How do I prevent the carrot cake roll from cracking?

To prevent cracking, roll the cake while it's still warm using a towel dusted with powdered sugar. Let it cool completely before unrolling to add the filling.

Can I make the carrot cake roll ahead of time?

Yes! You can prepare the carrot cake roll a day in advance and store it in the refrigerator. It actually tastes better after chilling.

Can I freeze a carrot cake roll?

Yes, you can freeze it. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

What kind of frosting is used in a carrot cake roll?

This carrot cake roll uses a rich and tangy cream cheese frosting made with cream cheese, butter, powdered sugar, and vanilla extract.

Do I need to peel the carrots before grating?

Yes, peeling the carrots ensures a smooth texture and removes any bitterness from the skin.

Moist carrot cake roll with cream cheese frosting

Irresistible Carrot Cake with Cream Cheese Frosting

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Author: Jannet Lisa
Total Time: 1 hour 45 minutes (including chilling)
Yield: 10 slices 1x
Diet: Vegetarian

Description

This homemade carrot cake is moist, fluffy, and filled with rich cream cheese frosting. A perfect dessert for Easter, holidays, or any time you crave a classic treat with a twist.

Ingredients

Scale

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla extract
2 cups finely grated carrots
1 cup chopped walnuts (optional)
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat eggs, granulated sugar, brown sugar, and vanilla extract until light and thick.
Stir in the grated carrots, then gradually fold in the dry ingredients. Add walnuts if using.
Spread the batter evenly in the prepared pan. Bake for 12–14 minutes or until the cake springs back when touched.
Immediately invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
Starting at one short end, roll the cake up in the towel. Let cool completely.
For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Unroll the cooled cake, spread the filling evenly, then roll it back up tightly.
Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.