Name: Carrot Cake Roll with Cream Cheese Frosting : Easy Easter Dessert
Ingredients: 3/4 cup all-purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp salt; 3 large eggs (room temperature); 2/3 cup granulated sugar; 2 tbsp vegetable oil; 1 tsp vanilla extract; 1 1/2 cups finely grated carrots; 8 oz (225 g) cream cheese, softened; 3 tbsp butter, softened; 1 tsp vanilla extract; 1 cup powdered sugar (sifted); Powdered sugar for dusting towel

Description

This Carrot Cake Roll takes everything you love about classic carrot cake and turns it into a beautiful, swirled dessert that looks impressive but is actually easy to make. It’s soft, warmly spiced, and filled with a creamy cream-cheese frosting. Perfect for holidays, parties, or whenever you want a show-stopping treat.

Ingredients

Scale

Cake

3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3 large eggs (room temperature)
2/3 cup granulated sugar
2 tbsp vegetable oil
1 tsp vanilla extract
1 1/2 cups finely grated carrots

Filling

8 oz (225 g) cream cheese, softened
3 tbsp butter, softened
1 tsp vanilla extract
1 cup powdered sugar (sifted)

For rolling

Powdered sugar for dusting towel

Instructions

Prep Pan & Oven
Heat oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) pan with parchment and lightly grease.
Mix Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Beat Eggs & Sugar
In a large bowl, beat eggs and sugar with a mixer for 3–4 minutes until thick and pale. Mix in oil and vanilla.
Combine & Add Carrots
Gently fold dry ingredients into the egg mixture. Fold in grated carrots. Do not overmix.
Bake
Spread batter evenly in the pan. Bake 10–12 minutes until the cake springs back when touched.
First Roll (Very Important Step)
Dust a clean kitchen towel with powdered sugar. Turn hot cake onto towel and peel off parchment.
Roll the cake up with the towel from the short end. Let cool completely.
Make Filling
Beat cream cheese and butter until smooth. Add vanilla and powdered sugar. Beat until creamy.
Fill & Final Roll
Carefully unroll cooled cake. Spread filling evenly, leaving a small border at one end. Roll back up (without towel). Wrap and chill at least 30 minutes.
Serve
Dust with powdered sugar, slice, and serve.

Notes

Grate carrots finely so the cake rolls smoothly without cracking.
Roll while hot — this prevents breaks later.
Don’t overbake — dry cake cracks more easily.
Chill before slicing for clean, pretty swirls.
Add chopped nuts or a few raisins if you like extra texture.