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Sweet Rolled Carrot Treat

Featured in Irresistible Sweet Treats.

A fresh take on traditional carrot cake, this rolled version features spiced cake filled with cream cheese frosting. Perfect for spring gatherings and special occasions.

Clare Greco
Updated on Mon, 20 Jan 2025 16:09:17 GMT
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A close-up of a rolled cake covered in icing and sprinkled with sugar, featuring small decorative orange swirls on top. Pin it
A close-up of a rolled cake covered in icing and sprinkled with sugar, featuring small decorative orange swirls on top. | recipesbyclare.com

Let me share my favorite springtime showstopper - a gorgeous Carrot Cake Roll! I love how this recipe takes everything wonderful about carrot cake and transforms it into an elegant swirled dessert. Don't let its fancy appearance fool you though - I'll show you how simple it is to create this impressive treat that always gets oohs and aahs.

Why You'll Love This Roll

What makes this cake so special is how each bite gives you the perfect balance of spicy cake and creamy frosting. The rolled format creates these beautiful spirals that make it look like it came from a fancy bakery. Plus you can make it ahead which is perfect for busy holiday prep.

What You'll Need

  • For the Cake: - All-purpose flour for structure - Sugar to keep it sweet - Baking powder for lift - My favorite warm spices: cinnamon, nutmeg, and ginger - Fresh grated carrots - Large eggs at room temperature - Pure vanilla extract
  • For the Filling: - Softened cream cheese - Powdered sugar for sweetness - Soft butter for creaminess - Optional toasted nuts if you like crunch

Let's Start Rolling

Make Your Batter:
Heat your oven to 375°F. Beat those eggs and sugar until they're light and fluffy fold in your dry ingredients and carrots.
Time to Bake:
Spread it thin on your lined pan and watch it carefully it only needs about 10 minutes.
The Magic Roll:
Roll it up in a powdered sugar dusted towel while it's hot this is our secret to prevent cracks.
Create the Filling:
Beat your cream cheese butter and sugar until it's perfectly smooth.
Put It Together:
Unroll that cooled cake spread with frosting then roll it back up nice and tight.
The Final Touch:
Dust with powdered sugar slice and watch everyone's eyes light up.

My Best Tips

Take your time beating those eggs it makes all the difference in texture. Don't worry if you get some cracks the frosting helps hide them. And always roll while it's warm that's the key to success.

Keep It Fresh

This beauty keeps perfectly in the fridge for 3 days. Want to make it way ahead? Wrap it well and freeze for up to a month. Just thaw overnight in the fridge when you're ready to serve.

A sliced carrot cake roll filled with cream cheese frosting and topped with crumbs and orange zest. Pin it
A sliced carrot cake roll filled with cream cheese frosting and topped with crumbs and orange zest. | recipesbyclare.com

Make It Your Own

Sometimes I add raisins or pineapple to the cake. A sprinkle of toasted coconut on top is lovely. And try adding some orange zest to the frosting it's amazing how that brightens everything up.

Frequently Asked Questions

→ Why did my cake crack while rolling?

Roll cake while hot and in powdered sugar-covered towel. Let cool completely before unrolling.

→ Can I add nuts or raisins?

Yes, but chop very finely so cake rolls easily. Don't add too many or cake may break.

→ Why is my cake too thin/thick?

Use correct pan size (10x15") and spread evenly. Batter should be very thin layer.

→ How long does this keep?

Store in fridge up to 3 days or freeze up to 1 month well-wrapped.

→ Why is my filling runny?

Make sure cream cheese and butter are just room temperature, not too soft. Chill roll before slicing.

Carrot Cake Roll

A spiced carrot cake rolled with creamy cream cheese frosting. This impressive dessert combines classic carrot cake flavors in roll form.

Prep Time
45 Minutes
Cook Time
10 Minutes
Total Time
55 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 roll)

Dietary: Vegetarian

Ingredients

01 3 eggs.
02 2/3 cup granulated sugar.
03 1 teaspoon vanilla extract.
04 1/2 teaspoon salt.
05 1 teaspoon baking powder.
06 1 teaspoon ginger.
07 1/4 teaspoon nutmeg.
08 2 teaspoons cinnamon.
09 3/4 cup flour.
10 2 cups shredded carrots (2 medium carrots).
11 Powdered sugar for rolling.
12 6 ounces cream cheese, room temperature.
13 4 tablespoons butter, room temperature.
14 2 cups powdered sugar.
15 1 teaspoon vanilla extract.
16 Powdered sugar for dusting.

Instructions

Step 01

Heat oven to 350°F.

Step 02

Line 10x15" jelly roll pan with foil, spray with cooking spray.

Step 03

Beat eggs for 5 minutes until frothy.

Step 04

Beat in sugar and vanilla.

Step 05

Mix salt, baking powder, ginger, nutmeg, cinnamon, and flour separately.

Step 06

Stir the dry ingredients into the wet ingredients.

Step 07

Fold in the shredded carrots.

Step 08

Spread the mixture in a thin layer in the prepared pan.

Step 09

Bake for 9-11 minutes.

Step 10

Prepare a towel with powdered sugar for rolling.

Step 11

Turn the hot cake onto the towel and remove the foil.

Step 12

Roll the cake in the towel starting from the short end.

Step 13

Cool the rolled cake completely for 1 hour.

Step 14

Beat butter and cream cheese until smooth.

Step 15

Add powdered sugar and vanilla to the filling mixture.

Step 16

Unroll the cooled cake and spread the filling evenly.

Step 17

Re-roll the cake tightly.

Step 18

Chill the cake for 30-60 minutes.

Step 19

Dust the cake with powdered sugar before serving.

Notes

  1. Roll the cake while hot for best results. Can be frozen up to 1 month.

Tools You'll Need

  • 10x15" jelly roll pan.
  • Kitchen towel.
  • Electric mixer.
  • Aluminum foil.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cream cheese, butter).
  • Wheat (flour).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 12 g
  • Total Carbohydrate: 42 g
  • Protein: 4 g