Carrot Cake Roll (Easter Dessert) Recipe

I created a Carrot Cake Roll With Cream Cheese Frosting Filling that quickly became my favorite holiday treat. Combining large eggs, grated carrots, and aromatic spices with a tangy cream cheese layer creates an irresistible dessert perfect for Easter. Its balanced flavors and delightful texture make it a standout recipe.

I’ve been experimenting with this Carrot Cake Roll recipe for a few Easters now and every time it comes out looking and tasting like a whole new twist on a classic dessert. I mixed four large eggs with a cup of granulated sugar, then added half a cup of vegetable oil and a cup of grated carrots to create a really moist base.

With a cup of all-purpose flour, a pinch of baking soda and a dash of ground cinnamon, this cake packs just the right amount of spice. I even threw in some chopped walnuts for an added crunch.

Then comes the magic filling – a luscious blend of cream cheese, butter, powdered sugar and vanilla extract that turns it into a dreamy cream cheese frosting inner roll. Trust me, diving into this Carrot Cake Roll with Cream Cheese Frosting Filling feels like unwrapping a sweet Easter surprise.

Give it a try and enjoy all the tips and tricks that make it so special!

Why I Like this Recipe

I love this recipe because its really easy to make and the little tips and tricks make it so foolproof. Even if I’m a bit clumsy in the kitchen, I know it’ll turn out great every time.

I also like how the mix of spices and carrots gives the cake a warm, homey flavor. It tastes like a real treat and reminds me of family gatherings.

Another thing is the cream cheese frosting. It’s super smooth and tangy, and I love that its easy to whip up even if I mess it up a bit sometimes.

Plus, I enjoy that I can add walnuts and raisins for extra texture if I feel like mixin things up. It makes the whole dessert feel a bit more special.

Ingredients

• Eggs: Provide protein, moisture, and structure, helping bind all ingredients.
• Carrots: Supply natural sweetness, fiber, and moisture that makes the cake tender.
• Cream Cheese: Adds tangy creaminess that balances the dessert’s rich sweet flavors.
• Walnuts: Offer crunchy texture and healthy fats, enhancing flavor when added.
• Granulated Sugar: Sweetens the cake while contributing carbohydrates and ensuring tenderness.
• Raisins: Offer chewy bites and natural sweetness that intensify the overall flavor.
• Vanilla Extract: Infuses a warm, aromatic essence enhancing all other ingredients.
• Vegetable Oil: Adds moisture and tender crumb without altering the flavor significantly.
• All-Purpose Flour: Provides structure with carbohydrates forming the cake’s body.

Ingredient Quantities

• 4 large eggs (room temp)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)
• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• Extra powdered sugar for dusting (optional)

How to Make this

1. Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper so the cake rolls out as easy as it can.

2. In a large bowl, beat 4 room-temp eggs with 1 cup granulated sugar until the mixture gets light, then slowly mix in 1/2 cup vegetable oil and 1 tsp vanilla extract.

3. Stir in 1 cup of grated carrots until they’re evenly spread out in the mix.

4. In another bowl, sift together 1 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt.

5. Gently fold the dry ingredients into the wet mixture, being careful not to over mix, and if you like, add in 1/2 cup chopped walnuts and 1/2 cup raisins for extra flavor and texture.

6. Pour the batter onto the prepared baking sheet and spread it out evenly. Bake for about 12-15 minutes until the cake is lightly golden and springs back when you press it lightly.

7. Once out of the oven, sprinkle the top with a light dusting of powdered sugar (if you want) then immediately roll up the cake using the parchment paper; this helps prevent cracking as it cools.

8. While the cake is cooling, make the cream cheese frosting by beating 8 oz of softened cream cheese with 4 tbsp unsalted butter until the mixture is smooth.

9. Gradually add 1 cup powdered sugar and 1 tsp vanilla extract to the cream cheese mix until it becomes light and fluffy.

10. Unroll the cooled cake gently, spread the cream cheese frosting over the surface, then roll it back up carefully. Slice it into pieces, dust with extra powdered sugar if you like, and serve. Enjoy this special Easter treat!

Equipment Needed

1. Preheated oven (set to 375°F)
2. Rimmed baking sheet
3. Parchment paper
4. Large mixing bowl for beating the eggs and sugar
5. Electric mixer or a hand whisk (for beating eggs and later the cream cheese frosting)
6. Grater (for the carrots)
7. Medium bowl (for sifting the flour and spices)
8. Spatula (for gently folding the dry ingredients into the wet mix)
9. Measuring cups and spoons
10. Cooling rack or a clean, flat surface (for cooling the cake)
11. Knife and cutting board (if you need to chop the walnuts)

FAQ

Carrot Cake Roll (Easter Dessert) Recipe Substitutions and Variations

• Eggs: If you don’t have eggs, you can mix 1 tablespoon flaxseed with 3 tablespoons water for each egg and let it sit for about 5 minutes
• Vegetable oil: You can use 1/2 cup unsweetened applesauce instead, which gives moisture but reduces the fat a bit
• Walnuts: Instead of walnuts, chopped pecans or almonds work just as well, so you can choose whichever you have in your pantry
• Raisins: Dried cranberries or currants can be swapped in if you want a different but still tasty texture
• Cream cheese: You could try mascarpone as an alternative when making your frosting, it gives a similar creaminess with a slight twist

Pro Tips

1. Using eggs that are at room temp makes a huge difference. It helps the sugar and eggs mix together really well, so the batter gets light and airy, which makes the final cake super moist.

2. When you mix in the dry stuff, be super careful not to over mix it. A gentle fold is key so you don’t lose that fluffiness, which is what lets the cake turn out soft and tender.

3. The parchment paper trick is a real lifesaver. Rolling the cake up immediately helps keep it from cracking as it cools even if it isn’t perfectly smooth.

4. Keep an eye on your baking time. Even though the recipe says 12-15 minutes, every oven is different, so check it a bit early. If you overbake it even slightly, the cake might turn out dry.