In this gorgeous Carrot Cake Roll, moist, spiced carrot cake is rolled up with creamy and sweet cream cheese frosting. Everything you love about carrot cake, rolled up into a pretty swirled package!
Course Dessert
Cuisine American
Keyword Carrot Cake Roll
Prep Time 2 hourshours
Cook Time 10 minutesminutes
Total Time 2 hourshours10 minutesminutes
Servings 16pieces
Calories 235kcal
Author Michelle
Ingredients
¾cupflour
1teaspoonbaking powder
2teaspoonscinnamon
1teaspoonginger
¼teaspoonnutmeg
¼teaspoonsalt
3eggs
⅔cupssugar
2tablespoonsoil(light tasting like avocado or light olive oil)
1teaspoonvanilla
2cupsfinely grated carrots(about 2 medium carrots)
⅓cupfinely chopped pecans
Powdered sugar for rolling
For the Cream Cheese Frosting
8ouncescream cheesesoftened
6tablespoonsunsalted buttersoftened
1½cupspowdered sugar
1teaspoonvanilla extract
Instructions
Preheat oven to 350°F. Line a jelly roll (10"×15”) pan with parchment paper. Set aside.
In a small mixing bowl, add flour, baking soda, cinnamon, ginger, nutmeg, and salt, and whisk to combine. Set aside.
In a separate large mixing bowl, add eggs and beat at high speed for 5 minutes, until frothy and dark yellow.
Beat in sugar, oil, and vanilla extract.
Add dry ingredients to wet ingredients and whisk to combine.
Fold in carrots and pecans.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a spoon or spatula to spread it to all the corners of the pan.
Bake in a 350° oven for 10 to 12 minutes, until cooked through.
While cake is baking, lay out a large dish towel, and heavily coat in powdered sugar.
Flip baked cake onto towel while still hot. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel.
Allow to cool completely, at least 1 hour.
While the cake is cooling, make the frosting. Beat the cream cheese and butter together until smooth. Beat in powdered sugar and vanilla.
Roll carrot cake roll back out very gently. Cover in cream cheese frosting, then roll back up again, without the towel this time.
Cover and chill for at least an hour, until set.
Cut into 16 slices and serve.
Video
Notes
Storage: Store leftover cake covered in the refrigerator for up to 4 days.
Freezer Directions: Wrap prepared and frosted cake roll tightly in plastic wrap and then foil. Then freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before slicing and serving.