Carrot Cake Roll
This charming carrot cake roll takes the simplicity of a boxed mix (or your favorite homemade batter) and transforms it into an elegant rolled dessert. Soft, moist cake meets a smooth, tangy cream cheese filling, creating a swirl that’s as inviting to look at as it is to taste.
🧾 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 extra for dusting
👩🍳 Instructions
Step 1: Prepare Pan and Towel
Preheat the oven to 350°F (175°C).
Line a rimmed baking sheet with parchment paper and lightly coat it 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 according to package directions or your go-to recipe.
Fold in the grated carrots.
Spread the batter evenly over 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
While still hot, invert the cake onto the sugared towel.
Gently remove the parchment paper.
Fold the towel over the ends, then carefully roll the cake up from one short side to the other.
Allow it to cool completely for about 45–60 minutes.
Step 4: Make the Frosting
In a mixing bowl, beat together the cream cheese and butter until smooth and fluffy.
Blend in the vanilla extract, then gradually add the powdered sugar, mixing until creamy and spreadable.
Step 5: Assemble and Chill
Unroll the cooled cake gently.
Spread the frosting evenly across the surface.
Re-roll the cake and place it seam-side down on a serving plate.
Chill for at least 30 minutes before slicing and serving.
