Carrot Cake Roll

 

 

A soft, spiced cake rolled with creamy frosting—perfect for spring gatherings or cozy afternoons.

 

This delightful carrot cake roll combines the ease of a boxed mix (or your favorite homemade recipe) with the elegance of a rolled presentation. The result? A tender, flavorful dessert with a swirl of tangy cream cheese frosting that’s as beautiful as it is delicious.

 

Ingredients

Cake

1 box carrot cake mix plus ingredients per package

1 cup grated carrot

Frosting

8 oz cream cheese room temperature

5 tbsp butter room temperature

1 tsp vanilla extract

2 cups powdered sugar plus extra for dusting

 

Instructions

Step 1: Prep the Pan & Towel

Preheat oven to 350°F (175°C).

Line a raised-edge cookie sheet with parchment paper and spray with nonstick spray.

Generously sprinkle a clean kitchen towel with powdered sugar and set aside.

Step 2: Make the Cake

Prepare the carrot cake batter according to package directions or your own recipe.

Fold in the grated carrots.

Pour batter evenly into the prepared pan and bake for 15 minutes, or until a toothpick inserted in the center comes out clean.

Step 3: Roll the Cake

Immediately turn the hot cake out onto the sugared towel.

Carefully peel off the parchment paper.

Fold the towel over the short ends, then gently roll the cake from one short end into a log.

Let cool for 45–60 minutes.

Step 4: Make the Frosting

In a bowl, beat cream cheese and butter with a hand mixer until smooth.

Add vanilla extract.

Gradually mix in powdered sugar, one cup at a time, until creamy and spreadable.

Step 5: Assemble & Chill

Unroll the cooled cake gently.

Spread frosting evenly over the surface.

Re-roll the cake and place seam-side down on a serving plate.

Refrigerate for at least 30 minutes before slicing.