Carrot Cake Roll with Cream Cheese Frosting

Be honest, who does not enjoy a slice of a carrot cake roll? It is the same as making a carrot cake, but the Carrot cake Roll looks so much nicer to serve when you have guests over.

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This is definitely not your ordinary carrot cake. This one is super moist, includes freshly grated carrots and it is loaded with the perfect amount of Cream Cheese Frosting.

I make this cake roll when it is my turn to bring desserts for Church meetings, work meetings and I also like to make it around the Holidays when we have family and friends over for dinner.

Most of the time you find the cake rolls that are so thick you do not taste the frosting. However, this is truly the perfect combination of each.

Frequently Asked Questions:

            Could I add Raisins to the recipe?

You could certainly try, however, I do not believe that the cake would roll up as nicely if it had the raisins inside the cake. However, I just may try that myself next time I make it, by placing raisins on top of the frosting layer.

            Why are there no walnuts listed in the recipe?

Let’s call this an allergen free recipe?! Again, the chopped walnuts are excellent in a 9×13 cake, however, rolling this carrot cake up may make it difficult if there are walnuts in the mix. Again, you could try sprinkling the chopped walnuts on top of the frosting, along with the raisins. Yes, I will have to give that a try.

What do you need to make Carrot Cake Roll with Cream Cheese Frosting

            Cake:

                        ¾ cup all purpose flour

                        2 tsp ground cinnamon

                        1 tsp baking powder

                        ½ tsp ginger

                        ¼ tsp nutmeg

                        ½ tsp salt

                        3 eggs

                        ½ cup granulated sugar

                        1 tsp vanilla extract

                        2 tbsp Vegetable Oil

                        3 medium carrots, peeled and grated

            Frosting Layer:

                        8 ounces softened Cream Cheese

                        1 cup confectioners sugar

                        6 tbsp butter, salted and softened

                        1 tsp vanilla extract

            Glaze:

                        3 cups confectioner’s sugar

                        ½ tsp vanilla extract

                        ⅔ cup milk, use half at first, then slowly add until you reach desired consistency

How to make Carrot Cake Roll with Cream Cheese Frosting

FIRST STEP:

Preheat the oven to 375* and line a 10×15 jelly roll pan with parchment paper

In a medium bowl combine the flour, baking powder, cinnamon, ginger, nutmeg and cloves. Whisk together

SECOND STEP:

In a large bowl combine the eggs and granulated sugar and beat until combined

Add in the Vegetable Oil, vanilla extract and the grated carrots and mix again

Add in the dry ingredients in partial amounts and mix, ensuring no lumps of flour remain

a)

b)

c)

d)

THIRD STEP:

Pour the batter into the jelly roll pan and spread out evenly

Place into the oven and bake for 10 to 12 minutes, do not over bake.

Remove from oven and gently remove the cake by using the over hang on the parchment paper to slide it off the pan

FOURTH STEP:

On a large cutting board, gently roll the cake lengthwise and let cool completely on a cooling rack

In a bowl, combine the confectioners sugar, the cream cheese, softened butter and the vanilla extract.

Whisk until smooth and fluffy

FIFTH STEP:

Carefully unroll the cake, spread the frosting evenly over the cake

Gently reroll the cake and wrap it tightly in plastic wrap

Place the roll into the refrigerator for 1 hour to chill completely

SIXTH STEP:

Just before removing from the refrigerator, combine the ingredients for the glaze in a bowl and whisk until desired consistency

a)

b)

Remove the cake from the refrigerator, unwrap the plastic film and place the cake on a serving dish

Drizzle the glaze over the entire cake

Slice and Enjoy!

YUM!

Carrot Cake Roll with Cream Cheese Frosting

Carrot Cake Roll with Cream Cheese Frosting

Yield: 10
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

  •             Cake:
  •                         ¾ cup all purpose flour
  •                         2 tsp ground cinnamon
  •                         1 tsp baking powder
  •                         ½ tsp ginger
  •                         ¼ tsp nutmeg
  •                         ½ tsp salt
  •                         3 eggs
  •                         ½ cup granulated sugar
  •                         1 tsp vanilla extract
  •                         2 tbsp Vegetable Oil
  •                         3 medium carrots, peeled and grated
  •             Frosting Layer:
  •                         8 ounces softened Cream Cheese
  •                         1 cup confectioners sugar
  •                         6 tbsp butter, salted and softened
  •                         1 tsp vanilla extract
  •             Glaze:
  •                         3 cups confectioner’s sugar
  •                         ½ tsp vanilla extract
  •                         ⅔ cup milk, use half at first, then slowly add until you reach desired consistency

Instructions

FIRST STEP:

Preheat the oven to 375* and line a 10x15 jelly roll pan with parchment paper

In a medium bowl combine the flour, baking powder, cinnamon, ginger, nutmeg and cloves. Whisk together

SECOND STEP:

In a large bowl combine the eggs and granulated sugar and beat until combined

Add in the Vegetable Oil, vanilla extract and the grated carrots and mix again

Add in the dry ingredients in partial amounts and mix, ensuring no lumps of flour remain

THIRD STEP:

Pour the batter into the jelly roll pan and spread out evenly

Place into the oven and bake for 10 to 12 minutes, do not over bake.

Remove from oven and gently remove the cake by using the over hang on the parchment paper to slide it off the pan

FOURTH STEP:

On a large cutting board, gently roll the cake lengthwise and let cool completely on a cooling rack

In a bowl, combine the confectioners sugar, the cream cheese, softened butter and the vanilla extract.

Whisk until smooth and fluffy

FIFTH STEP:

Carefully unroll the cake, spread the frosting evenly over the cake

Gently reroll the cake and wrap it tightly in plastic wrap

Place the roll into the refrigerator for 1 hour to chill completely

SIXTH STEP:

Just before removing from the refrigerator, combine the ingredients for the glaze in a bowl and whisk until desired consistency

Remove the cake from the refrigerator, unwrap the plastic film and place the cake on a serving dish

Drizzle the glaze over the entire cake

Slice and Enjoy!

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 464Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 98mgSodium: 337mgCarbohydrates: 68gFiber: 1gSugar: 58gProtein: 5g