Carrot Cake Roll
This festive Carrot Cake Roll features a moist, spiced sheet cake filled with a rich, tangy cream cheese frosting, making it an impressive and delicious dessert.
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Carrot Cake Roll
Ingredients:
| For the Cake: | Quantity |
| Carrot cake mix | 1 box (plus ingredients listed on the package) |
| Grated carrot | 1 cup |
| For the Frosting: | Quantity |
| Cream cheese, room temperature | 8 oz |
| Butter, room temperature | 5 tbsp |
| Vanilla extract | 1 tsp |
| Powdered sugar | 2 cups |
| Powdered sugar | Extra (for dusting) |
How To Make Carrot Cake Roll:
- Step 1: Prep the Pan & Towel: Set your oven to reach 350°F (175°C). Line a raised-edge cookie sheet (jelly roll pan) with parchment paper before applying a light layer of nonstick spray. Heavily dust a clean kitchen towel with powdered sugar for later use.
- Step 2: Make the Cake: Prepare the carrot cake mix by following the instructions on its packaging. Gently fold in the 1 cup grated carrot. Place the batter into the prepared pan and bake it for 15 minutes or until a toothpick inserted in the center produces a clean result.
- Step 3: Roll the Cake: Immediately after removing the cake from the oven, turn it out onto the sugared towel surface. Carefully peel off the parchment paper. Fold the towel over the ends of the cake, then roll the cake (with the towel inside) into a log shape (short side to short side). Let the cake cool completely in the towel for 45–60 minutes before proceeding.
- Step 4: Make the Frosting: In a bowl, beat the 8 oz cream cheese and 5 tbsp butter until smooth and creamy. Mix in the 1 tsp vanilla extract. Gradually beat in the 2 cups powdered sugar until the mixture becomes smooth and spreadable.
- Step 5: Assemble & Chill: Carefully unroll the cooled cake. Spread the frosting evenly over the surface of the cake. Roll the cake back up tightly (without the towel), placing the seam side facing downwards on a serving plate. Let the cake chill in the refrigerator for at least thirty minutes before slicing.
