CARROT CAKE ROLL

5 from 63 votes

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 way you like.

Prep Time15

Cook Time12

Resting Time4

Course: Dessert Recipes

Cuisine: American

Servings: Servings

Calories: 384kcal

Author: Laura

Equipment

1 11x14 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 11x17 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

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

Nutrition