Can you make this night before and leave in the fridge?!


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  109. Rebecca posted on April 22, 2014 at 5:01 pm (#)

    Could you use parchment paper instead of the kitchen towel to roll up the cake? Would if affect the cake at all? Thanks!


    • Dorothy Kern replied on April 22nd, 2014 at 6:58 pm

      I just googled it and found a pumpkin roll recipe that had been rolled in parchment, so in theory, yes. I’ve never done it, so let me know how it works!


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  111. tines posted on May 13, 2014 at 12:10 am (#)

    my bf loves carrot cake whereas I prefer pumpkin flavor even though they’re somewhat similar esp in terms of spices. anyway, saw your blog and wanted to surprise him with this treat. i was super excited and it looks so easy . it’s chilling in the fridge now for him to try tomorrow! 😉 my only problem is when I unrolled the cake to put the filling, the cake tore a bit and kept sticking to the towel. I’m pretty sure I used 1/4c powdered sugar ;( is it better to use a more tea towel type that is less fluffy than one that is?


    • Dorothy Kern replied on May 13th, 2014 at 6:48 am

      I usually use a tea towel – those are the only ones I use in the kitchen. That could be the culprit! As for the cracking, it happens to the best of us! Just jam in more frosting, ha. :) Enjoy!


      • tines replied on May 13th, 2014 at 8:53 am

        I’m happy to say that as cracked as it looks on the outside, it’s definitely a winner inside. it was super yummy!!! Ihe did ask if I put any raisins and pineapples in it but I’m not a big fan of them in carrot cake so since I made the cake, too bad. hahaha!! he liked it a lot and I packed some for work. I’m definitely going to be making this again and your lemon cake roll is next in my list! thank you so much for the speedy reply!:)

        • Dorothy Kern replied on May 13th, 2014 at 11:20 am

          Yay! I’m so glad. Enjoy!

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  115. ShaNae posted on September 17, 2014 at 2:44 pm (#)

    I am a pumpkin roll master. Seriously, I make about 15 every year. I always wondered how to change it up a bit, not that I don’t love pumpkin roll, but…I like your recipe because it doesn’t call for pineapple, I am allergic to it, and many of the carrot cake recipes I read, when I ask about it, that cannot be left out or substituted for moisture and flavor. The only addition I am going to make is adding chopped walnuts to the top before baking just like I do with the aforementioned. I am also going to try your Spiced Caramel Apple Cake Roll for Halloween. Thank you, looking forward to trying this this year!


    • Dorothy Kern replied on September 17th, 2014 at 5:52 pm

      Enjoy! I love cake rolls – making new flavors are my favorite thing!! And don’t worry – I hardly ever use pineapple. I’m not a fan! :)


  116. Jen posted on September 21, 2014 at 10:31 am (#)

    So I just made this and had to share my story.  It was very easy but when I was getting ready to flip the cake onto the powdered sugar towel, the cake and foil just slid right off my baking sheet!  So I tried to grab the edges of the foil and flip it but it just folded i half.  I was panicking at this point. I had to get 2 spatulas to try to get the cake flipped back with out it breaking.  I managed for the most part but then the wrong side was down on the powdered sugar!  So I just sprinkled more powdered sugar on top and added some to the towel as I rolled the cake up.  There ended up being a few cracks i some places and the middle of my roll seems like it wants to break in half but I am sure that is where the cake originally folded in the middle.  lol  I may just cut the log in half and present it as 2 logs then!  Sheesh. 😉


    • Dorothy Kern replied on September 21st, 2014 at 6:00 pm

      So sorry Jen! Yes, that flip thing takes some practice – I seriously hold my breath every time. Will it flip? Will I get powdered sugar all over me? Will I burn myself? It’s a prayer, every time!

      And cutting it half – yes! My MIL does that with her pumpkin roll to make 2 out of 1. Totally doable!


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  120. Violet posted on March 3, 2015 at 4:00 pm (#)

    unfortunately this cracked terribly when I unrolled it. It seemed super moist.  Maybe needed longer in the oven?  Not sure, as I make pumpkin rolls and jelly rolls all the time and have no problem.


    • Dorothy Kern replied on March 3rd, 2015 at 7:30 pm

      I’m so sorry that happened Violet! It could be that it needed longer in the oven – not all ovens bake the same so it might take longer than mine. Also, carrots are not all created equal. So many have more water than others, so I recommend patting them dry if you try again!


