Carrot Cake Roll with Cream Cheese Frosting

This stunning carrot cake roll combines moist, spiced cake with tangy cream cheese frosting. Surprisingly simple to make, it's perfect for celebrations and can be prepared ahead, impressing guests with its elegant presentation and delicious flavor.

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Prep Time 30

Cook Time 10

Total Time 2 10

Servings: 12

Course: Dessert

Calories: 340

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake:

3 large eggs
⅔ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
2 teaspoons ground cinnamon
¾ cup all-purpose flour
2 cups shredded carrots (about 2 medium carrots)
Powdered sugar (for rolling)

For the Cream Cheese Frosting:

6 ounces cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Extra powdered sugar (for dusting)

Equipment

Jelly roll pan (10x15 inches)
electric mixer
Clean kitchen towel
Foil
nonstick cooking spray
Rubber or offset spatula

Method

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with foil, then generously spray it with cooking spray.
In a large bowl, beat the eggs at high speed for about 5 minutes until they are frothy and light yellow.
Gradually beat in the granulated sugar and vanilla extract until well combined.
In a separate bowl, whisk together the salt, baking powder, ginger, nutmeg, cinnamon, and flour.
Gently fold the dry ingredients into the wet mixture until just blended. Avoid overmixing.
Finally, stir in the shredded carrots.

Bake and Roll the Cake

Spread the batter thinly and evenly into your prepared jelly roll pan, ensuring it reaches all corners.
Bake for 9-11 minutes, or until the cake springs back when lightly touched.
While the cake bakes, lay a clean kitchen towel on a large work surface and liberally dust it with about 1/4 cup of powdered sugar.
As soon as the cake comes out of the oven, immediately invert it onto the sugared towel.
Carefully peel off the foil from the cake.
Starting from a short end, fold the edge of the towel over the cake. Tightly roll the cake and towel together.
Let the rolled cake cool completely on a wire rack, at least one hour, while still rolled in the towel.

Make the Cream Cheese Frosting

While the cake cools, prepare your delicious cream cheese frosting.
In a medium bowl, beat the softened cream cheese and butter together using your electric mixer until the mixture is smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Finally, beat in the vanilla extract until the frosting is light and fluffy. Do not overmix.

Assemble and Chill the Roll

Once the cake is completely cool, carefully unroll it from the towel.
Spread the prepared cream cheese frosting evenly across the entire surface of the cake, leaving a small border free around the edges.
Re-roll the cake tightly, this time without the towel, starting from the same short end.
Wrap the carrot cake roll in plastic wrap and chill it in the refrigerator for at least 30-60 minutes. This firms up the frosting and makes slicing much easier.
Before serving, dust the entire roll with extra powdered sugar, then slice and enjoy!

Nutrition

Calories: 340kcalCarbohydrates: 46gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 80mgSodium: 190mgPotassium: 150mgFiber: 1gSugar: 38gVitamin A: 2000IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

For a perfectly smooth frosting, ensure cream cheese and butter are at room temperature. Finely grate carrots for the best cake texture. Do not overbake the cake; roll it immediately while warm in plenty of powdered sugar. Chill thoroughly for clean slices. If the cake cracks, the frosting can cover imperfections.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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