Easy Carrot Cake Roll Recipe

Indulge in a soft, spiced carrot cake roll filled with lush cream cheese frosting. Easy to bake and perfectly rolled, this crowd-pleasing dessert delivers rich autumn flavors, a light texture, and stunning sliceable spirals in every bite!

Easy Carrot Cake Roll

This spiced carrot cake roll combines a tender, spiced sponge cake with a rich, silky cream cheese filling. Rolling the cake while warm ensures a crack-free finish every time.

Equipment

• 10x15-inch jelly roll pan

• Parchment paper

• Clean kitchen towel

• Powdered sugar (for dusting)

Ingredients

For the Cake:

• 3/4 cup all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/2 tsp salt

• 3 large eggs, room temperature

• 1/2 cup granulated sugar

• 2 tbsp vegetable oil

• 1 tsp vanilla extract

• 2 cups finely grated fresh carrots (packed)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 6 tbsp unsalted butter, softened

• 1 cup powdered sugar, sifted

• 1 tsp vanilla extract

• Finely grated carrots (for garnish)

Instructions

1. Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Grease a 10x15-inch jelly roll pan, line it with parchment paper, and lightly grease the top of the paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

3. Beat the Wet Ingredients: In a large bowl, beat the eggs and granulated sugar on high speed for 3 minutes until thick and pale. Beat in the vegetable oil and vanilla extract.

4. Combine and Add Carrots: Gently fold the dry ingredients into the wet mixture until just combined. Fold in the finely grated carrots.

5. Bake: Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the top of the cake springs back when gently touched.

6. Roll the Warm Cake: While baking, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar. Immediately turn the hot cake out onto the towel. Carefully peel off the parchment paper. Starting from the short end, gently roll the cake and towel together. Allow it to cool completely on a wire rack for about 1 hour.

7. Make the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, beating until creamy and fluffy.

8. Assemble: Gently unroll the cooled cake. Spread the cream cheese frosting evenly over the top, leaving a small border around the edges. Carefully re-roll the cake (without the towel).

9. Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set. Garnish the top with finely grated fresh carrot flakes before slicing and serving.