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Carrot Cake Roll on a white plate dusted with powdered sugar with a gray plaid napkin and concrete backdrop

Carrot Cake Roll

Jenne Kopalek
Delicious carrot cake roll made with fresh carrots and filled with cream cheese icing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 4 hours
Total Time 4 hours 32 minutes
Course Desserts
Cuisine American
Servings 8 Slices
Calories 496 kcal

Ingredients
  

  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons vegetable oil
  • 2 cups carrots finely shredded (about 2 large carrots)
  • 1/4 cup powdered sugar for dusting the cake once baked
  • linen tea towel/ flour sack towel longer than the pan
  • 8 ounces cream cheese; softened
  • 1 stick butter
  • 1 cup powdered sugar
  • 1 teaspoons pure vanilla extract

Instructions
 

Cake:

  • Preheat the oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
  • In a medium-sized mixing bowl whisk together the all-purpose flour, ground cinnamon, baking powder, salt, and ground ginger. Set it aside.
  • Beat the eggs for 5 minutes, until the eggs are a light frothy yellow. Don't skip on this. Beat the full five minutes. This works better in a stand mixer however doing it in with a hand mixer also works just takes more time.
  • Add the sugar, vanilla, and oil then continue beating until well combined. Fold in the flour mixture into the wet ingredients then fold in the shredded carrots.
  • Evenly pour and spread the cake batter into the prepared jelly roll pan. Bake for 10 to 12 minutes.
  • Remove the cake from the oven. Heavily dust the top of the flour sack towel with powdered sugar. Immediately place the flour sack towel on top of the cake. Lay the cutting board on top of the flour sack towel. Quickly flip the cake over, so it is laying on top of the dusted flour sack towel. Carefully and slowly peel the parchment paper off of the cake. Generally this comes right off if you sprayed the parchment paper well with the oil.

Flip one end of the flour sack towel over one of the short ends of the cake. Slowly begin to roll one end towards the other. Once rolled, set it aside to completely cool. I usually cool this overnight.Filling:

  • To make the filling, in a medium-size mixing bowl and with a handheld mixer to cream together the cream cheese and butter for 2 minutes.

Add the vanilla and powdered sugar slowly. Blend well.Finishing:

  • Once the cake is cooled slowly unroll the cake. Using a silicone spatula smooth the cream cheese mixture over the surface of the cake avoiding the edges.
  • Slowly roll the cake back up making sure to start tightly but carefully.
  • Place on a plate and shift powdered sugar over the top.

Notes

Can just fill with a mix of cream cheese and whipped topping as well. This will need to be kept in the fridge but is less as sweet as the cream cheese icing.
Keyword Carrot Cake, Easter, Roll Cake