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Carrot Cake Roll

This delicious carrot cake roll combines moist carrot cake with creamy cream cheese frosting in an impressive spiral presentation. Perfect for holidays, special occasions, or anytime you want to elevate a classic carrot cake into something spectacular.

 

  • Total Time: 1 hour 35 minutes (including cooling and chilling time)
  • Yield: 10-12 servings 1x

Ingredients

Scale

For the Cake

  • 1 box carrot cake mix (plus ingredients per package)
  • 1 cup grated carrot

For the Frosting

  • 8 oz cream cheese, room temperature
  • 5 tbsp butter, room temperature
  • 1 tsp vanilla extract
  • 2 cups powdered sugar, plus extra for dusting

Instructions

  1. Prep the Pan & Towel: Preheat oven to 350°F (175°C). Line a raised-edge cookie sheet with parchment paper and spray with nonstick spray. Generously sprinkle a clean kitchen towel with powdered sugar and set aside. This preparation is crucial as the sugared towel prevents the cake from sticking while rolling and the powdered sugar adds a subtle sweetness to the exterior.
  2. Make the Cake: Prepare the carrot cake batter according to package directions or your own recipe. Fold in the grated carrots until evenly distributed throughout the batter. Pour the batter evenly into the prepared pan, using a spatula to spread it into a uniform layer, and bake for 15 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back slightly when touched.
  3. Roll the Cake: Immediately turn the hot cake out onto the sugared towel. Working quickly while the cake is still hot and flexible, carefully peel off the parchment paper. Fold the towel over the short ends, then gently roll the cake from one short end into a log shape with the towel inside. Let cool for 45–60 minutes. This initial rolling trains the cake to hold its shape for the final roll.
  4. Make the Frosting: In a bowl, beat cream cheese and butter with a hand mixer until smooth and fully incorporated, about 2-3 minutes. Add vanilla extract and mix to combine. Gradually mix in powdered sugar, one cup at a time, until the frosting is creamy and spreadable. The frosting should be thick enough to hold its shape but soft enough to spread easily.
  5. Assemble & Chill: Unroll the cooled cake gently, removing the towel. Spread the cream cheese frosting evenly over the surface, leaving about a 1/2-inch border around the edges. Re-roll the cake (without the towel this time) and place seam-side down on a serving plate. Refrigerate for at least 30 minutes before slicing to allow the frosting to set and make clean cuts possible.

Notes

  • For best results, roll the cake while it’s still warm. If you wait until it cools, it’s more likely to crack.
  • You can add chopped nuts, raisins, or crushed pineapple to the cake batter for additional texture and flavor.
  • Dust the finished roll with additional powdered sugar before serving for a beautiful presentation.
  • The roll can be made a day ahead and stored in the refrigerator, wrapped in plastic wrap.
  • For a spicier cake, add extra cinnamon, nutmeg, or ginger to the batter.
  • Author: bestfeed
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 28g
  • Sodium: 280mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 65mg

Find it online: https://bestfeed.us/carrot-cake-roll/