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carrot cake roll sliced on white platter
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4.89 from 45 votes

Carrot Cake Roll

A delicious spring version of your favorite cake roll: Carrot Cake Roll! An easy spicy carrot cake rolled with cream cheese frosting inside. Check out the video and photo tutorial for tons of tips and tricks!
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 235kcal
Author: Dorothy Kern

Ingredients

For the Cake:

  • 3 eggs
  • 2/3 cup granulated sugar
  • 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

Instructions

  • 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).
  • Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar and vanilla extract.
  • Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
  • 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). **edited to add: ovens vary greatly. It can take up to 15 minutes to get this completely done.** Err on the side over over done vs. under done for best results in rolling.
  • 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.
  • 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.
  • While the cake is cooling, make the frosting. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
  • 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.

Video

Nutrition

Serving: 1slice | Calories: 235kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 1773mg | Fiber: 3g | Sugar: 29g