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–+ servings
Sliced carrot cake roll with cream cheese frosting on a white plate, dusted with powdered sugar.

Carrot Cake Roll

This carrot cake roll recipe is designed to deliver that perfect swirl every time. It's about understanding the science of cake.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 235 kcal

Equipment

  • jelly roll pan (10x15”)
  • Oven
  • mixer
  • wooden spoon
  • spatula

Ingredients
  

Cake Ingredients

  • 3 eggs
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 3/4 cup flour
  • 2 cups shredded carrots (about 2 medium carrots)
  • powdered sugar (to aid in rolling)

Frosting Ingredients

  • 6 ounces cream cheese (room temperature)
  • 4 tablespoons vegetable shortening (room temperature)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • powdered sugar (for dusting)

Instructions
 

Instructions

  • Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour). I use foil to ensure the cake doesn't stick, and the spray with flour adds an extra layer of non-stick insurance.
  • Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar and vanilla extract.
  • Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir into wet ingredients just until blended. Stir in carrots.
  • Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10). edited to add: ovens vary greatly. It can take up to 15 minutes to get this completely done. Err on the side over over done vs. under done for best results in rolling.
  • While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  • Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
  • While the cake is cooling, make the frosting. Beat the vegetable shortening and cream cheese together until smooth. Beat in powdered sugar and vanilla.
  • When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll tightly. Chill until it firms up a bit, at least thirty minutes to one hour. Dust with powdered sugar, then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

Notes

For a quicker version of this carrot cake roll, using a standard box carrot cake mix is a viable option. I have found that it requires a few modifications to ensure a successful outcome. Instead of making the cake batter from scratch, prepare the box mix according to the package directions.
I've learned that it's best to reduce the baking time by 1-2 minutes since box mixes can sometimes bake faster than scratch recipes. Keep a close watch on the cake while it's in the oven. The texture may differ slightly, potentially resulting in a more airy crumb. I recommend erring on the side of slightly under-baking; this will ensure the cake remains pliable enough to roll without cracking, and will still result in a delicious carrot cake roll.

Nutrition

Calories: 235kcalCarbohydrates: 35gProtein: 3gFat: 10gSodium: 1773mgFiber: 3gSugar: 29g
Keyword baking, cake roll, carrot cake, cream cheese frosting
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