Pin it
My Easter Showstopper Carrot Cake
I started making this carrot cake roll after I got tired of the same old layer cakes. Now it's become my most requested Easter dessert. The way the spiced carrot cake wraps around that creamy cream cheese filling creates this beautiful swirl that makes everyone think I spent hours in the kitchen but it's actually so simple to make.
Why This Recipe Works
This roll takes everything we love about carrot cake and presents it in such an elegant way. The thin cake layer means every bite has the perfect balance of cake and frosting. My family loves watching me roll it up it's like a little bit of kitchen magic happening right before their eyes.
What You'll Need
- For the cake: Fresh carrots are key I grate them myself for the best texture.
- For the filling: Make sure your cream cheese is really soft for super smooth frosting.
- Parchment paper: Don't skip this it's essential for rolling.
- Powdered sugar: Keep extra on hand for dusting it prevents sticking.
Let's Roll It Together
- First Step
- Get that batter nice and even in your pan the thickness really matters here.
- The First Roll
- Don't wait roll it up while it's warm this helps prevent cracks.
- Time to Fill
- Once it's cool spread that cream cheese filling leaving a little space at the edge.
- Roll it Again
- Take your time rolling it back up keeping it nice and tight.
- The Waiting Game
- Let it firm up in the fridge it makes such pretty slices.
Pin it
Perfect Slicing Tips
Pop your roll in the freezer for about 30 minutes before slicing it makes such clean cuts. I always run my knife under hot water and wipe it dry between slices. Give those slices a little time to warm up before serving the texture is so much better.
Make It Your Own
Sometimes I add crushed pineapple to the batter it makes it extra moist. A sprinkle of powdered sugar on top looks like fresh snow. During fall I love adding orange zest to the frosting it's such a wonderful combination with the spices.
Keeping It Fresh
This roll stays perfect in the fridge for about three days. I often freeze it whole for up to three months. Just remember to slice it when you're ready to serve the presentation is so much prettier that way. We like it best when it's just slightly chilled.
Frequently Asked Questions
- → Why do you roll the cake while it's hot?
Rolling the cake while hot helps train it to roll without cracking. The cake is more flexible when warm and will hold its shape better when filled and rolled again.
- → Can I make this ahead of time?
Yes, this cake roll can be made ahead and frozen for up to 3 months. Wrap it well in plastic wrap and thaw in the refrigerator before serving.
- → Why do you use cold cream cheese but room temperature butter?
Cold cream cheese prevents the frosting from becoming too soft, while room temperature butter makes it easier to blend smoothly without lumps.
- → What if my cake cracks while rolling?
Minor cracks are normal and will be covered by the frosting. Roll gently and if the cake is too stiff, let it cool a bit more to prevent major cracks.
- → Why run the knife under hot water before cutting?
A hot knife cuts through the chilled cake roll more cleanly, giving you neat slices without squishing or tearing the cake.
Conclusion
A delightful Easter dessert featuring a moist carrot cake roll with creamy cream cheese frosting. Perfect for special occasions and holiday celebrations.