Carrot Cake Roll with Cream Cheese Frosting: A Classic Dessert Masterpiece
By Jason Griffith
Few desserts evoke the warmth and comfort of home quite like a classic carrot cake. But take that beloved flavor, combine it with a light, tender cake roll, and swirl it with a tangy, creamy cream cheese frosting, and you have something truly special. This Carrot Cake Roll with Cream Cheese Frosting is an elegant and deeply satisfying treat that’s perfect for spring celebrations, holiday gatherings, or simply when you crave a slice of spiced, moist perfection. It looks impressive, but with a few simple steps, you’ll be rolling like a pro!
Why I Love This Recipe
I’ve always been a huge fan of carrot cake, and transforming it into a roll makes it even more delightful and refined. What I particularly love about this recipe is the incredible moistness of the cake itself, infused with warm spices like cinnamon, ginger, and nutmeg. It’s truly tender and flexible, making the rolling process surprisingly manageable. The generous swirl of tangy cream cheese frosting perfectly balances the sweetness of the cake, creating a harmonious blend of flavors that’s absolutely addictive. It’s a classic for a reason, and this roll makes it feel even more special and celebratory.
Ingredients:
For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- ½ cup granulated sugar
- ⅓ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 2-3 medium carrots)
- ½ cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1 cup powdered sugar (confectioners’ sugar)
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Swaps and Notes
- Carrots: For the best texture, ensure your carrots are finely grated. You can use a food processor or a box grater.
- Spices: The blend of cinnamon, ginger, and nutmeg is classic for carrot cake. You can adjust the amounts to your preference or add a tiny pinch of allspice or cloves for a deeper spice profile.
- Nuts: Walnuts are optional but add a lovely crunch and earthy flavor that complements the cake well. You can substitute with pecans or omit entirely.
- Sweetness: Adjust the amount of powdered sugar in the frosting to your desired level of sweetness.
- Cream Cheese & Butter (Frosting): Ensure both are fully softened to room temperature. This is crucial for achieving a smooth, lump-free, and creamy frosting.
- Vanilla Extract: Use pure vanilla extract for both the cake and frosting for the best flavor.
- Jelly Roll Pan: A 15×10-inch jelly roll pan is the correct size for this cake roll. Using a different size might affect thickness and flexibility.
- Parchment Paper: This is essential for preventing sticking and allowing for easy rolling. Leaving an overhang helps with lifting the warm cake.
Directions:
1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing a slight overhang on the long sides. This overhang will help you lift the cake later.
2. Whisk Dry Ingredients: In a medium mixing bowl, whisk together the ¾ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt. Ensure everything is well combined.
3. Beat Eggs & Sugars: In a large mixing bowl, using an electric mixer on high speed, beat the 3 large eggs with the ½ cup granulated sugar and ⅓ cup packed light brown sugar. Beat for about 3-4 minutes, or until the mixture is thick, pale yellow, and creamy. Add the 2 teaspoons vanilla extract and mix until just combined.
4. Combine Wet & Dry: Gradually add the whisked flour mixture to the egg mixture, beating on low speed until just combined. Be careful not to overmix the batter.
5. Fold in Carrots & Nuts: Gently fold in the 2 cups finely grated carrots and the ½ cup chopped walnuts (if using)until they are evenly distributed throughout the batter.
6. Pour & Bake Cake: Pour the cake batter into the prepared 15×10-inch jelly roll pan. Using an offset spatula or the back of a spoon, spread the batter evenly to cover the entire pan. Bake for 10-12 minutes, or until the cake springs back when gently touched in the center and the edges are lightly golden.
7. Prepare for Rolling: While the cake is baking, prepare for rolling. Dust a clean, thin kitchen towel generously with powdered sugar.
8. Roll the Warm Cake: Once the cake is finished baking, immediately invert the warm cake onto the prepared sugared kitchen towel. Carefully peel off the parchment paper. Starting from one of the short ends, carefully and gently roll the cake up with the towel inside, forming a tight spiral. Don’t worry if it cracks a little; the frosting will cover it. Let it cool completely in this rolled position on a wire rack. This step trains the cake to hold its roll shape without breaking.
9. Make Cream Cheese Frosting: While the cake cools, prepare the frosting. In a medium bowl, beat the 8 oz softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract together with an electric mixer until the mixture is completely smooth and creamy, with no lumps.
10. Assemble the Cake Roll: Once the cake is completely cool (this is important!), carefully unroll it from the towel. The cake should now hold its shape. Spread the prepared cream cheese frosting evenly over the entire surface of the cake, leaving about a ½-inch border around the edges. Starting from the same short end you rolled from initially (without the towel this time), carefully re-roll the cake, forming a tight spiral with the frosting inside.
11. Chill & Serve: Carefully wrap the re-rolled cake in plastic wrap. Refrigerate for at least 1 hour (or preferably longer, up to several hours or overnight) before slicing and serving. Chilling allows the frosting to set and makes for much cleaner slices. Slice with a sharp, thin knife and enjoy this delicious treat!
Tips for Success
- Finely Grate Carrots: This ensures the carrots blend seamlessly into the cake and contribute to its moisture without being chunky.
- Don’t Overmix Cake Batter: Mix just until combined to keep the cake tender and avoid a tough texture.
- Roll While Warm: The cake must be rolled while still warm (not hot, but not cold) to prevent it from cracking. The residual heat makes it pliable.
- Dust Towel Generously: A good dusting of powdered sugar on the towel prevents the cake from sticking to it during the initial roll.
- Cool Completely Before Frosting: Applying frosting to a warm cake will cause it to melt and ooze. Be patient!
- Softened Ingredients for Frosting: Ensure cream cheese and butter are truly softened for a smooth, lump-free frosting.
- Chilling After Rolling: This is crucial for the frosting to set and for clean, beautiful slices.
Serving Suggestions and Pairings
Carrot Cake Roll is a beautiful dessert perfect for special occasions or a lovely treat anytime.
- Simple Elegance: A light dusting of powdered sugar on top is always elegant.
- Berries: Serve with fresh berries (strawberries, raspberries, or blueberries) for a burst of freshness.
- Coffee or Tea: Perfect for an afternoon coffee break or a cozy evening with tea.
- Holiday Dessert: A fantastic alternative to a traditional layer cake for Easter, Thanksgiving, or spring celebrations.
- For more comforting and delightful baked goods, check out:
- This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot)
- These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
- This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd
Storage and Leftover Tips
Carrot Cake Roll stores well, making it a great make-ahead dessert.
- Refrigeration: Store the fully assembled and chilled cake roll, tightly wrapped in plastic wrap, in the refrigerator for up to 3-4 days.
- Freezing (Assembled): You can freeze the entire cake roll (without any fresh garnishes). Once completely firm from chilling, wrap it tightly in plastic wrap, then in a layer of aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before slicing and serving.
- Freezing (Frosting Separately): The cream cheese frosting can be made ahead and stored in an airtight container in the fridge for up to a week, or frozen for up to a month. Thaw in the fridge, then re-whip before spreading.
Final Thoughts
This Carrot Cake Roll with Cream Cheese Frosting is a true celebration of classic flavors in a beautiful, elegant form. It’s moist, perfectly spiced, and the creamy tang of the frosting is simply irresistible. While it looks impressive, the process is incredibly rewarding, yielding a dessert that’s guaranteed to bring joy and comfort to anyone who tries it.
What are your favorite roll cake flavors, or do you have any tips for perfecting a cake roll? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more delightful and easy recipes!
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