Carrot Cake Roll

Moist, spiced carrot cake rolled up with creamy cream cheese frosting makes this Carrot Cake Roll exceptional for a yummy Spring dessert.

Carrot Cake Roll

I love cake rolls because they look super fancy and fun, but they’re no more hard to make than your average cake.  This tasty, moist spiced Carrot Cake Roll filled with creamy cream cheese frosting is a perfect Spring recipe or a delicious recipe to take to your Easter potluck.

The trick to making a perfect cake roll is to actually roll it up while it’s still very hot so that it stays that way without cracking, even after you’ve filled it with frosting. Be sure to follow the directions carefully for your own perfect Carrot Cake Roll.

Carrot Cake Roll Recipe

5 from 1 vote

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Carrot Cake Roll

Prep Time

2 hrs

Cook Time

10 mins

Total Time

2 hrs 10 mins

 

Moist, spiced carrot cake rolled up with creamy cream cheese frosting makes this Carrot Cake Roll exceptional for a yummy Spring dessert.

Course: Dessert

Cuisine: American

Keyword: Carrot Cake Roll, Cream Cheese Filling, Cream Cheese Frosting, Moist Carrot Cake

Servings: 16 pieces

Calories: 431 kcal

Author: Michelle

Ingredients

• 3/4 cup flour
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• pinch of salt
• 3 eggs
• 3/4 cups sugar
• 1/4 cup vegetable oil
• 1/4 cup buttermilk
• 1 teaspoon vanilla
• 1 1/2 cups finely grated carrots
• 1/3 cup crushed pineapple Or use a food processor to process into small pieces
• 1/2 cup chopped pecans

For the Cream Cheese Frosting

• Use a half batch of THIS CREAM CHEESE FROSTING recipe. (If mixture is too thick for your liking, add more milk, 1 tablespoon at a time.)

Instructions

1. In a large mixing bowl, add flour, baking soda, cinnamon, and salt, and whisk to combine. Set aside.
2. In a separate mixing bowl, add eggs, sugar, vegetable oil, buttermilk, and vanilla. Whisk to combine.
3. Add dry ingredients to wet ingredients and whisk again to combine.
4. Fold in carrots and pineapple.
5. Pour batter into a greased 10"x15" baking sheet. Top with pecans.
6. Bake in a 350° oven for 9-11 minutes, until cooked through.
7. Lay out a large dish towel, and heavily coat in powdered sugar. Flip baked cake onto towel while still hot, and immediately roll up with the towel. (like a cinnamon roll)
8. Allow to cool completely, at least 1 hour.
9. Roll carrot cake roll bake out, cover in cream cheese frosting, then roll back up again, without the towel this time.
10. Cover and chill for at least an hour, until set.

11. Cut into 16 slices and serve.

Nutrition Facts

Carrot Cake Roll

Amount Per Serving (1 slice)

Calories 431 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 9g 45%

Cholesterol 61mg 20%

Sodium 171mg 7%

Potassium 110mg 3%

Total Carbohydrates 59g 20%

Dietary Fiber 1g 4%

Sugars 54g

Protein 2g 4%

Vitamin A 48.6%

Vitamin C 2.2%

Calcium 3.6%

Iron 3.6%

* Percent Daily Values are based on a 2000 calorie diet.

Did you like this Carrot Cake Roll recipe? Find more on my Desserts, Cakes & Cupcakes, and Easter boards on Pinterest!

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