*Carrot Cake Roll is a guest post. Any opinions or thoughts given are that of the writer. For more guest posting opportunities, click here.

Is there a dessert out there that screams spring is here more than a classic carrot cake?  I think not!  Maybe it is the deliciously dense carrot filled cake that conjures images of little Peter Rabbit hopping through Mr. McGregor’s garden, or perhaps the sweet tang of cream cheese frosting that is reminiscent of a bright spring morning.  Whatever the reason, we are here for it!  

I love a good carrot cake, but to be honest some days I don’t feel like doing the work to make a layer cake. This spin on a classic carrot cake takes the layers and turns them into a roll! The thing I love most about this cake is how quickly it comes together. From start to finish you can have a delicious dessert on your table in under an hour, including cooling time! 

What makes this carrot cake roll special?

The ingredients for this carrot cake roll pretty traditional with the exception of the addition of cardamom as one of the spices. I love the slightly piney fruity flavor of the spice that gives the cake a little something special.  

I also use melted butter versus oil.  I prefer the bit of buttery flavour this imparts on the cake, but it can increase the chances of the cake cracking if you aren’t careful.  

Tips for the perfect carrot cake roll

Jelly Roll or Swiss Roll cakes like this Carrot Cake Roll can appear to be tricky.  I know for a long time I was nervous about making them because they LOOKED hard to make.  How ridiculous of me! They are actually some of the simplest and most forgiving cakes to make. 

Use parchment

When I first started making these types of cakes I would follow the traditional flip the cake out of the pan and onto a tea towel.  That can certainly be tricky, so instead I now line my pan with parchment and just lift the parchment out.  I find this also allows me to roll the cake which makes for easy clean up and reduces my chances of cracking the cake.  

Roll slowly

Roll cakes can crack easily if you aren’t careful, so work slowly as you roll and unroll to prevent cracking in your cake.  If it does crack, don’t stress! It will still taste delicious and you can top it with powdered sugar to minimize the look of the crack.  

It is also important to roll the cake when it is still warm and allow it to cool completely.  Since I use parchment, I just roll it all up together. The parchment prevents the cake from sticking to itself without the use of additional sugar.  

Store properly

When stored properly a Jelly Roll cake can last up to one week which makes it a great make ahead dessert for potlucks or holiday dinners. Wrap securely in plastic wrap or store in an airtight container in the fridge. While it will last a week, I dare you to try to make this delicious cake last that long! 

How to make carrot cake roll

This Carrot Cake Roll comes together really quickly.  I start by making sure I have my cream cheese and eggs set out and coming to room temperature before I get started. Go ahead and get that oven preheated as well to 375 degrees Fahrenheit and grate two cups of carrots (about 2-3 carrots). Grab a 10×15 jelly roll pan and line it with parchment paper.  If your parchment wants to roll all over the place, spray a little nonstick spray or lightly grease the bottom of the pan to act like “glue”.  

Now, let’s start on that cake! 

The cake

In a small bowl, combine flour, baking powder, baking soda, salt, and spices. Set aside.  

In a large bowl, beat eggs while adding in sugar, melted butter, and vanilla. 

Add the flour mixture and stir until just combined.  

Stir in grated carrots gently until combined.  

Pour mixture into prepared pan and bake for 11 to 12 minutes until cake springs back to the touch.  Remove from pan immediately and roll short end to short end and allow to cool for 10 minutes. 

Meanwhile, let’s make some cream cheese filling! 

The Filling

Place room temperature cream cheese in a large mixing bowl and beat until smooth.  About 2 minutes.  You can beat by hand, but I prefer using an electric mixer because well…. it is easier.  Add in room temperature butter and continue to beat until smooth and well incorporated.  Add powdered sugar and vanilla and stir until completely incorporated (if using a mixer, use slow speed for this step to avoid a dust cloud).  

Assemble the carrot cake roll

Now you have all your parts, let’s make them whole!  Carefully unroll your cake.  If it is still warm, allow it to cool completely unrolled.  This will release any steam that may have been trapped and will prevent your filling from melting.  

Evenly spread the filling evenly, leaving 1 inch unfrosted on the end you will be rolling towards (the filling will push that way as you roll)Reroll the cake, starting with the frosted end.  Roll and tuck the cake as tightly as you can as you move towards the unfrosted end, removing the parchment as you go.  

Sprinkle with powdered sugar if desired. 

Wrap in plastic wrap and chill in the fridge for at least 30 minutes before serving. Keep stored in the fridge for up to 1 week.  

Enjoy! 

About the author

Hey y’all! I am Kimberly from hacketthillfarm.com where I bring you along on my family’s journey to self reliance and sustainability on our little homestead. My passion is empowering others to have the courage to make their own small steps to a more resilient future for their family no matter where they are on their journey. I hope you follow along with us on our website as well as Instagram at www.instagram.com/hacketthillfarm and Pinterest at www.pinterest.com/hacketthillfarm