Spring is finally in the air. You want a dessert that feels like a true celebration. This Carrot Cake Roll is the perfect answer for your table.
It looks fancy but is actually very simple to make. It brings a fresh, light feel to any gathering. Your kitchen will smell like warm cinnamon and sweet vanilla. It is a stunning centerpiece for your holiday meal.
Why This Recipe Is a Winner
This cake is a total crowd-pleaser for all ages. It is light, airy, and full of cozy spices. You get that classic flavor in a fun new shape. It is perfect for your Easter Sunday celebration or brunch.
Your family will think you spent hours in the kitchen. In reality, it takes very little active work. It is a budget-friendly treat that feels high-end. You likely have most ingredients in your pantry right now.
Simple Method
Making a cake roll is much easier than it looks. You bake a thin sponge and roll it while warm. This keeps the cake flexible and soft for later. Even if you are a beginner, you can do this. The towel trick makes it foolproof every single time.
Ingredients You’ll Need
These simple ingredients create a dessert that is truly magical.
- 3 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract for filling
- Additional powdered sugar for dusting
Step-by-Step Directions
- Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line with parchment paper, then grease the parchment.
- In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes until thick and lemon-colored.
- Stir in the vegetable oil, 1 teaspoon vanilla, and the finely grated carrots.
- In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes or until the top of the cake springs back when touched.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove parchment paper.
- Starting at the short end, roll up the cake and towel together. Let cool completely on a wire rack.
- To make the filling, beat cream cheese and butter until smooth. Add 1 cup powdered sugar and 1/2 teaspoon vanilla; beat until light and fluffy.
- Unroll the cooled cake and remove the towel. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border.
- Re-roll the cake. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
Best Ways to Enjoy It
Slice it into thick, beautiful rounds for your guests. The white cream cheese swirls look so elegant and professional. Serve it with a hot cup of coffee or tea. It is a lovely treat for a leisurely weekend brunch. Add a few fresh berries on the side for color.
Keep It Fresh
This cake stays perfectly moist in the refrigerator. Keep it wrapped tightly in plastic wrap to prevent drying. It will last for up to three days easily. You can even make it a day ahead. This makes holiday entertaining much easier for you and your family.
Tips for Best Results
- Use room temperature eggs for a better lift and texture.
- Grate your carrots very finely for a smooth cake bite.
- Don’t skip the powdered sugar on your kitchen towel.
- Roll the cake while it is still very hot.
- Avoid overbaking to prevent the sponge from cracking later.
- Use a serrated knife for the cleanest, prettiest slices.
- Chill the roll for at least one hour before serving.
- For Easter, top with tiny marzipan carrots for fun.
Ways to Switch It Up
- Add a half cup of finely chopped pecans for crunch.
- Stir in some fresh orange zest for a bright flavor.
- Use a gluten-free flour blend for a sensitive guest.
- Swap the nutmeg for extra cinnamon if you prefer.
Common Questions
Can I make this ahead of time?
Yes, it is actually better the next day. The flavors meld together beautifully while it chills. Just keep it wrapped tightly in the fridge.
How do I stop the cake from sticking?
Use plenty of powdered sugar on your clean kitchen towel. This creates a barrier between the cake and the fabric. It makes the unrolling process very smooth.
Why did my cake crack?
It might have stayed in the oven too long. An overbaked cake becomes brittle and hard to roll. Be sure to check it at 12 minutes.
I hope this beautiful Carrot Cake Roll brings joy to your spring table. It is such a special treat to share with the people you love. Happy baking!
— Lidia
Carrot Cake Roll
Ingredients
- 3 large egg s
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 3/4 cup all -purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sal t
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract for filling
- Additional powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan and line with parchment paper, then grease the parchment.
- In a large bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes until thick and lemon-colored.
- Stir in the vegetable oil, 1 teaspoon vanilla, and the finely grated carrots.
- In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes or until the top of the cake springs back when touched.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove parchment paper.
- Starting at the short end, roll up the cake and towel together. Let cool completely on a wire rack.
- To make the filling, beat cream cheese and butter until smooth. Add 1 cup powdered sugar and 1/2 teaspoon vanilla; beat until light and fluffy.
- Unroll the cooled cake and remove the towel. Spread the cream cheese filling evenly over the cake, leaving a 1/2-inch border.
- Re-roll the cake. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
