Carrot Cake Roll with Cream Cheese Frosting
A light and fluffy carrot cake rolled with rich cream cheese frosting—this classic dessert is as beautiful as it is delicious.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: ~1 hour 30 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Carrot Cake Roll:
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
3 large eggs
½ cup granulated sugar
2 tablespoons brown sugar
2 teaspoons vanilla extract
2 cups finely grated carrots
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1 cup powdered sugar
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
For Dusting:
Powdered sugar (for dusting towel and garnish)
Instructions
Prep Oven & Pan:
Preheat oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
Make Cake Batter:
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, beat eggs, granulated sugar, brown sugar, and vanilla until thick and pale (about 2–3 minutes).
Gently fold in dry ingredients, then fold in grated carrots until just combined.
Bake Cake:
Spread batter evenly into prepared pan.
Bake for 10–12 minutes, until cake springs back when touched.
Roll Cake:
While cake is hot, dust a clean kitchen towel generously with powdered sugar.
Invert cake onto towel, peel off parchment, and roll the cake up gently in the towel (starting from the short end). Let cool completely.
Make Frosting:
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Assemble Roll:
Carefully unroll cooled cake, spread frosting evenly on top, then roll back up (without towel).
Wrap in plastic wrap and refrigerate at least 1 hour before slicing.
Serve:
Dust with powdered sugar before serving. Slice and enjoy!
Notes
Be sure to roll the cake while warm to prevent cracking.
Refrigerate leftovers for up to 4 days.
You can add chopped walnuts or raisins for extra texture.
