Carrot Cake Roll

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 but more spring like. Perfect for spring entertaining or special holiday meals, or eating it alone in the pantry when no one is looking. This Carrot Cake Roll is actually a fun baking project to do with kids too, so maybe plan a little kitchen fun with your kids.

the rolls have it!

We all know and love the Pumpkin Roll right? And my Pumpkin Spice Latte Cake Roll. And don’t forget my Banana Roll either. Well here’s another version, the Carrot Cake Roll. I didn’t come up with it but was inspired by this post from Crazy for Crust. I amped up the spices a bit, by adding a little cardamom and allspice to round out the spices, I love a spicy carrot cake, don’t you?.

As I said this is 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 dish towel and roll it up while hot. The best part is un-rolling it, spreading it with cream cheese frosting, roll it right back up. Plus there’s cake when you’re done. WIN!

perfect slices

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. It slices perfectly. 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 regularly and it will be fine.

Print Recipe

Carrot Cake Roll

Carrot Cake snuggles up with cream cheese frosting in this simple yet decadent version of a Swiss Roll. This Carrot Cake Roll is perfect for spring entertaining or special holiday meals, or eating it alone in the pantry when no one is looking. Any which way you like.

Prep Time15 mins

Cook Time12 mins

Total Time4 hrs 27 mins

Course: Dessert

Cuisine: American

Servings: 8 slices

Ingredients

Carrot Cake Roll

• 3 eggs
• 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
• 2/3 cup Sugar
• 2 cups shredded carrot
• powdered sugar for rolling the cake

Cream Cheese Frosting

• 6 ounces cream cheese
• 4 TBSP butter room temperature
• 2 cups powdered sugar
• 1 tsp milk

Instructions

• preheat oven to 350˚
• line an 11x17 baking pan with parchment paper, grease generously and set aside
• in a stand mixer beat the eggs until they are thick and darkened
• while the stand mixer works sift togther the flour, baking powder and spices, set aside
• once the eggs have thickened up add the sugar and mix well
• add the flour mix to the bowl and stir to combine
• add the grated carrots and mix just until combined
• pour into the prepared pan, spread 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 it's done it will be springy to the touch
• 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 short side, roll the edge of the towel up and continue rolling the cake with it
• roll it up tightly and leave it someplace safe to cool
• while it's cooling make your frosting by mixing the cream cheese and the butter together
• beat in the powered sugar
• add the milk to make it right consistency
• refrigerate until 30 minutes before ready to use, you want it cool but not hard as a rock
• once the cake is cool unroll it
• spread with the frosting, leving the last inch on the outside of the roll unfrosted
• roll the cake back up, MINUS THE TOWEL, wrap in plastic wrap or foil
• refrigerate or freeze until ready to use

Notes

• you CAN use waxed paper instead of parchment but it does smoke a little, I've done it for years but recently switched to parchment
• foil will work too
• you will need a clean dishtowel for rolling the cake

Thanks for reading, would you mind pinning this recipe?