This Spiced Carrot Cake Roll is everything you love about classic carrot cake but presented in a stunning, bakery-style swirl. The cake is tender, aromatic, and warmly spiced, while the cream cheese frosting adds the perfect creamy balance. Even though it looks impressive, it’s easier to make than you might expect. Plus, each slice offers a beautiful ribbon of frosting that makes this dessert impossible to resist.

Step-by-Step Instructions

1. Prepare the Pan

Start by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, letting it hang over the edges for easy lifting. Lightly grease and flour the parchment so the cake releases cleanly.

2. Mix the Dry Ingredients

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This step helps the spices blend evenly throughout the batter.

3. Whip the Eggs and Sugar

In a large bowl, beat the eggs and sugar on high for 3–5 minutes. The mixture should become pale, thick, and slightly glossy. After that, mix in the vegetable oil and vanilla.

4. Combine Everything

Gently fold the dry mixture into the wet ingredients until just combined. Next, fold in the shredded carrots. Try not to overmix so the cake stays light.

5. Bake the Cake

Spread the batter evenly in the prepared pan. Bake for 15–18 minutes, or until the cake springs back when lightly touched. The edges should be lightly golden.

6. Roll the Cake While Warm

Lay a clean kitchen towel flat and dust it generously with powdered sugar. As soon as the cake comes out of the oven, invert it onto the towel and carefully peel away the parchment. Starting from a short side, roll the cake and towel together into a tight spiral. Place it seam-side down on a rack to cool completely for at least 1–2 hours.

7. Prepare the Cream Cheese Filling

Beat the softened cream cheese and salted butter until smooth. Add the powdered sugar gradually, mixing until creamy. Stir in the vanilla, then add the milk one tablespoon at a time until the frosting becomes silky and spreadable.

8. Fill and Re-Roll

Once the cake is fully cooled, gently unroll it. Spread the frosting evenly, leaving a small border at one short end. Roll the cake back up tightly. Wrap the cake roll in plastic wrap and refrigerate for at least one hour so it firms up beautifully.

9. Finish and Serve

Before serving, dust the top with powdered sugar. Slice using a warm, sharp knife for clean cuts. Serve chilled and enjoy the perfect balance of spice, sweetness, and creaminess.

Tips

• Roll While Hot: Rolling the cake immediately prevents cracks later.
• Cool Completely: A cool cake makes spreading easier and avoids melting the frosting.
• Use Fresh Carrots: Freshly grated carrots provide better moisture and texture.
• Chill for Clean Slices: Refrigeration creates neater layers and sharper cuts.
• Adjust Spices: Feel free to increase or decrease the spices to match your taste.

FAQ

1. Why did my cake crack when rolling it?

This usually happens when the cake cools too much before rolling. Rolling it immediately after baking helps it keep its shape.

2. Can I make the cake roll ahead of time?

Absolutely. You can bake, roll, and chill it the day before. Frost it the next day when you’re ready.

3. Can I freeze a carrot cake roll?

Yes. Wrap it tightly in plastic and freeze for up to 2 months. Thaw it in the fridge and dust with powdered sugar before serving.

4. Can I add nuts to the batter?

Definitely. Chopped pecans or walnuts add a wonderful crunch and pair beautifully with the spices.

5. How do I make the frosting thicker or thinner?

Add more powdered sugar to thicken. Add a splash of milk to thin. Adjust slowly because small changes make a difference.