Warm spices bloom in the oven as the batter rises — cinnamon, ginger, and nutmeg weaving through finely grated carrots. The cake bakes quickly, forming a thin, pliable sponge that’s rolled while still hot so it holds a perfect spiral once cooled.
Inside, a rich cream cheese frosting fills every curve, balancing sweetness with tang. Serve thick slices dusted with powdered sugar, or chill until firm for clean, elegant cuts.
Steps + Photos to make this recipe for Carrot Cake Roll
Step 1: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, letting it extend 1 inch above the sides. Spray with nonstick spray.
Step 2: In a medium bowl, whisk together ¾ c all-purpose flour, 1 t baking powder, 1 T cinnamon, ½ t ground ginger, ¼ t nutmeg, and ⅛ t cloves.
Step 3: In a large bowl or stand mixer, beat 3 large eggs on high for 5 minutes, until thick and pale. Add ⅔ c sugar and 1 t vanilla extract, then beat 1 more minute.
Step 4: Gently fold the dry mixture into the wet until just combined.
Step 5: Stir in 1¾ c finely grated carrots.
Step 6: Spread the batter evenly into the prepared pan. Bake 10–12 minutes, until a toothpick comes out clean.
Step 7: Generously dust a clean kitchen towel with ½ c powdered sugar.
Step 8: Turn the hot cake out onto the towel, peel away the parchment paper, and roll up immediately from a short end. Cool 1 hour at room temperature.
Step 9: While the cake cools, prepare the frosting. Beat 8 oz cream cheese and 5 T butter until smooth. Add 1 t vanilla extract and 2 c powdered sugar, mixing until creamy.
Step 10: Unroll the cooled cake carefully. Spread the cream cheese frosting evenly over the surface. Re-roll the cake gently and place seam side down on a serving plate.Step 11: Chill for 30 minutes before slicing. Dust with powdered sugar before serving.
Tips for Success
- Roll the cake immediately after baking — not after cooling — to prevent cracking.
- Use finely grated carrots for even texture; coarse shreds will tear the sponge.
- Parchment paper is non-negotiable; it ensures a clean release.
- Work quickly when flipping the cake onto the towel; if it cracks, frosting will help hide imperfections.
- Chill before slicing for neat, defined spirals.
- Dust generously with powdered sugar just before serving for that bakery finish.
The bottom line
This Carrot Cake Roll captures everything we love about classic carrot cake — warm spice, tender crumb, and tangy cream cheese frosting — but with the elegance of a rolled presentation.
Rolling the cake while still warm is key to that perfect spiral, while the chill time ensures clean slices and a firm, creamy filling. Serve this for Easter, a spring brunch, or any time you want a dessert that looks as good as it tastes.
Carrot Cake Roll
Equipment
- 10×15-inch jelly roll pan or rimmed baking sheet
- Parchment paper (essential for easy removal)
- Box grater or food processor for carrots
- Stand mixer or hand mixer
- Mixing bowls (medium and large)
- Rubber spatula for folding batter
- Clean kitchen towel for rolling
Ingredients
Ingredients:
- ¾ c all-purpose flour
- 1 t baking powder
- 1 T ground cinnamon
- ½ t ground ginger
- ¼ t ground nutmeg
- 1/8 t ground cloves
- 3 large eggs at room temp
- ⅔ c granulated sugar
- 1 t vanilla extract
- 1¾ c finely grated carrots
- Powdered sugar for dusting
Frosting Ingredients:
- 8 oz cream cheese softened
- 5 T butter softened
- 1 t vanilla extract
- 2 c powdered sugar
Instructions
- Instructions:
- Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper extending 1 inch above sides; spray with nonstick spray.
- In a medium bowl, whisk flour, baking powder, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat eggs on high speed 5 min until thick. Add sugar and vanilla; beat 1 min.
- Fold in dry mixture, then stir in grated carrots.
- Spread evenly in pan; bake 10–12 min until a toothpick comes out clean.
- Dust a kitchen towel with powdered sugar. Turn hot cake onto towel, remove parchment, and roll up from a short end. Cool 1 hr.
- Beat cream cheese and butter until smooth. Add vanilla and powdered sugar; mix until creamy.
- Unroll cooled cake, spread frosting evenly, and reroll. Place seam side down on plate.
- Chill 30 min before slicing; dust with powdered sugar.
