Carrot Cake Roll Recipe

3 / 5 (2 reviews)

The Best Carrot Cake Roll Recipe!

I really enjoy a good spiced carrot cake, especially when it involves plenty of cream cheese! This cake roll is one of my favorite carrot cake recipes. A perfectly spiced carrot cake with a tangy, sweet cream cheese filling. The ratio of cream cheese filling to carrot cake is fabulous. Cream cheese filling in every bite!

Line the bottom of your jelly roll pan with parchment paper or foil – either one works. Speaking of the pan, you will want to use one that is about 10 x 15 inches. I only end up using it to make cake rolls, but it is totally worth it to me!

Be sure to pat dry the shredded carrots so your cake batter does not become too wet.

The cake batter barely covers the bottom of the pan, so use a rubber spatula or something similar to spread the batter evenly and into the corners. Only takes about 10 minutes to bake!

While the cake is baking, spread about 1/4 cup powdered sugar over a kitchen towel. The thinner cotton towels with little texture seem to work best – I think they are sometimes called flour sack towels or tea towels. But whatever you have will probably work too as long as it is big enough. Roll the cake up in the towel and let it cool while rolled up.

Once the cake has cooled, whip up the cream cheese filling, unroll the cake, spread the filling on, and roll the cake back up. If you love chopped walnuts in carrot cake, try adding some to the filling!

Ateco 4.25 by 0.75-Inch Small Sized Blade Ultra Spatula

 Love my small angled spatula for spreading!

Chill the cake roll in the refrigerator before serving. For a more tidy look, you can trim the ends before serving too.

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Carrot Cake Roll Recipe

3 / 5 (2 reviews)
Prep Time: 30 mins | Cook Time: 40 mins
Yield: 1 cake roll | Serves: 10

Ingredients

  • Cake

  • 3 eggs
  • 2/3 cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 3/4 cup flour
  • 2 cups shredded carrots (about 2-3 medium carrots)
  • 1/4 cup powdered sugar for rolling
  • Filling

  • 8 ounces cream cheese, room temperature
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Lightly grease the bottom of a 10 x 15-inch jelly roll pan. Cut parchment or foil to fit the bottom of the pan, then grease the paper or foil and the sides of the pan.
  2. In a large bowl, beat the eggs at high speed for about 5 minutes. Then beat in the sugar, oil, and vanilla.
  3. In a small or medium bowl, whisk together the salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir the dry ingredients into the wet, just until blended. Then stir in the carrots. Spread batter evenly into the prepared pan. Bake for 9-11 minutes. Edges should be set and the center of the cake should spring back when you lightly press on it.
  4. While the cake is baking, lay a clean kitchen towel out on a work surface. Sprinkle about 1/4 cup powdered sugar onto the towel covering an area about the size of the cake. As soon as you take the cake out of the oven, turn it out onto the prepared towel. Remove the pan and carefully peel off the foil or parchment.
  5. On one of the short ends, fold the edge of the towel over the cake, then roll the cake and the towel up all the way. Let cool for at least 1 hour.
  6. Once the cake is cooled, make the filling. Beat the cream cheese until smooth, then beat in the melted butter and vanilla. Slowly mix in the powdered sugar and beat until smooth.
  7. Gently unroll the cake. Spread the filling evenly over the cake and carefully re-roll the cake tightly. You can use the towel to help keep your fingers from sticking to the cake.
  8. Chill cake until filling is set, at least 30 minutes to 1 hour. Dust with powdered sugar, then slice and serve.

Notes

Cake can be wrapped in plastic and frozen for up to 1 month.

Recipe Adapted From: Mel's Kitchen Cafe

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