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This classic carrot cake roll brings together fresh shredded carrots and cozy spices like cinnamon, ginger, and cloves in a delicate, fluffy sponge. Rolled with a rich, tangy cream cheese frosting, it creates an elegant spiral that slices perfectly after chilling. The moist texture and flavorful filling make this dessert a lovely choice for special occasions or a comforting everyday treat.
I was worried the first time I rolled the cake but it turned out beautifully without cracks. Seeing my family’s excitement made this an instant classic we now make for birthdays and spring gatherings.
Ingredients
- All purpose flour: provides structure and flexibility so the cake rolls without breaking. Choose good quality unbleached flour for best results
- Baking powder and baking soda: help the cake rise and stay light and fluffy
- Salt: enhances the spice flavors and keeps sweetness balanced
- Ground cinnamon, ginger, nutmeg and cloves: give the warm aromatic profile. Freshly ground spices offer the best flavor
- Eggs: bind the sponge and add airiness. Very fresh eggs achieve the best rise
- Granulated sugar: sweetens the cake and softens texture. Fine sugar blends smoothly
- Canola or vegetable oil: keeps the cake moist without overpowering the gentle spice or carrot flavors
- Vanilla extract: deepens natural sweetness. Use pure vanilla for a rich aroma
- Shredded carrots: add moisture, subtle sweetness and color. Freshly grate carrots for optimal texture
- Cream cheese: provides creamy tang in the frosting. Full fat yields best taste and texture
- Butter: adds silkiness to the filling. Bring to room temperature before mixing
- Powdered sugar: sweetens and smooths the frosting. Sift before using for lump free results
Instructions
- Bake the Cake:
- Preheat your oven to three hundred seventy five degrees Fahrenheit. Prepare a ten by fifteen inch jelly roll pan by lining it with parchment paper, leaving enough overhang for easy lifting. In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until the spices are well distributed. In a large bowl, whisk eggs, sugar, oil, and vanilla extract for about two minutes until the mixture turns pale and slightly fluffy. Gradually sprinkle the dry ingredients into the wet while stirring gently. Mix until no dry flour is visible but avoid over mixing. Carefully fold in the freshly grated carrots, distributing them evenly without mashing. Pour the batter into the prepared pan, spreading it evenly with an offset spatula to create a thin flat layer. Bake for ten to thirteen minutes or until the surface springs back lightly when touched and a toothpick inserted in the center comes out clean.
- Roll and Cool:
- As soon as the cake is out of the oven, lift it from the pan by the parchment paper overhang and place it on a clean flat surface. While still hot, roll the cake and parchment from one short end into a tight log. This helps the cake hold its shape and prevents cracking later when filled. Let the rolled cake cool completely for at least ten minutes before moving on to frosting.
- Prepare the Frosting:
- In a medium bowl beat together the cold cream cheese and softened butter until perfectly smooth and free of lumps. Slowly sift in the powdered sugar in small increments, mixing well after each addition. Finally add vanilla extract and beat the mixture until it looks fluffy and creamy.
- Assemble the Cake Roll:
- Once the cake is cooled, carefully unroll it. Spread a generous layer of the cream cheese frosting evenly from edge to edge, leaving a half inch strip bare on the far long edge. Roll the cake back up snugly without the parchment paper, placing the seam side down. Wrap tightly in plastic wrap and chill for at least one hour or freeze for thirty minutes to set the shape firmly.
- Serve:
- For clean and sharp slices, use a large sharp knife dipped in hot water and wiped dry before each cut. Allow slices to come slightly to room temperature for the best soft and creamy texture before serving.
I always sneak a spoonful of frosting while assembling and now my kids fight over those frosted ends. Every spring break we bake it as a family and love eating those frosty edges straight from the fridge laughing together around the kitchen table.
Storage Tips
Wrap the whole cake roll tightly in plastic wrap to store in the refrigerator for up to four days. For longer storage, freeze the entire roll or slice and wrap each piece individually. Thaw slices overnight in the refrigerator or leave at room temperature for a quick sweet treat. Cutting only what you need helps preserve moisture in the rest.
Ingredient Substitutions
Try white whole wheat flour for more fiber or a gluten free blend if necessary. Vegan cream cheese and plant based butter are good for dairy free versions though flavor will differ slightly. Add extra ginger or a pinch of cardamom for a different spice twist.
Serving Suggestions
Enjoy the cake on its own or lightly dusted with powdered sugar. For celebrations, decorate with fresh berries or candied nuts for a festive touch. It pairs beautifully with a warm mug of tea or as a centerpiece for a brunch spread.
Chill well before slicing for clean spirals and serve slightly warmed for the creamiest texture. This carrot cake roll is perfect for celebrations or a cozy family dessert.
Common Recipe Questions
- → What pan size works best?
A 10x15-inch jelly roll pan is ideal to achieve a thin, flexible sponge suitable for rolling.
- → How do I prevent cracking when rolling?
Roll the cake while it is still warm using parchment paper to keep it moist and flexible, which helps avoid cracks.
- → Can this be prepared in advance?
Yes, chill the rolled cake in the refrigerator or freezer. Slice just before serving for best texture.
- → Which spices enhance the flavor?
A blend of cinnamon, ginger, nutmeg, and cloves adds warmth and complements the natural sweetness of carrots.
- → How should leftovers be stored?
Tightly wrap the roll in plastic wrap and refrigerate for several days to keep it moist and fresh.
- → Is freezing this dessert possible?
Yes, freeze whole or in slices for up to one month. Thaw in the refrigerator or at room temperature before serving.