Carrot Cake Roll
Soft, spiced carrot cake rolled with a creamy cream cheese frosting, perfect for Easter or any spring baking day.
Equipment
- 10x15-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 10x15-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.
Tried this recipe?Let us know how it was!