Easy Carrot Cake Roll
Carrot cake is a classic favorite that brings warmth and comfort to any gathering, and this Easy Carrot Cake Roll elevates that tradition to a delightful new level. With its moist, spiced cake rolled to perfection and a luscious cream cheese frosting, this treat is not only visually stunning but also a true crowd-pleaser. Whether you’re celebrating a birthday, hosting a holiday gathering, or simply want to impress your family with a special dessert, this carrot cake roll is perfect for all occasions. The subtle sweetness of the carrots combined with the rich flavors of cinnamon and cream cheese make every bite a joyful experience that will have your loved ones coming back for seconds.
What sets this easy recipe apart is its charming presentation and ease of preparation. Rolling the cake creates a beautiful swirl that’s as pleasant to look at as it is to savor. Plus, it’s made using simple ingredients you likely already have in your pantry. This cake roll is not only delicious, but it also carries the nostalgia of homemade goodness, making it a wonderful centerpiece for your dessert table. With just a few steps, you can fall in love with this delightful twist on a traditional favorite!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 cup grated carrots
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Get ready to mix the ingredients for a delicious cake roll!
Directions
- Preheat your oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan. Line the bottom with parchment paper, then grease the parchment as well.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In another bowl, beat the eggs and granulated sugar together until light and fluffy. Then, add the grated carrots, vegetable oil, and 1 teaspoon of vanilla extract. Mix until combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined; be careful not to overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel and dust it with powdered sugar to prevent the cake from sticking.
- Once the cake is baked, immediately invert it onto the prepared towel and carefully peel off the parchment paper. Starting from the short end, roll the cake with the towel and let it cool completely.
- In a mixing bowl, beat together the cream cheese, softened butter, powdered sugar, and remaining 1 teaspoon of vanilla extract until the mixture is smooth and creamy.
- Once the cake is completely cool, unroll it gently and spread the cream cheese frosting evenly over the surface.
- Roll the cake back up (this time without the towel) and refrigerate for at least one hour before slicing and serving.
Tips & Variations
- Ingredient substitutions: You can substitute applesauce for some or all of the vegetable oil for a lighter option. Use whole wheat flour for a healthier twist.
- Optional variations: Add chopped nuts or raisins for an additional layer of texture. You can also use different spices like ginger or allspice for a unique flavor.
- Storage or reheating tips: Store the cake roll in the refrigerator in an airtight container for up to 5 days. It can be frozen for longer storage; wrap it well and cut into slices before freezing for easy serving.
Recipe Information
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 1 hour 35 minutes (includes cooling time)
- Servings: 10-12
- Difficulty level: Easy
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Carrot Cake Roll
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 cup grated carrots
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the frosting
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 15×10 inch jelly roll pan. Line the bottom with parchment paper, then grease the parchment as well.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In another bowl, beat the eggs and granulated sugar together until light and fluffy. Then, add the grated carrots, vegetable oil, and 1 teaspoon of vanilla extract. Mix until combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined; be careful not to overmix.
Baking
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel and dust it with powdered sugar to prevent the cake from sticking.
- Once the cake is baked, immediately invert it onto the prepared towel and carefully peel off the parchment paper.
- Starting from the short end, roll the cake with the towel and let it cool completely.
Frosting and Assembly
- In a mixing bowl, beat together the cream cheese, softened butter, powdered sugar, and remaining 1 teaspoon of vanilla extract until the mixture is smooth and creamy.
- Once the cake is completely cool, unroll it gently and spread the cream cheese frosting evenly over the surface.
- Roll the cake back up (this time without the towel) and refrigerate for at least one hour before slicing and serving.