  121. Nuray posted on March 15, 2015 at 6:57 am (#)

    Hey, thanks for the delicious receipt! Unfortunately my cake didn’t turn out as pretty as yours. The filling was too soft so that when I rolled it, it squeezed out on the sides and the cake broke while rolling in the filling… Can you advice me on what I might have done wrong?


    • Dorothy Kern replied on March 15th, 2015 at 2:04 pm

      Frosting will do that when the ingredients are too soft. They’re easier to mix that way, but it’ll end up too liquidy. Chilling the filling for 30-60 minutes before filling will fix that problem!


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  126. Tina posted on March 25, 2015 at 3:07 pm (#)

    Just made this and with your step by step it helped so much! But when I take it out of the oven and flip it out of the pan and remove the foil do I flip the cake back over so the bottom of the cake is at the bottom where the powdered sugar on the tea towel is? If that makes sense. That way the smooth part will be on the outside when I roll it back up in the towel ? Just wanted to know for next time :)  


    • Dorothy Kern replied on March 25th, 2015 at 4:27 pm

      It doesn’t really make a difference, I don’t think. I always just flip it over so the top is on the bottom, then peel off the foil. Since it’s so hot to the touch it’s much easier than trying to get the foil off and then trying to flip it back over!


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  128. Shannon posted on March 30, 2015 at 10:57 am (#)

    I made this over the weekend and it was delicious! The only problem I had were that my carrots weren’t soft. Is this normal or is there something I can do so the carrots will not be crunchy?


    • Dorothy Kern replied on March 31st, 2015 at 6:43 am

      What kind of carrots did you use? Did you shred your own or use pre-shredded? I have that problem with preshredded. You might try soaking the carrots in water first for a little while and then dry them well before adding them to the cake!


  129. Nicole posted on March 30, 2015 at 7:00 pm (#)

    I have made my mom’s pumpkin cake roll for years, I would have thought to make  a carrot cake roll. I know what my Easter desert will be this weekend!! Thanks again.


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  133. Kelly M. posted on April 3, 2015 at 10:46 am (#)

    My cake is still in the oven, 16 min later! Not sure why it’s taking so look to bake through? Smells delicious!


    • Dorothy Kern replied on April 3rd, 2015 at 4:54 pm

      That’s strange Kelly! Do you have an oven thermometer to make sure it’s at the right temp? All ovens cook so differently! Hopefully it came out okay.


  134. Fran posted on April 5, 2015 at 8:07 am (#)

    Thanks! Great recipe.
    I made it and tasta amazing, but the cake turn cracked when si roll them. How I can prevent this?

    Regards from Chile!


    • Dorothy Kern replied on April 5th, 2015 at 11:24 am

      That can happen for so many reasons! Possibly it was under baked (or over baked). In the future when the cake roll cracks, just glue it together with filling, leave some out and frost the top with the remaining filling! Then no one will know.


  135. Anna posted on April 5, 2015 at 2:06 pm (#)

    This recipe is amazing!!!
    Thanks a lot. :)


    • Dorothy Kern replied on April 5th, 2015 at 4:15 pm

      Thank you! I’m so glad you enjoyed it!


  136. Anna posted on April 5, 2015 at 6:15 pm (#)

    This is one of my favorite pinterest finds! I made this for Easter today and it is so delicious. I’ll have to perfect my flip the pan methods because I burned my arm and it ended up breaking a little but it was worth it. Yum, yum! :)


    • Dorothy Kern replied on April 6th, 2015 at 6:40 am

      I’m glad you liked it Anna! And yes, perfecting the flip is key. I burned my fingers so many times until I got better at the flip, ha!!


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  138. Elle Dee posted on April 12, 2015 at 10:25 pm (#)

    This was my first attempt at making a cake roll and it turned out perfect! Thanks for your step by step instructions – it made the process less daunting :)


    • Dorothy Kern replied on April 13th, 2015 at 6:57 am

      YAY!!! I’m SO glad. Thanks for letting me know!!


  139. Monika W posted on April 17, 2015 at 1:56 pm (#)

    made this tonight we all loved it!! my first time making one thanks for the great recipe!


    • Dorothy Kern replied on April 18th, 2015 at 7:16 am

      I’m so glad you liked it!


  140. Jo-Ann posted on April 17, 2015 at 2:18 pm (#)

    Awesome & easy recipe!
    Came out delicious!


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