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A classic Easter carrot cake roll featuring a spiced carrot cake rolled with luscious cream cheese frosting inside. This dessert offers a perfect blend of warm spices and creamy frosting, presented in an elegant rolled form.

  • Total Time: 1 hour 30 minutes (including chilling time)
  • Yield: 12 slices 1x

Ingredients

Scale
  • 3/4 cup all-purpose flour (stirred, spooned & leveled)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 Tbsp oil (canola or vegetable)
  • 1 tsp vanilla extract
  • 2 cups shredded carrots (loosely packed)
  • 8 oz block cream cheese, cold
  • 8 Tbsp (1 stick) butter, softened to room temp
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper; lightly spray the pan to keep parchment in place. Optionally, spray parchment with cooking spray containing flour for extra non-stick.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
  3. In a large bowl, whisk eggs thoroughly. Add granulated sugar, oil, and vanilla extract; beat until smooth and combined.
  4. Slowly mix the dry ingredients into the wet ingredients until nearly combined. Fold in shredded carrots gently. Spread batter evenly in the prepared pan.
  5. Bake for 10-13 minutes at 375°F until cake springs back lightly when touched or a toothpick comes out clean.
  6. Immediately after baking, roll the hot cake up from one short end to the other inside the parchment paper. Let cool rolled for about 10 minutes.
  7. For the frosting: Beat cold cream cheese in a bowl until smooth. Add butter 2 tablespoons at a time beating after each addition until creamy. Add powdered sugar and vanilla extract all at once and mix until silky and combined.
  8. Gently unroll the cooled cake; if cracked slightly, handle carefully. If cake feels warm, let unrolled a few extra minutes to release steam.
  9. Spread cream cheese frosting evenly over the cake, leaving a 1-inch strip unfrosted at the edge you will roll toward to prevent filling from spilling out.
  10. Roll the cake back up starting from the frosted edge, rolling tightly and tucking as you go. Peel the parchment paper away gradually while rolling; discard the parchment once done.
  11. Wrap the roll tightly in plastic wrap and chill in the refrigerator or freeze for at least one hour; freezing improves slice-ability.
  12. To serve, slice the roll while cold or frozen using a knife warmed under hot water (dry knife if slicing frozen). Let slices thaw for 20-30 minutes at room temperature before serving.

Notes

Parchment paper can trap moisture causing the cake to sweat; cool rolled cake just 5-10 minutes before unrolling and frosting to minimize stickiness.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10-13 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 228 kcal
  • Fat: 10 g
  • Carbohydrates: 31 g
  • Protein: 4 g