Carrot Cake Roll
A comforting dessert with spiced sponge cake wrapped around tangy cream cheese filling, perfect for home cooks and beginners.
Ingredients
Cake ingredients
- 2 cups all-purpose flour The base for a tender, stable sponge.
- 2 cups granulated sugar Sweetens the cake and helps with structure.
- 1 teaspoon baking powder Adds lift so the roll isn’t dense.
- 1 teaspoon baking soda Reacts with the wet ingredients for lightness.
- 1 teaspoon ground cinnamon The signature warm spice for carrot cake.
- 1/2 teaspoon salt Balances sweetness and enhances flavors.
- 4 large eggs Provide structure, moisture, and richness.
- 1/2 cup vegetable oil Keeps the cake moist and pliable for rolling.
- 2 cups grated carrots Freshly grated is best; they give moisture and texture.
- 1 teaspoon vanilla extract Rounds out the batter with sweetness and aroma.
Frosting ingredients
- 1 cup cream cheese, softened The tangy core of the filling.
- 2 cups powdered sugar For the right sweetness and spreadable texture.
- 1/4 cup unsalted butter, softened Adds richness and helps the frosting set.
- 1 teaspoon vanilla extract Lifts the cream cheese for a classic flavor.
Optional add-ons
- 1/2 cup chopped walnuts or pecans Fold into the frosting or sprinkle on top for crunch.
- 1/3–1/2 cup raisins or dried cranberries Mix into the batter for little bursts of chewiness.
- 1 unit zest of one orange Stir into the frosting for a bright citrus note.
- 1 pinch nutmeg or ground ginger For another layer of cozy spice.
- 1 dash cinnamon sugar Light dusting on top before serving for decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
- In a large mixing bowl, beat eggs until smooth. Stir in oil, grated carrots, and vanilla extract until well mixed.
- Gradually add dry ingredients to wet mixture, folding gently until just combined.
- Pour the batter into the prepared pan and spread evenly.
Baking
- Bake for 15-20 minutes, checking at 12 minutes. The cake is done when it springs back and a toothpick comes out mostly clean.
- Dust a clean kitchen towel with powdered sugar. Once the cake is baked, invert it onto the towel and peel off the parchment.
- Roll the cake up in the towel while warm and let it cool completely on a wire rack.
Frosting and Assembly
- Beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Once the cake is cooled, unroll it and spread the frosting evenly while leaving a 1/2-inch edge.
- Re-roll the cake gently to keep it snug and avoid squeezing out the filling.
- Chill wrapped in plastic for at least 1 hour before slicing.
Serving
- Dust with powdered sugar, drizzle with caramel, or add nuts and grated carrots before serving.
Notes
Grate carrots finely for better blending. Use room-temperature eggs and cream cheese for a smoother mixture. If the cake cracks, press the seam and chill to hide imperfections.