Carrot Cake Roll brings a gentle sense of anticipation into my kitchen, especially as spring approaches. On quiet afternoons, my husband often reads nearby while a grandchild sits at the table, watching closely as ingredients come together.
As the oven warms, the scent of cinnamon and ginger fills the room, and freshly grated carrots wait in their bowl, bright and ready. Baking in these moments feels like a natural part of the day, moving easily alongside conversation and shared time.
Carrot Cake Roll is often prepared for occasions that call for something thoughtful without feeling too rich. One Easter weekend, I made it while my daughter arranged place cards and my grandson wondered aloud how a cake could roll without falling apart.
The batter spreads thinly and evenly, and once baked, the cake remains warm and flexible. Rolling it takes patience, but with practice and encouragement from nearby voices, it becomes a familiar rhythm.
Carrot Cake Roll remains memorable for its simple balance. After chilling, each slice shows a clean spiral of cake and frosting, soft enough to cut neatly and light on the plate. Set beside coffee cups and bowls of fruit, it invites people to linger a little longer at the table. Sharing it feels calm and unhurried, much like the time spent making it.
Short Description
Carrot Cake Roll is a thin spiced carrot cake baked in a jelly roll pan, gently rolled and filled with creamy vanilla cream cheese frosting. It offers the familiar flavors of carrot cake in a lighter, elegant presentation.
Key Ingredients
For the Carrot Cake
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- 3 large eggs
- ¾ cup granulated sugar
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots, loosely packed
For the Cream Cheese Frosting
- 8 ounces cream cheese, cold
- 8 tablespoons butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Tools Needed
- 10×15 inch jelly roll pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Electric mixer
- Plastic wrap
- Sharp knife
Cooking Instructions
Step 1: Prepare the Pan and Oven
Preheat the oven to 375°F. Line a 10×15 inch jelly roll pan with parchment paper, lightly securing it with cooking spray so it stays in place. For extra insurance, spray the parchment lightly with baking spray.
Step 2: Mix the Dry Ingredients
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk until evenly blended and set aside.
Step 3: Prepare the Batter
In a large bowl, whisk the eggs until lightly frothy. Add the granulated sugar, oil, and vanilla, mixing until smooth. Stir the dry ingredients into the wet mixture just until nearly combined, then gently fold in the shredded carrots.
Step 4: Bake the Cake
Spread the batter evenly into the prepared pan, smoothing the top. Bake at 375°F for 10 to 13 minutes. The cake is ready when it springs back lightly when touched and a toothpick inserted in the center comes out clean.
Step 5: Roll While Warm
As soon as the cake comes out of the oven, roll it from short end to short end while still inside the parchment paper. Roll gently but firmly, then allow it to cool for about 10 minutes.
Step 6: Make the Frosting
Beat the cold cream cheese until smooth. Add the butter two tablespoons at a time, mixing well after each addition. Add powdered sugar and vanilla, then mix until smooth and creamy.
Step 7: Fill and Re Roll
Carefully unroll the cooled cake. If small cracks appear, handle gently. Spread frosting evenly over the cake, leaving a 1 inch border at the far edge. Re roll tightly, peeling away the parchment as you go.
Step 8: Chill and Slice
Wrap the cake roll in plastic wrap and chill for at least 1 hour or freeze briefly for cleaner slicing. Use a hot knife to cut neat slices.
Why You’ll Love This Recipe
Lighter than traditional layered carrot cake
Balanced spice and natural sweetness
Smooth, creamy frosting in every bite
Clean slices perfect for serving guests
Works well for spring and holiday desserts
Mistakes to Avoid & Solutions
Overbaking the Cake
Baking the cake too long can make it dry and prone to cracking when rolled.
Solution: Remove the cake as soon as it springs back lightly when touched and a toothpick comes out clean.
Waiting Too Long to Roll
Letting the cake cool completely before rolling reduces flexibility.
Solution: Roll the cake immediately while it is still warm using the parchment paper.
Uneven Batter Thickness
An uneven layer can cause inconsistent baking and rolling problems.
Solution: Spread the batter evenly to the edges of the pan before baking.
Frosting Too Soft
Overly soft frosting can slide and make rolling messy.
Solution: Chill the frosting briefly if it feels loose before spreading.
Handling the Cake Too Roughly
Excess pressure can cause cracks or tears in the cake.
Solution: Roll slowly and gently, keeping steady, even pressure.
Serving and Pairing Suggestions
Serve chilled or slightly cool
Pair with coffee or lightly sweetened tea
Garnish with powdered sugar or chopped nuts
Slice and arrange on a platter for gatherings
Storage and Reheating Tips
Store wrapped in the refrigerator for up to 4 days
Freeze whole or sliced for up to 2 months
Thaw slices at room temperature for 20 to 30 minutes
Avoid reheating to preserve frosting texture
FAQs
1. Can I make Carrot Cake Roll ahead of time?
Yes. It can be prepared a day in advance and stored chilled.
2. Can this recipe be frozen?
Yes. Freezing helps with clean slicing and preserves texture.
3. Why did my cake crack?
Cracking usually comes from overbaking or delayed rolling.
4. Can I add nuts to the batter?
Finely chopped nuts can be folded in gently if desired.
5. Can I reduce the sugar?
A slight reduction is possible, but it may affect texture.
Tips & Tricks
Use freshly shredded carrots for moisture
Roll the cake slowly with steady pressure
Chill well before slicing for clean edges
Keep frosting smooth but not overly soft
Recipe Variations
Pineapple Carrot Cake Roll: Add ½ cup finely crushed, well drained pineapple to the batter for extra moisture and mild sweetness.
Orange Cream Cheese Filling: Replace vanilla in the frosting with 1 teaspoon orange zest for a citrus note.
Spiced Walnut Roll: Add ¼ cup finely chopped walnuts and an extra pinch of cinnamon to the batter for deeper flavor.
Final Thoughts
Carrot Cake Roll brings together familiar flavors in a form that feels light and carefully considered. From the warm spices to the smooth cream cheese filling, it fits naturally into moments meant for sharing and slowing down. Preparing it invites attention without pressure, allowing the process to unfold calmly in the kitchen.
Carrot Cake Roll often finds its place at the table during meaningful gatherings, where conversation lingers and dessert feels like part of the experience rather than an ending. Each slice reflects patience, care, and the steady rhythm of baking that connects days and people so gently.
Classic Carrot Cake Roll
Ingredients
For the Carrot Cake
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- 3 large eggs
- ¾ cup granulated sugar
- 2 tablespoons oil
- 1 teaspoon vanilla extract
- 2 cups shredded carrots loosely packed
For the Cream Cheese Frosting
- 8 ounces cream cheese cold
- 8 tablespoons butter room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F and line a 10×15 inch jelly roll pan with parchment, lightly sprayed.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Whisk eggs, sugar, oil, and vanilla, then stir in dry ingredients and fold in carrots.
- Spread batter evenly and bake 10 to 13 minutes until set and springy.
- Roll the warm cake up in the parchment from short end to short end and cool 10 minutes.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll cake, spread frosting evenly, then re roll tightly.
- Chill at least 1 hour, then slice with a hot knife.
