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.
Servings Prep Time
8slices 15minutes
Cook Time Passive Time
12minutes 4hours
Servings Prep Time
8slices 15minutes
Cook Time Passive Time
12minutes 4hours
Ingredients
Carrot Cake Roll
  • 3 eggs
  • 3/4 cup flour
  • 1tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2tsp grated nutmeg
  • 1/2tsp ground cardamom
  • pinch ground cloves
  • pinch ground allspice
  • 2/3cup Sugar
  • 2cups shredded carrot
  • powdered sugarfor rolling the cake
Cream Cheese Frosting
  • 6ounces cream cheese
  • 4TBSP butterroom temperature
  • 2cups powdered sugar
  • 1tsp milk
Instructions
  1. preheat oven to 350˚
  2. line an 11×17 baking pan with parchment paper, grease generously and set aside
  3. in a stand mixer beat the eggs until they are thick and darkened
  4. while the stand mixer works sift togther the flour, baking powder and spices, set aside
  5. once the eggs have thickened up add the sugar and mix well
  6. add the flour mix to the bowl and stir to combine
  7. add the grated carrots and mix just until combined
  8. pour into the prepared pan, spread evenly
  9. bake 10-12 minutes, watching to make sure it doesn’t burn
  10. while the cake is baking spread a large clean dishtowel and sprinkle with powdered sugar
  11. when it’s done it will be springy to the touch
  12. once it’s done remove it from the pan and invert on the prepared towel
  13. peel off the paper or foil
  14. sprinkle with additional powdered sugar
  15. beginning on short side, roll the edge of the towel up and continue rolling the cake with it
  16. roll it up tightly and leave it someplace safe to cool
  17. while it’s cooling make your frosting by mixing the cream cheese and the butter together
  18. beat in the powered sugar
  19. add the milk to make it right consistency
  20. refrigerate until 30 minutes before ready to use, you want it cool but not hard as a rock
  21. once the cake is cool unroll it
  22. spread with the frosting, leving the last inch on the outside of the roll unfrosted
  23. roll the cake back up, MINUS THE TOWEL, wrap in plastic wrap or foil
  24. refrigerate or freeze until ready to use
Recipe 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