Yield: 12-14 Slices | Prep Time: 20 mins | Cook Time: 10 mins | Chill Time: 1 hr | Total Time: 1 hr 30 mins
Beautiful carrot cake rolled with a decadent cream cheese frosting inside. A favourite classic eastern dessert that you can serve all year round. Easy, delicious, and super fun to make.
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Carrot Cake:
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
3 large eggs
3/4 cup granulated sugar
2 Tbsp oil (canola/vegetable)
1 tsp vanilla extract
2 cups shredded carrots
The BEST Cream Cheese Frosting:
8 oz cream cheese, cold
8 Tbsp (1/2 cup or 1 stick) butter, room temperature
1 cup powdered sugar
1 tsp vanilla extract
HOW TO MAKE CARROT CAKE ROLL
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Using a parchment paper, line a half sheet tray/jelly roll pan.
Step 3: To help the paper stick to the pan, use water or cooking spray.
To make the Carrot cake:
Step 1: In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 2: Crack the eggs in a large bowl and whisk. Add in the sugar, oil, and vanilla. Beat until combined before folding in the carrots.
Step 3: Transfer the batter into the prepared pan and evenly spread.
Step 4: Place inside the oven and bake for about 10 to 13 minutes. The cake is done when the top springs back when lightly touched or when a toothpick inserted in the centre comes out clean.
Step 5: Instantly roll the cake beginning from the short end until the other end inside the parchment paper. Allow the rolled cake cool for about 10 minutes.
To make the Cream Cheese Frosting:
Step 6: In a large bowl, add the cream cheese and beat until smooth. Add 2 tbsp of butter at a time, beating every after each addition until smooth. At all once, add the powdered sugar and vanilla and mix until incorporated.
Step 7: Unroll the cake slowly and carefully. It might crack a bit so make sure to be gentle. If the cake is still warm, don’t unroll it yet. Allow first the excess steam or heat to release.
Step 8: On the unrolled cake, evenly spread the cream cheese frosting leaving an inch of the end that you’ll need to roll towards.
Step 9: Rolling the cake slowly from the frosted end, tightly tuck and continue to roll towards the unfrosted edge. While loosening and removing the parchment paper as you roll.
Step 10: Using a plastic wrap, encase the whole cake and place in the fridge to chill or freeze for at least an hour.
Step 11: Slice the cake roll while still frozen or cold with a hot knife.
NOTES:
To thaw, sit the rolls at room temperature for 20 to 30 minutes.
Don’t let the parchment paper sit for long as it makes the cake sweat a bit. Allow the cake to slightly cool for just 5 to 10 minutes before spreading the frosting.
Ingredients
- Carrot Cake:
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3 large eggs
- 3/4 cup granulated sugar
- 2 Tbsp oil (canola/vegetable)
- 1 tsp vanilla extract
- 2 cups shredded carrots
- The BEST Cream Cheese Frosting:
- 8 oz cream cheese, cold
- 8 Tbsp (1/2 cup or 1 stick) butter, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Using a parchment paper, line a half sheet tray/jelly roll pan.
Step 3: To help the paper stick to the pan, use water or cooking spray.
To make the Carrot cake:
Step 1: In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 2: Crack the eggs in a large bowl and whisk. Add in the sugar, oil, and vanilla. Beat until combined before folding in the carrots.
Step 3: Transfer the batter into the prepared pan and evenly spread.
Step 4: Place inside the oven and bake for about 10 to 13 minutes. The cake is done when the top springs back when lightly touched or when a toothpick inserted in the centre comes out clean.
Step 5: Instantly roll the cake beginning from the short end until the other end inside the parchment paper. Allow the rolled cake cool for about 10 minutes.
To make the Cream Cheese Frosting:
Step 6: In a large bowl, add the cream cheese and beat until smooth. Add 2 tbsp of butter at a time, beating every after each addition until smooth. At all once, add the powdered sugar and vanilla and mix until incorporated.
Step 7: Unroll the cake slowly and carefully. It might crack a bit so make sure to be gentle. If the cake is still warm, don't unroll it yet. Allow first the excess steam or heat to release.
Step 8: On the unrolled cake, evenly spread the cream cheese frosting leaving an inch of the end that you'll need to roll towards.
Step 9: Rolling the cake slowly from the frosted end, tightly tuck and continue to roll towards the unfrosted edge. While loosening and removing the parchment paper as you roll.
Step 10: Using a plastic wrap, encase the whole cake and place in the fridge to chill or freeze for at least an hour.
Step 11: Slice the cake roll while still frozen or cold with a hot knife.
NOTES:
1. To thaw, sit the rolls at room temperature for 20 to 30 minutes.
2. Don't let the parchment paper sit for long as it makes the cake sweat a bit. Allow the cake to slightly cool for just 5 to 10 minutes before spreading the frosting.
