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This carrot cake roll brings together fresh shredded carrots with warm spices like cinnamon, ginger, nutmeg, and cloves baked into a light and fluffy sponge. Rolled with a tangy cream cheese frosting, this dessert is moist, flavorful, and beautifully swirled for a stunning presentation. It’s perfect for celebrations or a special treat with afternoon tea, offering both comfort and elegance without the fuss of a layered cake.
I first tried this carrot cake roll feeling nervous about rolling the cake, but the method turned out simpler than expected. Now it’s a family favorite and a spring and birthday tradition, with everyone excited for each slice.
Ingredients
- All purpose flour: Gives the cake structure and makes it flexible enough to roll smoothly. Choose unbleached flour for better flavor and texture
- Baking powder and baking soda: Ensure the cake rises well and stays light and fluffy
- Salt: Enhances the spices and keeps sweetness balanced
- Ground cinnamon, ginger, nutmeg, and cloves: Provide signature warm flavors. Freshly ground spices offer the best aroma and taste
- Fresh eggs: Bind everything together and lighten the sponge. Very fresh eggs help the cake rise better
- Granulated sugar: Sweetens the cake and softens the crumb. Using fine sugar helps it dissolve evenly
- Canola or vegetable oil: Keeps the cake moist without overpowering the carrot and spice notes
- Vanilla extract: Adds depth and enhances the natural sweetness. Pure vanilla extract gives the best aroma
- Fresh shredded carrots: Add color, moisture, and subtle sweetness. Grate them yourself for the best texture
- Cream cheese: Provides a tangy creaminess to the frosting. Use full fat for a rich taste
- Butter: Brings silkiness to the filling. Let it soften to room temperature before mixing
- Powdered sugar: Smooths and sweetens the frosting. Sift it beforehand 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 on the sides so you can lift the cake out later. In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves making sure the spices are evenly combined with the flour. In a separate large bowl whisk the eggs, sugar, oil, and vanilla extract for about two minutes until pale and a bit fluffy. Slowly add the dry ingredients into the wet mixture, stirring gently to combine. Mix just until there are no streaks of dry flour left but avoid overmixing. Fold in the fresh shredded carrots carefully so they distribute evenly without mashing. Pour the batter into the prepared pan and use an offset spatula to spread it evenly to the corners forming a thin layer. Bake for ten to thirteen minutes until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Roll and Cool:
- Right after baking, lift the cake out by the parchment paper and place it on a clean flat surface. Starting at a short edge, roll the cake and parchment together into a tight spiral. This helps the cake hold its shape and prevents cracks once frosted. Let the rolled cake cool for at least ten minutes while wrapped up.
- Prepare the Frosting:
- In a medium bowl beat the cold cream cheese and softened butter together until no lumps remain and the mixture is smooth. Gradually sift in the powdered sugar, mixing well after each addition. Add vanilla extract last and continue beating until the frosting looks fluffy and creamy.
- Assemble the Cake Roll:
- When the cake is cool, gently unroll it. Spread a thick layer of cream cheese frosting evenly over the surface, leaving about half an inch clear at the far long edge. Carefully re-roll the cake tightly without the parchment, sealing with the seam down. Wrap the assembled roll tightly in plastic wrap and chill it in the refrigerator for at least one hour or place in the freezer for about thirty minutes to firm up the shape.
- Serve:
- To cut sharp, clean slices, use a large sharp knife dipped in hot water and wiped dry before each cut. Let the slices warm slightly to room temperature to enjoy the soft and creamy texture at its best.
I always sneak a spoonful of cream cheese frosting while assembling the roll. My kids now fight over the frosted end pieces. Every spring break we make this cake together and our tradition is to eat those frosty ends right from the fridge, laughing around the kitchen table.
Storage Tips
Wrap the whole cake roll tightly in plastic wrap and store it in the refrigerator for up to four days. For longer storage freeze the whole roll or individual slices in airtight wrapping. Thaw slices in the fridge overnight or at room temperature if you need a quick sweet treat. Cutting only what you need helps keep the rest fresh longer.
Ingredient Substitutions
White whole wheat flour works well for extra fiber or try a quality gluten free flour blend if needed. Vegan cream cheese and plant based butter can substitute the dairy ingredients with a slight flavor difference. For a spice twist try adding a bit more ginger or a pinch of cardamom for new warmth.
Serving Suggestions
The cake is delicious on its own or simply dusted with powdered sugar. For celebrations, decorate with a ring of fresh berries or sprinkle candied nuts around the plate. It pairs beautifully with an afternoon tea or as the centerpiece for a festive brunch spread.
This carrot cake roll is a delightful, make ahead dessert perfect for celebrations. Chill it before slicing to ensure clean spirals and the best texture.
Common Questions About Recipes
- → What gives these thumbprints their red velvet color?
The vibrant red hue comes from red gel food coloring paired with unsweetened cocoa powder, which adds a subtle chocolate depth.
- → Why is chilling the dough important?
Chilling firms the dough, making it easier to shape and helps the cookies hold their thumbprint indentations during baking.
- → How is the soft texture achieved?
Beating room temperature butter with sugars creates a light, fluffy base, combined with careful mixing and precise baking time for tenderness.
- → Can the cream cheese filling be substituted?
Yes, mascarpone or sweetened ricotta can replace the cream cheese to vary the creamy filling's flavor and texture.
- → What is the best way to store these thumbprints?
Store in an airtight container at room temperature for up to three days; refrigerate the filling separately for freshness and longer storage.