If the thought of creating a roll cake intimidates you don’t worry, my easy step-by-step photos and tips will guide you all the way through the recipe making it seem like a breeze. Crazy about carrot cake as much as I am? Be sure to check out my Carrot Cake Cookies and Carrot Cake Cupcakes too!
What you need to make this recipe
Carrots – Use whole carrots that you peel and grate yourself using a box grater. Don’t be tempted to buy pre-grated carrots as they may be too dry. Cream cheese – This is used for the filling to give that classic taste of carrot cake, make sure to use good quality cream cheese for best results. Oil – This keeps the cake moist, tender, and delicious. A mild-flavored oil is best such as vegetable oil. Spices – The spices are super important for that warming and delicious flavor, I use ground cinnamon, ginger, and nutmeg. Butter – Make sure your butter is at room temperature so it can be mixed easily with the cream cheese for the filling, you must use unsalted.
How to make a Carrot Cake Roll
Sift the flour, salt, spices, and baking powder into a bowl then set aside.
Combine eggs, vanilla, and granulated sugar in a large bowl then whisk until lighter in color and smooth.
Add the grated carrots to the eggs and mix together.
Add the dry mixture into the wet then fold in until just combined.
Transfer the batter into your prepared baking sheet and use a spatula to smooth it out. Bake until the center of the cake springs back when pressed lightly.
Cream the butter and cream cheese together in a stand mixer or large bowl if using a hand mixer. Add the vanilla and powdered sugar then beat until fluffy, smooth, and light in color. Reserve about ¼ cup of frosting for the buttercream carrots.
When the cake is done lift it out of the pan and invert onto a kitchen towel dusted with powdered sugar. Remove the parchment paper and roll tightly then place the rolled cake on a wire rack to cool completely.
Unroll the cake and spread the frosting then roll back up, wrap in plastic wrap, and refrigerate for at least 1 hour. Once the cake is chilled, dust with powdered sugar and pipe little carrots on the top and sides using the orange and green frostings.
Pro tips for making this recipe
Make sure your refrigerated ingredients are all at room temperature before starting (butter, egg, and cream cheese). Cut a small slice off of each end of the cake so you can see the roll effect when serving. Make sure to dust your kitchen towel with powdered sugar before rolling to stop it from sticking. Roll the cake straight after baking and let it cool completely rolled up. If you wait too long and the cake has cooled it’ll be harder to roll. Make sure to wrap the cake in plastic wrap while it’s in the fridge to stop it from drying out. The decoration is optional but adds a nice touch for an Easter celebration. Measure the flour correctly, to do this fluff the flour with a fork first then spoon it into cups and level it off with a knife. There’s much less chance of over-packing the cup with flour this way. If you have a kitchen scale to weigh the ingredients I recommend using it for accurate results.
How do I roll the cake without breaking it?
The trick to rolling the cake without it cracking or breaking it is to do it while it’s still hot from the oven and use a kitchen towel to handle it gently. If you wait too long to roll it or if the cake has been over-baked it is likely to split or break.
Can I prepare this in advance?
Yes, the carrot cake roll can be prepared in advance and stored in the fridge for up to 3 days.
Can it be frozen?
Yes, you can freeze the cake for up to 3 months. I recommend freezing the cake in slices so it’s easier to defrost (thaw). If you’ve tried this Carrot Cake Roll then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
