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0 from 12 votes

Carrot Cake Swiss Roll

Spiced carrot cake rolled up with tons of cream cheese frosting! This Carrot Cake Swiss Roll is an Easter dessert your family will LOVE!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr 30 mins
Total Time
1 hr 55 mins
Servings: 12
Calories: 132 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 3 eggs
  • ½ cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 2 cups shredded carrots
  • 1 batch Cream Cheese frosting
  • ¼ cup pecans chopped
  • powdered sugar for dusting

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. Place a piece of parchment paper in the bottom of a half-sheet jelly roll pan. The parchment should hang 1-inch over on each side to help remove the cake from the pan later.
  3. In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves. Set aside.
  4. In a large mixing bowl, whisk together the eggs and sugar. Add the vanilla and vegetable oil and whisk to combine.
  5. Add the shredded carrots and fold them into the batter. Add the flour mixture to the wet ingredients and mix until just combined.
  6. Pour batter into the prepared jelly roll pan and spread into an even layer. Bake for 10 minutes.
  7. Remove cake from oven. Immediately lift the cake out of the pan using the parchment paper. Be careful!! With the parchment paper still attached, roll the cake up starting at the short end of the cake. Let cake cool on a wire rack.
  8. Once the cake is completely cooled, unroll it gently. Do not force the cake flat. It's okay if the cake is curled on the ends.
  9. Spread the cream cheese frosting over the top of the cake, leaving a 1/2-inch border around the edges. Sprinkle the frosting with chopped pecans.
  10. Reroll the cake, this time without the parchment paper. Tightly wrap the cake up in some plastic wrap and chill in the fridge for at least 30 minutes. (see note)
  11. When you're ready to eat your cake, dust the entire top of the cake with powdered sugar. Then cut into 12 slices and enjoy!

Notes

  • I recommend freezing the cake before slicing. This helps the cake from splitting and keeps the roll intact. Just warm up the knife under hot water before slicing.

Nutrition Information

Calories 132kcal (7%) Carbohydrates 19g (6%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 2g (10%) Trans Fat 1g Cholesterol 41mg (14%) Sodium 128mg (5%) Potassium 140mg (4%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 3625IU (73%) Vitamin C 1mg (1%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 132

% Daily Value*

Calories 132kcal 7%
Carbohydrates 19g 6%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 128mg 5%
Potassium 140mg 3%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 3625IU 73%
Vitamin C 1mg 1%
Calcium 34mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.