A soft, moist carrot cake rolled around a rich, creamy cream cheese filling, finished with a light dusting of powdered sugar. This classic dessert is full of warm cinnamon flavor and is perfect for Easter, holidays, parties, or afternoon tea.
Recipe Details
- Prep Time: 25 minutes
- Bake Time: 12–15 minutes
- Cooling Time: 45–60 minutes
- Total Time: Approximately 1 hour 30 minutes
- Servings: 10 slices
- Course: Dessert
- Difficulty: Moderate
Ingredients
For the Carrot Cake - ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1 cup finely grated carrots, lightly packed
- 2 tablespoons powdered sugar, for dusting the towel
For the Cream Cheese Filling - 8 oz (225 g) cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 teaspoons milk or heavy cream, if needed
Optional Garnish - Powdered sugar, for dusting
- ¼ teaspoon ground cinnamon
- Finely grated carrot curls, optional
Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Line a 10 × 15-inch jelly-roll pan with parchment paper and lightly grease it. Leave a little parchment overhang to help lift the cake out easily.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: Beat the Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar with an electric mixer for 3–5 minutes until thick, pale, and fluffy. Add the vanilla extract and vegetable oil, mixing until combined.
Step 4: Add the Carrots
Gently fold the grated carrots into the egg mixture. Add the dry ingredients and fold just until no visible streaks of flour remain. Avoid overmixing to keep the cake soft.
Step 5: Bake the Cake
Spread the batter evenly in the prepared pan. Bake for 12–15 minutes, or until the top springs back lightly when touched and a toothpick inserted into the center comes out clean.
Do not overbake, as a dry cake is more likely to crack when rolled.
Step 6: Roll the Warm Cake
While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
Immediately after baking, carefully loosen the cake edges and turn the warm cake onto the prepared towel. Peel away the parchment paper.
Starting from one short end, gently roll the cake up with the towel inside. Place it seam-side down on a cooling rack and let it cool completely.
Step 7: Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract, then beat until fluffy.
If the filling is too thick, add 1–2 teaspoons of milk or cream. Keep the filling thick enough to spread without running.
Step 8: Fill the Cake
Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling evenly over the cake, leaving about ½ inch uncovered around the edges.
Step 9: Roll Again
Gently roll the cake back up without the towel, keeping the filling inside. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to help it set.
Step 10: Garnish and Serve
Unwrap the chilled cake roll and place it seam-side down on a serving platter. Dust with powdered sugar and a little cinnamon if desired.
Slice with a sharp knife, wiping the blade between cuts for neat, beautiful slices.
Nutrition Information
Estimated per slice, based on 10 servings.
Nutrient Amount
Calories 280–330 kcal
Protein 4–5 g
Carbohydrates 38–44 g
Total Fat 12–15 g
Saturated Fat 6–8 g
Fiber 1 g
Sugar 28–34 g
Sodium 150–220 mg
Nutrition values are estimates and vary with ingredient brands and slice size.
Nut Information & Allergens
- Tree nuts: None included in the basic recipe.
- Peanuts: None included.
- Dairy: Contains cream cheese, butter, and optional milk or cream.
- Eggs: Contains eggs.
- Gluten: Contains wheat flour.
- Soy: Vegetable oil and packaged ingredients may vary; check labels.
- Added sugar: Contains granulated and powdered sugar.
Nut-free preparation: If making this cake for someone with a nut allergy, check all ingredient labels for cross-contact warnings and use clean equipment and utensils. The recipe is nut-free by ingredient design, but packaged products and preparation environments may vary.
Optional nut variation: You can fold ¼ cup finely chopped walnuts or pecans into the batter if you do not need a nut-free dessert.
Questions & Answers (Q&A)
Q1: Why does my carrot cake roll crack?
The cake may have been overbaked, allowed to cool before the first roll, or rolled too tightly. Roll it while warm in a powdered-sugar-dusted towel and avoid baking it for too long.
Q2: Can I make the cake roll a day ahead?
Yes! Prepare the cake roll, wrap it tightly, and refrigerate overnight. Add the final powdered sugar dusting just before serving.
Q3: Do I need to peel the carrots?
Peeling is recommended for the smoothest texture, but thoroughly washed and finely grated carrots can also work without peeling.
Q4: Can I use store-bought shredded carrots?
Freshly grated carrots are best because they are usually finer and more moist. Store-bought shredded carrots may be too thick or dry for this recipe.
Q5: How do I stop the cream cheese filling from leaking?
Allow the cake to cool completely before filling it. Use softened, not melted, butter and cream cheese, and avoid adding too much liquid.
Q6: Can I freeze Carrot Cake Roll?
Yes. Wrap the filled roll tightly in plastic wrap and then foil. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before slicing.
Q7: How should I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 4 days because the filling contains cream cheese.
Q8: Can I add raisins or pineapple?
You can add 2–3 tablespoons of raisins. If adding crushed pineapple, drain it extremely well and use a small amount to avoid making the cake too wet.
Q9: Can I make this recipe without nuts?
Yes. The main recipe contains no nuts, so simply omit the optional walnuts or pecans and check packaged ingredients for allergen warnings.
Q10: How do I get clean slices?
Chill the cake for at least an hour before slicing. Use a sharp knife and wipe it clean after every cut.
Serving Suggestions
- Serve chilled with coffee or tea.
- Add a light drizzle of cream cheese glaze for extra sweetness.
- Garnish with a pinch of cinnamon for a warm, bakery-style finish.
- Serve with fresh strawberries or raspberries for a fruity contrast.
Leave a Reply