Carrot Cake Roll with Cream Cheese Frosting
There’s something undeniably comforting about a slice of moist, flavorful carrot cake. And when wrapped in a soft, fluffy roll and topped with a luscious cream cheese frosting, it becomes an irresistible treat. This classic recipe has been cherished for generations, and it’s easy to see why.
The cake itself is a delightful blend of sweet and savory, with the perfect balance of spices and grated carrots. The cream cheese frosting adds a tangy contrast that complements the cake’s sweetness. The combination is simply divine.
To make this delightful dessert, you’ll need a few basic ingredients: flour, baking soda, spices, sugar, eggs, butter, carrots, walnuts, and cream cheese. The process is straightforward, involving mixing the dry ingredients, creaming the butter and sugar, adding the wet ingredients, and gently folding in the carrots and walnuts. The cake is then baked until golden brown and cooled before being rolled up with the cream cheese frosting.
Once chilled, the carrot cake roll is ready to be sliced and enjoyed. Whether you’re serving it as a special occasion dessert or simply as a treat for yourself, you’re sure to be delighted by its flavor and texture. So why not give this classic recipe a try and experience the magic of a homemade carrot cake roll?
Questions I often get asked about this recipe:
Can I substitute the walnuts with other nuts?
Yes, you can! Other popular options include pecans, almonds, or even macadamia nuts. Just be sure to adjust the quantity accordingly.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply replace the all-purpose flour with a gluten-free blend. Be sure to choose a blend that is formulated for baking to ensure the best results.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Prepare the cake and frosting as instructed, then roll up the cake and refrigerate it for up to 3 days. When ready to serve, slice and enjoy.
What is the best way to store leftover carrot cake roll?
Store leftover carrot cake roll in an airtight container in the refrigerator for up to 3 days.
Can I freeze this carrot cake roll?
Yes, you can freeze this carrot cake roll. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
What you need to make Carrot Cake Roll with Cream Cheese Frosting:
For the Cake:
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup shredded carrots
1/4 cup chopped walnuts
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
How to make it:
Preheat oven: Preheat your oven to 350°F (175°C).
Prepare pan: Line a 9×13 inch baking sheet with parchment paper, leaving an overhang to help lift the cake.
Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in carrots and walnuts: Gently fold in the shredded carrots and chopped walnuts.
Pour batter: Pour the batter into the prepared baking sheet and spread evenly.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool completely in the pan before frosting.
Make the Cream Cheese Frosting:
Beat cream cheese and butter: In a large bowl, beat the cream cheese and butter together until smooth.
Add powdered sugar: Gradually add the powdered sugar, beating until light and fluffy.
Add vanilla: Stir in the vanilla extract.
Assemble the Roll:
Roll the cake: Carefully peel the parchment paper off the cooled cake. Place the cake on a clean work surface.
Spread frosting: Spread the cream cheese frosting evenly over the cooled cake.
Roll the cake: Roll up the cake tightly, using the parchment paper to help guide you.
Chill: Refrigerate the rolled cake for at least 1 hour before slicing and serving.
Tips:
Don’t overmix the batter: Overmixing can lead to a tough cake. Gently fold in the dry ingredients and the carrots and walnuts until just combined.
Cool the cake completely: It’s important to let the cake cool completely before frosting it. This will prevent the frosting from melting and creating a messy roll.
Roll the cake tightly: Rolling the cake tightly will help ensure that the frosting stays in place and doesn’t ooze out the sides.
Latest Reviews:
This carrot cake roll is a dream come true! The cake is incredibly moist and flavorful, and the cream cheese frosting is the perfect complement. I’ll definitely be making this again and again. Lee T.
I’ve tried many carrot cake recipes, but this one is by far the best. The addition of walnuts gives it a wonderful crunch, and the cream cheese frosting is absolutely delicious. A must-try! Channelle D.
This recipe is a winner! The carrot cake is so soft and fluffy, and the cream cheese frosting is the perfect finishing touch. I’ve already shared this recipe with my friends and family, and they love it too. Kathy B.
Printable Recipe:
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Carrot Cake Roll with Cream Cheese Frosting
Carrot Cake Roll with Cream Cheese Frosting
Ingredients
- For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
- 1/4 cup chopped walnuts
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Cake:
- Preheat oven: Preheat your oven to 350°F (175°C).
- Prepare pan: Line a 9x13 inch baking sheet with parchment paper, leaving an overhang to help lift the cake.
- Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in carrots and walnuts: Gently fold in the shredded carrots and chopped walnuts.
- Pour batter: Pour the batter into the prepared baking sheet and spread evenly.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan before frosting.
Make the Cream Cheese Frosting:
- Beat cream cheese and butter: In a large bowl, beat the cream cheese and butter together until smooth.
- Add powdered sugar: Gradually add the powdered sugar, beating until light and fluffy.
- Add vanilla: Stir in the vanilla extract.
Assemble the Roll:
- Roll the cake: Carefully peel the parchment paper off the cooled cake. Place the cake on a clean work surface.
- Spread frosting: Spread the cream cheese frosting evenly over the cooled cake.
- Roll the cake: Roll up the cake tightly, using the parchment paper to help guide you.
- Chill: Refrigerate the rolled cake for at least 1 hour before slicing and serving.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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