Easter Carrot Cake Roll
The best Easter carrot cake roll made with warm cinnamon spice, fresh grated carrots, and smooth cream cheese filling. A stunning spring dessert that looks impressive yet is easy to make.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 slices
- Category: Cake Roll / Easter Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Carrot Cake
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup finely grated carrots
Powdered sugar (for rolling and dusting)
For the Cream Cheese Filling
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Optional Decoration
Extra whipped cream or cream cheese frosting for piping
Small carrot decorations (fondant, marzipan, or candied carrot pieces
Instructions
1. Prepare the Baking Pan
Preheat the oven to 375°F (190°C).
Line a 15 × 10-inch jelly roll pan with parchment paper and lightly grease it.
Place a clean kitchen towel on the counter and dust it generously with powdered sugar to prevent sticking when rolling the cake.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
flour
baking powder
baking soda
salt
ground cinnamon
Set aside.
3. Make the Cake Batter
In a large bowl, beat the eggs, granulated sugar, and brown sugar with a mixer for 3–4 minutes until pale and fluffy.
Add:
vegetable oil
vanilla extract
Mix until combined.
Gradually add the dry ingredients and mix gently until just combined.
Fold in the finely grated carrots with a spatula.
4. Bake the Cake
Spread the batter evenly in the prepared pan.
Bake for 12–15 minutes, until:
the cake springs back when touched
the surface is lightly golden
a toothpick inserted comes out clean
5. Roll the Cake
Immediately turn the cake onto the powdered sugar-dusted towel.
Carefully peel off the parchment paper.
Starting from the short side, roll the cake with the towel inside.
Place on a rack and allow it to cool completely.
6. Prepare the Cream Cheese Filling
In a bowl, beat together:
softened cream cheese
softened butter
Mix until smooth.
Add powdered sugar and vanilla extract and beat until light and creamy.
7. Assemble the Cake Roll
Once cooled, gently unroll the cake.
Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
Carefully roll the cake back up without the towel, forming a tight spiral.
Place seam-side down on a serving plate.
8. Chill the Cake
Refrigerate for at least 1 hour to help the filling set and make slicing easier.
9. Decorate and Serve
Dust the cake with powdered sugar.
Pipe small swirls of frosting or whipped cream on top and decorate with mini carrot decorations for a festive Easter look.
Slice and serve.
Notes
Use finely grated carrots to keep the sponge flexible and easy to roll.
Roll the cake while warm to prevent cracking.
Avoid overbaking, as a dry sponge is harder to roll.
Refrigerate before slicing for clean spiral slices.
Wipe the knife between cuts for bakery-style presentation.
Find it online: https://allcookedup.com/easter-carrot-cake-roll/
