Carrot Cake Roll

by Sabrena Cantu April 13, 2022 3 min read

Carrot Cake Roll

This roll cake, inspired by my mother-in-law's AMAZING carrot cake recipe, is the perfect dessert for Easter!

Here's what you'll need:

  • Eggs
  • Sugar
  • Carrots
  • Crushed Pineapple
  • Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Ground Cinnamon
  • Powdered Sugar
  • Cream Cheese
  • Unsalted Butter
  • Vanilla Extract
  • Baking sheet/Jelly Roll Pan
  • Parchment paper
  • Non-stick Spray

The Process

First, rinse and peel the carrots. Using the small side of a cheese grater, grate 3/4 cup of carrots. (This was about 2 large carrots.) I prefer to use the side with the small holes rather than the large because this cake is thin and the carrots will bake faster if they are smaller. Also, measure 1/4 cup of crushed pineapple.

In a large bowl, beat 3 eggs and 1 cup of sugar on medium-high speed until thick, about 5-7 minutes. While the eggs and sugar mix, measure out the dry ingredients. Whisk together 1 cup of flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon.

Once the egg mixture is thick, fold in the carrots and crushed pineapple. Next, gently fold in the dry ingredients. Pour the batter onto a baking sheet lined with parchment paper and sprayed with non-stick baking spray. You can use a 10.5"x15.5" jelly roll pan or a standard 1/4 sheet baking sheet. Bake at 375°F for 12-15 minutes.

While the cake is baking, dust a large piece of parchment paper or clean kitchen towel with powdered sugar. When the cake has finished baking, use a small knife to make sure no sides are sticking to the sides of the pan. Carefully and immediately flip it onto the dusted parchment or towel. Remove the layer of parchment from the bottom of the cake. Roll the cake going from the short end to the other short end. (Think like you are folding a paper hamburger style) Let the cake cool completely at room temperature.

 

For the filling, beat 8 ounces of room temperature cream cheese and 6 tablespoons of room temperature unsalted butter until smooth. Then, add 1 cup of powdered sugar, and 1/4 teaspoon of vanilla extract. Beat until smooth. Once the cake has cooled completely, unroll. Spread an even layer of filling across the cake, but leave about an inch bare at the end. Roll the cake back up. Wrap the whole thing in plastic wrap and refrigerate for 1-2 hours until completely chilled. Then, slice and enjoy!

 

Carrot Cake Roll

Prep Time: 15 minutes     Bake Time: 15 minutes     Cool/Chill Time: 4 hours

Amount

Ingredient

¾ cup

Carrots, grated

¼ cup

Crushed pineapple

3

Eggs

1 cup

Sugar

1 cup

All-Purpose flour

½ tsp

Baking powder

½ tsp

Baking soda

¼ tsp

Salt

½ tsp

Ground cinnamon

For dusting

Powdered Sugar

1 cup

Powdered Sugar

8 ounces

Cream cheese, room temperature

6 tbsp

Unsalted butter, room temperature

¼ tsp

Vanilla extract

Additional supplies:

Baking sheet/jelly roll pan

Parchment Paper

Non-stick baking spray

Kitchen towel (optional)

1.     Rinse and peel carrots. Grate ¾ cup of carrots using the smallest holes on a cheese grater. Measure ¼ cup crushed pineapple.

2.     Beat 3 eggs and 1 cup of sugar on medium-high speed for 5-7 minutes until thick. Mix together dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Fold in carrots and pineapple. Then, fold in the dry ingredients.

3.     Line the baking sheet/jelly roll pan with parchment and spray with non-stick spray. Pour the batter onto the pan and spread out. Bake at 375°F for 12-15 minutes.

4.     While the cake is baking, dust a large piece of parchment or a clean kitchen towel with powdered sugar. Once the cake is finished baking, use a small knife to make sure the cake is not sticking to any sides of the pan. Then, flip it over onto the dusted parchment or towel. Remove the parchment from the cake and roll from short end to short end. Let cool completely at room temperature, 1-2 hours.

5.     To make the filling, beat room temperature cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat until smooth.

6.     Unroll the cake. Spread an even layer of icing but leave about an inch gap at the end with no icing. Roll the cake back up. Wrap in plastic wrap and refrigerate for 1-2 hours until firm.

7.     Slice and enjoy.

 

Sabrena Cantu
Sabrena Cantu



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