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–+ servings
carrot cake roll
4.75 from 8 votes

Carrot Cake Roll

This super moist and flavorful carrot cake roll is everything you love about carrot cake, but rolled up with a delicious cream cheese frosting.
Prep 55 minutes
Cook 13 minutes
Total 1 hour 8 minutes
Fat 8
Carbs 48
Protein 5
Yield 8

Ingredients

  • 8- oz. canned pineapple drained and diced (~1 cup)
  • 1 tablespoon unsalted butter
  • ¾ cup all-purpose flour
  • 1.5 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon ground cardamom
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 3 large eggs
  • ⅔ cup cane sugar
  • 2 tablespoons vegetable oil or avocado oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots
  • ½ cup powdered sugar divided
  • 2 cups cream cheese frosting we used store-bought

Instructions

  • Heat a medium skillet over low/medium heat and add butter and melt.
  • Add diced pineapple to the skillet and cook slowly until it becomes a dark golden color, about 15-20 minutes. Once it is done, set aside to cool.
    fried potatoes in a frying pan on a white background.
  • Preheat the oven to 375℉ and prepare a jelly roll pan (10-15-inch baking sheet) with parchment paper and cooking spray.
  • In a large bowl mix flour, salt, spices, baking powder, and baking sugar and set aside.
    flour in a white bowl on a white surface.
  • Take the shredded carrots and give them a rough chop. The pieces should be roughly half the size. Set aside.
  • In another bowl beat the eggs and sugar for 1-2 minutes or until it becomes light and foamy.
    a bowl of yellow liquid on a white surface.
  • Next add oil, vanilla, caramelized pineapple, and carrots to the egg mixture. Mix until combined.
    a bowl of soup with carrots and nuts in it.
  • Slowly fold the dry ingredients into the wet. Once combined, pour the batter into the prepared jelly roll pan.
    carrot cake in a baking pan on a white background.
  • Bake at 375ºF for 10-13 minutes.
  • While the cake is in the oven sprinkle ¼ cup of powdered sugar onto a clean kitchen towel.
  • When the cake is done take it out of the oven and set aside to cool for 5 minutes.
    banana bread in a baking pan on a white surface.
  • After 5 minutes, carefully flip the cake out of the pan onto the kitchen towel.
  • Starting at one of the short ends, roll the cake, and place it seam-side down to cool completely. About an hour.
  • Once the cake has cooled, slowly unroll it. Spread on the cream cheese frosting, leaving about ½ inch along the border.
  • Roll the cake back up and sprinkle with the remaining powdered sugar.
    a pumpkin roll is sitting on a piece of paper.
  • Slice and enjoy!
    a slice of carrot roll on a plate with a fork.

Tips & Notes

  • It is important to give the carrots a rough chop. The baking is so quick the carrots don’t have enough time to cook otherwise. You can also grate your own carrots. We recommend a medium/coarse grate.
  • The purpose of the kitchen towel is to absorb some of the moisture coming from the cake during the cooling process. You can easily swap out with parchment paper but be aware of possible condensation.
  • If you do choose to use parchment paper for rolling. At step 12 you will flip the cake out onto the paper. You can easily roll it in the paper it is on, but then the bottom of the cake is outside. Which is fine, just not as aesthetically pleasing.

Nutrition Facts

Calories: 548kcal | Carbohydrates: 48g | Protein: 5g | Fat: 8g | Fiber: 2g | Sugar: 33g