3 large eggs, room temperature
¾ cup granulated sugar
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup finely grated carrots (about 2 medium)
¾ cup all-purpose flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Filling:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
For Dusting:
Powdered sugar (for rolling)
Step-by-Step Instructions
1. Bake the Cake
Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper (spray with nonstick spray!).
Beat eggs and sugar until thick and pale (~3 mins). Mix in oil, vanilla, and carrots.
Gently fold in flour, baking powder, spices, salt, and nuts.
Spread batter evenly into the pan. Bake 12-14 mins, until springy.
2. Roll the Cake (Hot!)
Lay a clean kitchen towel on the counter, dust with powdered sugar.
Flip the warm cake onto the towel, peel off parchment.
Starting at the short end, roll cake + towel together. Let cool 1 hour.
3. Make the Filling
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
4. Assemble the Roll
Unroll the cake, spread filling evenly, then re-roll tightly (no towel this time!).
Chill 1 hour before slicing. Dust with more powdered sugar!
Pro Tips for Success
🎂 Perfect Roll? Roll while warm—this prevents cracks!
🥕 Extra Flavor? Add ¼ cup crushed pineapple (drained) to the batter.
🍯 Drizzle Option – Top with caramel or white chocolate.
❄️ Storage – Keep refrigerated up to 3 days.
Serving Suggestions
☕ With Coffee – A match made in heaven!
🍓 Spring Brunch – Serve with fresh berries.
🌰 Nutty Crunch – Garnish with toasted pecans.
Final Thoughts
This Carrot Cake Roll is a showstopping twist on a classic—soft, spiced cake wrapped around creamy filling. Perfect for impressing guests or treating yourself!
Will you try it for Easter? Let us know in the comments!
