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Carrot Cake Roll

Easter Dessert Carrot Cake Roll

Moist carrot cake rolled with creamy, sweet cream cheese filling – perfect for Easter, family gatherings, or spring celebrations. Easy to make with simple pantry ingredients.
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Prep Time 20 minutes
Cook Time 15 minutes
Refrigeration time 30 minutes
Total Time 35 minutes
Servings: 8 slices
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 3/4 cup all-purpose flour (sifted)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 cup finely shredded carrots
  • 1 tsp vanilla extract
  • 1 tbsp powdered sugar (for dusting)
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup powdered sugar (for filling)
  • 1 tsp vanilla extract (for filling)

Equipment

  • 10×15-inch baking pan
  • Parchment paper
  • Kitchen towel
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line a 10×15-inch pan with parchment paper.
  2. Mix dry ingredients. Beat eggs and sugar, add vanilla. Fold dry ingredients and shredded carrots.
  3. Pour batter into pan and bake 12–15 min. Invert onto powdered sugar-dusted towel and roll while warm.
  4. Beat cream cheese, butter, powdered sugar, and vanilla. Spread over cooled cake, re-roll, and refrigerate 30 min.
  5. Slice and serve. Optional: decorate with powdered sugar, glaze, or small carrot decorations.