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Carrot Cake Roll

Carrot Cake Roll

Carrot Cake Roll is a soft, spiced cake filled with tangy cream cheese frosting and rolled into a swirl. Elegant, delicious, and perfect for gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
1 hour 30 minutes
Total Time 2 hours 5 minutes
Course: cake
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake
  • - 1 box carrot cake mix plus ingredients per package
  • - 1 cup grated carrot
  • ### For the Frosting
  • - 8 oz cream cheese room temperature
  • - 5 tbsp butter room temperature
  • - 1 tsp vanilla extract
  • - 2 cups powdered sugar plus extra for dusting

Equipment

  • - Mixing bowls
  • Electric mixer
  • - Rimmed baking sheet
  • - Parchment paper
  • - Clean kitchen towel
  • - Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and spray lightly.
  2. Lay out a clean kitchen towel and sprinkle generously with powdered sugar.
  3. Prepare carrot cake batter according to package or homemade recipe. Fold in grated carrots.
  4. Spread batter evenly into prepared pan and bake for 15 minutes, until a toothpick comes out clean.
  5. While hot, turn cake onto sugared towel. Peel off parchment. Roll cake up gently from short end with towel inside. Cool for 45–60 minutes.
  6. Beat cream cheese and butter until smooth. Add vanilla. Gradually mix in powdered sugar until fluffy.
  7. Unroll cooled cake gently. Spread frosting evenly. Re-roll tightly, seam side down.
  8. Chill for at least 30 minutes before slicing to reveal swirl.

Notes

Add chopped walnuts or pecans for crunch.
- Boost flavor with spices like nutmeg or ginger.
- Wrap tightly and refrigerate up to 5 days.
- Freeze up to 2 months; thaw overnight in fridge.