Carrot Cake Roll
This post has affiliate links. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support.
Oh yes, please! Carrot Cake snuggles up with cream cheese frosting in this simple yet decadent version of a Swiss Roll. Like a Pumpkin Roll with a carrot cake recipe to make a different and fresh
This carrot cake roll has all the warm spicy flavors of a classic carrot cake but instead of a cream cheese frosting on top of the cake, the cake is rolled around a slightly thicker cream cheese filling. It’s a delicious
WE LOVE SWISS ROLL CAKES
We all know and love the Pumpkin Roll, right? And my Buche de Noel or Yule Log Cake. And don’t forget my Banana Roll either. These are versions of the classic swiss roll, also called a jelly roll or a cake roll.
Swiss Rolls are a fun baking project to do with kids because of the way it’s rolled up. My boys are always amazed when we turn a hot cake out on a clean dish towel and roll it up while hot. The best part is un-rolling it, spreading it with cream cheese frosting, and rolling it right back up. Plus there’s cake when you’re done. WIN!
What You Need to make a carrot cake roll
- all-purpose flour
- fresh carrots
- eggs
- baking powder
- sugar
- cinnamon
- nutmeg
- cardamom
- cloves
- allspice
- powdered sugar
- cream cheese
- milk
- softened butter
- medium bowl for dry ingredients
- large bowl for wet ingredients
- 11×17 pan
- parchment paper or aluminum foil
- clean kitchen towel
- An electric mixer, hand, or stand is fine
HOW TO ROLL A SWISS ROLL CAKE
- make the cake batter according to the directions
- line the pan with foil or parchment paper, and grease it butter on the foil or on top of the foil will help the cake release easily
- pour the cake batter into the prepared jelly roll pan
- bake the carrot cake according to the directions
- while it’s baking sprinkle a clean tea towel with powdered sugar
- when the cake comes out of the oven immediately turn the pan over on your prepared towel
- remove the parchment paper or foil from the cake
- starting on the short end of the cake roll the extra dishtowel up and when you get to the cake just keep on rolling
- keep rolling the hot cake until you get to the end of the cake and roll the rest towel around the cake
- lay the cake seam side down on a cooling rack to cool
- when cool gently unroll the cake, frost or fill as desired, be careful not to break the roll while frosting
- when frosted or filled roll back up and chill and serve
HOW TO GET PERFECT SLICES OF A SWISS ROLL
One more amazing thing about this cake. FREEZE IT. Yes, freeze it once you’re done filling it, and keep it frozen until you’re ready to serve. Then slice it while it’s still frozen or semi-frozen. It slices perfectly this way.
No messy frosting smears. Slice it all at once and freeze individual slices. Or slice it and serve it. Or leave it whole slicing off the pieces you need.
Of course, you can always slice it after being stored in the fridge and it will be ok, just slice it with a sharp knife.
If you have leftovers
Leftovers can be left unsliced off the cake, wrapped tightly, and frozen until ready to enjoy. If the cake has sat out and thawed then store it in the refrigerator in an airtight container.
If you want another variation of a Carrot Cake why not try a Carrot Cake Loaf? Or these Carrot Cake Bars? All the flavor of a carrot cake just not a typical cake!
CARROT CAKE ROLL
Equipment
- 1 11×14 Baking Pan
- 1 Electric Mixer
- Spatula
- Parchment Paper
Ingredients
Carrot Cake Roll
- 3 eggs
- 2/3 cup sugar
- 3/4 cup flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/2 tsp ground cardamom
- pinch ground cloves
- pinch ground allspice
- 2 cups grated carrots
- powdered sugar for rolling the cake
Cream Cheese Filling
- 6 ounces cream cheese
- 4 TBSP butter room temperature
- 2 cups powdered sugar
- 1 tsp milk
Instructions
- preheat oven to 350˚
- line an 11×17 baking pan with parchment paper, grease generously and set aside
- in the bowl of a stand mixer or with a hand mixer in a large bowl beat the eggs on medium speed until they are thick and darkened
- once the eggs have thickened up add the sugar and mix well
- in a medium bowl sift together the flour, baking powder, and spices
- add the flour mixture to the bowl and stir to combine
- add the shredded carrots and mix just until combined
- pour into the prepared pan, spread evenly, making sure to get enough of the mixture towards the sides of the pan so it bakes evenly
- bake 10-12 minutes, watching to make sure it doesn’t burn
- while the cake is baking spread a large clean dishtowel and sprinkle with powdered sugar
- when the cake is done it will be springy to the touch watch it for the last two minutes
- once it’s done remove it from the pan and invert on the prepared towel
- peel off the paper or foil
- sprinkle with additional powdered sugar
- beginning on one of the short ends of the cake, rolling the edge of the towel up, and cake together
- roll it up tightly and leave it someplace safe to cool, 3-4 hours
- To Fill The Cake: once the cake is cool unroll it gently and slide the towel out, don’t worry about any small cracks you can cover them with powdered sugar if you want
- make your cream cheese mixture by mixing the cream cheese and the butter together
- beat in the powdered sugar
- add the milk to make it the right consistency, it doesn’t need to be as thin and spreadable as frosting
- spread the cake with the filling, leaving the last inch of the cake roll unfrosted
- roll the cake back up, wrap it in plastic wrap or foil
- refrigerate or freeze until ready to use
- if the cake roll cracks sift a little powdered sugar over the cake roll before serving, you can also make cream cheese frosting and frost the whole cake
- slice while frozen or semi-frozen for best results
Notes
foil will work too
you will need a clean dishtowel for rolling the cake
I love a good Swiss roll, and this one looks excellent. A slice of it should be on a plate next to my cup of coffee. 🙂
I am still so intimidated by the cake roll!!!!! Yours looks awesome!