Carrot Cake Roll

A soft, spiced cake wrapped around creamy frosting—ideal for springtime get-togethers or relaxing afternoons.

This charming carrot cake roll blends the simplicity of a boxed mix (or your go-to homemade version) with the impressive look of a rolled dessert. The result? A moist, flavorful cake swirled with tangy cream cheese frosting—just as pretty as it is tasty.

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🧾 Ingredients

Cake

• 1 box carrot cake mix, plus ingredients listed on the box
• 1 cup freshly grated carrot

Frosting

• 8 oz cream cheese, softened
• 5 tbsp butter, softened
• 1 tsp vanilla extract
• 2 cups powdered sugar, plus more for dusting

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👩‍🍳 Directions

Step 1: Prepare the Pan and Towel
Preheat your oven to 350°F (175°C).
Line a rimmed baking sheet with parchment paper and lightly coat with nonstick spray.
Dust a clean kitchen towel generously with powdered sugar and set aside.

Step 2: Make the Cake
Mix the carrot cake batter following the box instructions (or your homemade recipe).
Gently fold in the grated carrots.
Spread the batter evenly in the prepared pan and bake for about 15 minutes, or until a toothpick inserted in the center comes out clean.

Step 3: Roll the Cake
As soon as the cake is done, turn it out onto the prepared towel.
Peel off the parchment paper carefully.
Fold the towel over the short ends of the cake, then roll it up gently from one short end to the other.
Let the cake cool, rolled, for 45 to 60 minutes.

Step 4: Make the Frosting
In a mixing bowl, beat the cream cheese and butter until smooth.
Stir in the vanilla extract.
Add the powdered sugar gradually, mixing until the frosting is creamy and easy to spread.

Step 5: Fill, Roll & Chill
Once the cake is fully cooled, unroll it gently.
Evenly spread the cream cheese frosting over the surface.
Re-roll the cake and place it seam-side down on a serving platter.
Chill in the fridge for at least 30 minutes before slicing and serving.