Carrot Cake Roll

Here’s a gorgeous Carrot Cake Roll recipe  – a tender spiced carrot cake rolled up with creamy filling, like a pumpkin roll but with fresh carrot flavor.

🥕 Carrot Cake Roll

Ingredients:

For the cake:

• ¾ cup all-purpose flour

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg (optional)

• 3 large eggs

• ½ cup granulated sugar

• 2 tbsp brown sugar

• 1 tsp vanilla extract

• 2 cups finely grated carrots (about 2 medium carrots)

• ½ cup chopped walnuts or pecans (optional)

For the filling:

• 8 oz cream cheese, softened

• 4 tbsp unsalted butter, softened

• 1 tsp vanilla extract

• 1 ½ cups powdered sugar

For rolling:

• ½ cup powdered sugar (for dusting towel)

Instructions:

1. Prep the pan

   • Preheat oven to 350°F (175°C).

   • Line a 10×15-inch jelly roll pan with parchment paper, leaving extra on the sides to lift out. Grease lightly.

2. Make the cake

   • In a bowl, whisk flour, baking powder, baking soda, salt, and spices.

   • In another bowl, beat eggs and sugars until thick and light (about 2–3 min).

   • Stir in vanilla and grated carrots.

   • Fold in dry ingredients, then nuts if using.

   • Spread evenly into prepared pan.

   • Bake 10–12 minutes, until cake springs back when touched.

3. Roll the cake

   • While warm, carefully lift cake out of the pan.

   • Dust a clean kitchen towel with powdered sugar.

   • Flip cake onto the towel, peel off parchment, and roll cake up gently (with towel inside).

   • Let cool completely while rolled.

4. Make filling

   • Beat cream cheese, butter, and vanilla until smooth.

   • Add powdered sugar and beat until creamy.

5. Fill & roll again

   • Carefully unroll cooled cake.

   • Spread filling evenly, leaving a small border.

   • Roll cake back up (without the towel).

6. Chill & serve

   • Wrap in plastic wrap and refrigerate at least 1 hour before slicing.

   • Dust with powdered sugar before serving.