Carrot cake roll with cream cheese frosting is a delightful dessert that combines the warm flavors of classic carrot cake with the smooth richness of cream cheese filling, all wrapped up in a soft and moist roll. This treat not only looks impressive but also makes a perfect centerpiece for family gatherings, holidays, or special celebrations. The swirl of spiced carrot cake and creamy frosting gives every slice a bakery-quality appeal while being surprisingly simple to prepare at home.
Ingredients
- 3 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 cups finely grated carrots
- 1 cup powdered sugar (for frosting)
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, whisk together eggs, granulated sugar, and vanilla until thick and light in color.
- In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually fold the dry mixture into the wet ingredients until just combined. Stir in grated carrots. Spread the batter evenly into the prepared pan and bake for 10–12 minutes until the cake springs back when touched.
- While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake up with the towel from the short end. Allow it to cool completely. For the frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Once the cake has cooled, carefully unroll it, spread the frosting evenly, then roll it back up without the towel. Chill for at least 1 hour before slicing and serving.
Servings
This recipe makes about 8–10 servings.
Nutritional Info (per serving, approx.)
Calories: 280
Carbohydrates: 36g
Protein: 4g
Fat: 14g
Sugar: 22g
Fiber: 2g
Notes
This carrot cake roll is best served chilled as it helps the cream cheese frosting set perfectly. Store leftovers in the refrigerator for up to 3 days in an airtight container. For longer storage, you can freeze the roll (wrapped tightly in plastic wrap and foil) for up to 1 month.
Tips
For a smoother roll, roll the cake while it’s still slightly warm to prevent cracks. Dusting the towel with powdered sugar prevents sticking. If you prefer a lighter filling, fold in some whipped cream into the frosting. Add chopped walnuts, pecans, or raisins to the batter for extra texture and flavor.
Health Benefits
Carrots are rich in beta-carotene, which converts into vitamin A in the body, supporting healthy vision and immune function. They are also a good source of antioxidants and fiber, promoting digestive health. Using spices such as cinnamon and nutmeg not only adds warmth to the flavor but also provides natural anti-inflammatory benefits. While this dessert contains sugar and fats, it can be enjoyed in moderation as part of a balanced diet, offering both indulgence and some nutritional value from the carrots.
Q & A
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free flour blend.
Q: How do I prevent the cake from cracking?
A: Rolling the cake while warm and using a dusted towel helps prevent cracks.
Q: Can I prepare the roll a day ahead?
A: Absolutely, this dessert tastes even better the next day as the flavors meld together.
Q: Can I use pre-shredded carrots?
A: Freshly grated carrots work best as they are more moist, but pre-shredded can be used in a pinch.
Q: How should I slice the roll neatly?
A: Use a sharp serrated knife, wipe it between cuts, and slice gently to keep the swirl clean.