Classic Carrot Cake Roll

This carrot cake cream cheese roll is the dessert I make when I want a classic flavor in a showstopper form without the fuss of a layer cake. Warm spices cozy up with sweet fresh carrots and the smooth tang of cream cheese frosting. Rolling it up creates beautiful swirls in every slice and keeps the cake incredibly moist. I love making this treat for spring holidays or when my family needs something a little extra special with afternoon tea.

When I first baked this roll I was nervous about the technique but it is easier than you think. The smiles and excitement from my family hooked me forever and now we look forward to it every spring and for birthdays.

Ingredients

• All purpose flour: gives structure and ensures a flexible cake that rolls well. Choose a good quality unbleached flour for best results
• Baking powder and baking soda: help the cake rise and stay fluffy instead of dense
• Salt: sharpens the flavor of the spices and stops the cake from being too sweet
• Ground cinnamon, ginger, nutmeg and cloves: provide the signature warmth. Grind your own if possible for freshest flavor
• Eggs: are essential for binding the sponge and keeping it light. Very fresh eggs rise best
• Granulated sugar: sweetens and softens the crumb. Fine sugar dissolves easily
• Canola or vegetable oil: makes the cake moist but allows the carrot and spice flavors to shine
• Vanilla extract: deepens the natural sweetness. Use pure vanilla for best aroma
• Shredded carrots: add color, moisture and faint sweetness. Grate them yourself for perfect texture
• Cream cheese: gives the frosting its creamy tang. Use full fat for the best result
• Butter: brings silkiness to the filling. Bring to room temperature for easy mixing
• Powdered sugar: makes the frosting smooth and sweet. Sift before using for lump free results

Step-by-Step Instructions

Bake the Cake:

Preheat your oven to three hundred seventy five degrees Fahrenheit. Line a ten by fifteen inch jelly roll pan with parchment paper with enough overhang to easily lift out the cake. In a medium bowl whisk flour baking powder baking soda salt cinnamon ginger nutmeg and cloves until the spices are evenly mixed with the flour. In a separate large bowl whisk eggs sugar oil and vanilla for about two minutes until the mixture looks pale and a bit fluffy. Slowly sprinkle the dry mix into the wet while gently stirring. Mix until you no longer see dry flour but do not overwork it. Fold in your fresh grated carrots gently until evenly spread without smashing them. Pour this batter immediately into your prepared pan and carefully spread it with an offset spatula to all corners for a flat thin layer. Bake for ten to thirteen minutes until the top springs back when you touch it and a toothpick comes out clean.

Roll and Cool:

Right after baking lift the hot cake from the pan using the parchment and set it flat on a clean surface. Starting at a short end roll the cake and parchment up together into a snug log. This step helps the cake keep its shape and prevents cracks once filled. Let this spiral cool for at least ten minutes while still rolled up.

Prepare the Frosting:

In a medium bowl beat together cold cream cheese and soft butter until you see no lumps and everything looks smooth. Slowly sift in the powdered sugar in small amounts mixing well after each. Add vanilla at the end and keep beating until the mixture looks fluffy and creamy.

Assemble the Cake Roll:

When the rolled cake is cool unroll it gently. Spread a thick layer of cream cheese frosting from edge to edge leaving just a half inch bare at the far long edge. Re roll the cake tightly without the parchment finishing with the seam down. Wrap well in plastic and chill for at least an hour or put in the freezer for about thirty minutes to set the shape.

Serve:

For sharp clean slices use a large sharp knife dipped in hot water and wiped dry between each cut. Let the slices warm slightly to room temperature for the best soft and creamy texture.

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I always sneak a spoonful of cream cheese frosting while assembling the roll and my kids now fight over the frosted end pieces. Every spring break we make this together as a family and it is now our tradition to eat those frosty ends right from the fridge laughing around the kitchen table.

Storage Tips

Tightly wrap the whole cake roll in plastic and it keeps perfectly in the refrigerator for up to four days. For longer storage freeze it whole or cut into individual slices and wrap each. Thaw in the fridge overnight or at room temperature for a quick sweet pick me up. Cutting only what you need at a time preserves the rest for later.

Ingredient Substitutions

Try white whole wheat flour for more fiber or a quality gluten free blend if needed. Vegan cream cheese and plant based butter work as substitutes for dairy free diets though the flavor will be a bit different. For extra spice add more ginger or a pinch of cardamom for something new.

Serving Suggestions

This cake is wonderful on its own or lightly dusted with powdered sugar. For celebrations add a ring of fresh berries or candied nuts alongside. It is perfect with a mug of tea or a festive brunch buffet centerpiece.

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Cultural and Historical Notes

Cake rolls have roots in European dessert traditions but the carrot cake roll is a modern American twist on the classic. Carrots have been used in cakes since times when sugar was scarce providing moisture and sweetness. Now this rolled version puts a fun and elegant spin on a beloved comfort food.

Recipe FAQs

→ What pan size works best?

A 10x15-inch jelly roll pan is recommended for baking the thin, flexible sponge needed for easy rolling.

→ How to prevent cracking when rolling?

Roll the cake while it is still warm using the parchment paper to keep it moist and flexible, which helps prevent cracks.

→ Can this be prepared in advance?

Yes, chill the assembled roll in the refrigerator or freezer. Slice just before serving for the freshest texture.

→ Which spices enhance the flavor?

A blend of cinnamon, ginger, nutmeg, and cloves provides warmth and complements the natural sweetness of the carrots.

→ How should leftovers be stored?

Wrap the roll tightly in plastic wrap and refrigerate for several days to maintain moisture and freshness.

→ Is it possible to freeze this dessert?

Yes, the roll can be frozen whole or in slices for up to one month. Thaw in the refrigerator or at room temperature before serving.