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Top with toasted pecans and sprinkle with a bit of brown sugar for an added crunch and yummy treat!

Carrot Cake Roll


Carrot Cake

  • 3 large eggs
  • 2/3 cup granulated sugar
  • 2 tablespoons oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 3/4 cup cake flour
  • 2 cups shredded (cooked carrots (You can also puree the carrots if you prefer))
  • *powdered sugar for dusting and rolling*

Cream Cheese Filling

  • 6 oz. softened cream cheese
  • 4 tablespoons unsalted (softened butter)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla


Cake Roll

  • Preheat oven to 350F
  • Prepare a 10x15 jelly roll pan with shortening and flour or a cooking spray
  • Line pan with parchment paper, spray paper with cooking spray
  • Beat eggs with a mixer on high for 3 minutes
  • Add sugar and beat an additional 3 - 4 minutes until pale and frothy
  • Add vanilla and oil, mix to combine
  • In a separate bowl, sift flour, salt, baking powder, ginger, nutmeg, and cinnamon
  • Add wet ingredients and combine.  Do not overmix.
  • Stir in carrots
  • Pour mixture onto prepared pan
  • Spread with a spatula
  • Bake approximately 15 minutes, making sure it is still soft
  • While cake is baking, take a clean kitchen towel and sprinkle it generously with powdered sugar
  • As soon as the cake is finished baking, take it out of the oven and quickly turn it over onto the kitchen towel
  • Beginning at the short end of the cake, roll with the towel.
  • Allow to cool for a few hours.  This will help it to keep its shape.


  • Combine and beat butter and cream cheese until smooth
  • Add vanilla and then the powdered sugar
  • Mix until smooth


  • After cake has cooled, carefully unroll it
  • Spread cream cheese frosting evenly over the cake
  • Roll the cake again, and chill roll for at least one hour.
  • Dust the top with powdered sugar, slice, and enjoy!
Author: Tiffany
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