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This classic carrot cake roll brings together fresh grated carrots and a cozy blend of warm spices baked into a light, fluffy sponge. Rolled with a rich, tangy cream cheese frosting, it creates an inviting spiral that holds its shape after chilling. This dessert offers a perfect balance of moist cake and smooth frosting, making it an elegant yet comforting treat for any occasion. Whether you are hosting a springtime gathering or just craving a special sweet bite, this cake roll is sure to please with its beautiful presentation and irresistible flavor.
I remember my first attempt was a bit nerve-wracking, but the delight on my family’s faces made every bit of effort worthwhile. Now it’s a favorite we look forward to every spring and birthday.
Ingredients
- All purpose flour: Provides the right structure and flexibility so the cake rolls without cracking. Choose unbleached flour for the best texture
- Baking powder and baking soda: Help the cake rise and stay light and fluffy
- Salt: Enhances all the spices and keeps the sweetness balanced
- Ground cinnamon, ginger, nutmeg and cloves: Add the signature warm, aromatic notes. If possible, grind your own spices for maximum freshness
- Eggs: Bind the sponge and contribute to its airiness. Use very fresh eggs for best results
- Granulated sugar: Sweetens and tenderizes the crumb. Fine sugar dissolves smoothly
- Canola or vegetable oil: Keeps the cake moist without overpowering the delicate spice flavors
- Vanilla extract: Deepens natural sweetness. Use pure extract for a rich aroma
- Shredded carrots: Add moisture, color, and gentle sweetness. Freshly grate them yourself for ideal texture
- Cream cheese: Brings the creamy tang to the frosting. Full fat makes it richest
- Butter: Adds silkiness to the frosting. Soften to room temperature for easy blending
- Powdered sugar: Sweetens and smooths the frosting. Sift before mixing to avoid lumps
Instructions
- Bake the Cake:
- Preheat your oven to 375 degrees Fahrenheit. Line a 10 by 15 inch jelly roll pan with parchment paper leaving enough overhang to lift the cake easily. In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves until the spices are evenly mixed throughout the flour. In a separate large bowl whisk the eggs, sugar, oil, and vanilla for about two minutes until the mixture looks pale and slightly fluffy. Slowly sprinkle the dry ingredient mixture into the wet while gently stirring to combine. Mix until you no longer see dry flour but avoid over-mixing. Fold in freshly grated carrots carefully until evenly distributed without crushing them. Immediately pour the batter into the prepared pan and spread evenly with an offset spatula to create a flat, thin layer. Bake for ten to thirteen minutes until the top springs back with a gentle touch and a toothpick inserted comes out clean.
- Roll and Cool:
- Right after baking, lift the hot cake out of the pan using the parchment paper and place it flat on a clean surface. Starting at a short end, roll the cake and parchment paper together snugly into a log. This helps set the shape and prevents cracking during filling. Let the rolled cake cool for at least ten minutes while still wrapped.
- Prepare the Frosting:
- In a medium bowl beat together the cold cream cheese and softened butter until smooth with no lumps. Gradually sift in the powdered sugar a little at a time, mixing well after each addition. Add the vanilla extract last and continue beating until the frosting is fluffy and creamy.
- Assemble the Cake Roll:
- Once the cake has cooled, gently unroll it. Spread a thick layer of cream cheese frosting evenly from edge to edge leaving a half inch bare along the far long edge. Roll the cake back up tightly without the parchment, finishing with the seam facing down. Wrap tightly in plastic wrap and chill for at least an hour to set the shape. You can also freeze it for about thirty minutes if short on time.
- Serve:
- Use a large sharp knife dipped in hot water and wiped dry between each cut to create clean slices. Let slices warm slightly to room temperature for the best creamy texture and flavor.
I always sneak a spoonful of the frosting while assembling and my kids now fight over the frosted end pieces. Baking this together every spring break has become a warm family tradition filled with laughter and sweet memories.
Storage Tips
Wrap the cooled cake roll tightly in plastic wrap and store in the refrigerator for up to four days. For longer storage, freeze the whole roll or individual slices wrapped securely. Thaw in the refrigerator overnight or at room temperature for a quick treat. Cutting only what you need helps keep the rest fresh longer.
Ingredient Substitutions
White whole wheat flour can be used for added fiber or a high-quality gluten-free blend if needed. Vegan cream cheese and plant-based butter work well in dairy-free versions though flavor and texture may differ slightly. For a twist, add more ginger or a pinch of cardamom to enhance the spice profile.
Serving Suggestions
This cake roll is delicious on its own or lightly dusted with powdered sugar. For celebrations, add a circle of fresh berries or candied nuts alongside. It pairs perfectly with a warm mug of tea or as the centerpiece of a festive brunch.
Chill the roll before slicing to create clean spirals. Let slices warm slightly to bring out the cream cheese flavor.
Common Questions About Recipes
- → What pan size works best?
A 10x15-inch jelly roll pan is perfect for achieving a thin, flexible sponge suitable for rolling.
- → How to prevent cracking when rolling?
Roll the cake while warm using parchment paper to keep it moist and flexible, reducing the risk of cracks.
- → Can it be prepared in advance?
Yes, the assembled roll can be chilled or frozen; slice just before serving for the best texture.
- → Which spices enhance the flavor?
Cinnamon, ginger, nutmeg, and cloves provide warmth and complement the natural sweetness of the carrots.
- → How should leftovers be stored?
Wrap tightly in plastic and refrigerate to maintain moisture and freshness for several days.
- → Is freezing possible?
Yes, the roll freezes well whole or in slices for up to a month; thaw in the refrigerator or at room temperature.