If you love carrot cake, you have GOT to try this Carrot Cake Roll. All the warm comfort food spices from typical carrot cake rolled up with a cream cheese frosting inside – this is a moist and fluffy cake with a lovely presentation.
You can serve this any time of the year – try it in the fall with a cup of tea for a midafternoon treat. Of course, it’s perfect for an Easter dessert the whole family will love!
Looking for more dessert options for Easter? Check out these adorable Easter bunny cupcakes.
Carrot Cake Roll
Ingredients
3⁄4 C flour
1⁄2 tsp of each of the following:
- baking powder
- baking soda
- kosher salt
- ground cinnamon
- ground ginger
- ground nutmeg
1⁄4 tsp ground cloves
3 large eggs
3/4 C sugar
2 tbsp canola oil
1 tsp pure vanilla extract
2 C finely shredded carrots
Cream Cheese Mixture
1 – 8 oz cream cheese, softened
1⁄2 C unsalted sweet cream butter, softened
1 C powdered sugar
1 tsp pure vanilla extract
Directions
Preheat oven to 350 degrees, spray with baking spray, and line a 13×18 baking sheet with parchment paper
Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, and cloves until combined
Using a standing mixer, beat the eggs, sugar, oil, and vanilla until frothy
Beat in the dry ingredients until combined and smooth
Gently fold the shredded carrots into the batter and spread the batter evenly into the baking sheet
Bake for 10-12 minutes or until the cake springs back when touched or a toothpick comes out clean
Quickly remove the cake from the baking sheet and roll the cake up inside the parchment paper
Allow it to cool completely
Using a standing mixer, beat the cream cheese and butter until combined and creamy
Gradually beat in powdered sugar and vanilla until combined and smooth
Carefully unroll the cake.
If the cake is still slightly warm, allow it to cool for a few more minutes unrolled
Evenly spread the cream cheese frosting onto the cake and carefully re-roll the cake and tuck as tightly as you can. Make sure to loosen and remove the parchment paper are you reroll the cake
Wrap the cake in plastic wrap and chill in the refrigerator overnight Remove when ready to serve and dust with powdered sugar
Enjoy
Carrot Rolled Cake
Ingredients
- 0.75 cup flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp kosher salt
- 0.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 3 large eggs
- 3/4 Cup sugar
- 2 tbsp canola oil
- 1 tsp pure vanilla extract
- 2 Cups finely shredded carrots
Cream Cheese Mixture
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees, spray with baking spray and line a 13×18 baking sheet with parchment paper
- Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, and cloves until combined
- Using a standing mixer, beat the eggs, sugar, oil and vanilla until frothy
- Beat in the dry ingredients until combined and smooth
- Gently fold the shredded carrots into the batter and spread evenly into the baking sheet
- Bake for 10-12 minutes or until the cakes springs back when touched or a toothpick comes out clean
- Quickly remove the cake from the baking sheet and roll the cake up inside the parchment paper
- Allow to cool completely
- Using a standing mixer, beat the cream cheese and butter until combined and creamy Gradually beat in powdered sugar and vanilla until combined and smooth
- Carefully unroll the cake.
- If the cake is still slightly warm, allow to cool for a few more minutes unrolled
- Evenly spread the cream cheese frosting onto the cake and carefully re-roll the cake and tuck as tightly as you can. Make sure to loosen and remove the parchment paper are you reroll the cake
- Wrap the cake in plastic wrap and chill in the refrigerator overnight Remove when ready to serve and dust with powdered sugar
- Enjoy
Nutrition
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