As we will celebrate Easter soon, here is an easy recipe you can try for this holiday. This Carrot Cake Roll is a great way to enjoy the carrot cake without having to do a lot of decorating as to a regular cake. Being in form of a roll the only thing you have to do is to sprinkle some powdered sugar on top and is done.

Love the idea of this carrot cake roll as the recipe doesn’t need to use so much oil as a regular cake. If in a carrot cake you use about 1 cup of oil in this roll we used only 2 tablespoons. This saves almost 200 calories per serving which is great.

I used the recipe I’ve made for Pumpkin Roll with slightly few changes. The final result  is wonderful. The Mascarpone cheese filling in combination with carrot cake is just awesome. Everybody loved this cake, even my little daughters who asked for a second slice – this doesn’t happen too often.

Hope you will try this recipe and don’t forget to let me know how it turned out for you.

Carrot Cake Roll with powdered sugar dusting

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Carrot Cake Roll

Carrot Cake Roll

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This Carrot Cake Roll is a great way to enjoy the carrot cake without having to do a lot of decorating as to a regular cake.
Servings 10 servings
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins

Ingredients
  

Cake

  • 3 eggs
  • 2/3 cup (135g) sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp canola oil
  • 1 tsp lemon juice
  • 2 cups grated carrots (about 2 medium carrots)
  • 3/4 cup (100g) flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg

Filling

  • 1 cup (240 ml) heavy cream
  • 8 ounce (250g) Mascarpone cheese , room temperature
  • 1/2 tsp cinnamon
  • 1/2 cup (60g) powdered sugar
  • 1 tsp vanilla extract

Dusting

  • 1/4 cup (30g) powdered sugar for the towel and topping

Instructions
 

  • Preheat the oven to 350F (180C). Butter a 12 X16 inch (30 x 40 cm) baking tray and line it with parchment paper.
  • In a large bowl add eggs ,sugar, salt and vanilla extract. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Add carrot and lemon juice. Fold until well combined.
  • Sift the flour, baking powder, baking soda, cinnamon, ginger and nutmeg over the bowl. Gently fold the flour in. Carrots may be different each time, either with more juice or dry. For this cake it is preferably to be more dry, but  if they are too juicy you may need to add gradually another 1/4 cup to 1/2 cup flour in the mixture.
  • Pour the batter into the pan and spread evenly into the corners using the back of the spatula.
  • Bake for 15 minutes.  Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel.
  • Sprinkle the top of the cake with powdered sugar.
  • While still hot roll the cake up in the towel. You will have to do it while is still hot/warm either wise it cracks. Let cool completely.
  • Whip the cream with an electric mixer until it forms stiff peaks. In another bowl, beat Mascarpone cheese with powdered sugar, cinnamon, and vanilla. Fold together.
  • Unroll the cake and spread the filling evenly over the cake.
  • Roll the cake back up. Sprinkle with more powdered sugar before serving.

Video

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30.3gProtein: 3.1gFat: 5.6gSaturated Fat: 1.5gCholesterol: 54mgSugar: 21g
Calories: 180kcal
Course: Dessert
Cuisine: American
Keyword: carrot cake, carrot cake Mascarpone filling, carrot cake roll, carrot cake with cream cheese filling, Easter recipe, Mascarpone filling, roll recipe

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. I pin practically every cake roll recipe I see, but I’ve never made one! This might be the first one I make. Love carrot cake and I love that you used mascarpone cheese in the filling. I’m pretty obsessed with it. Happy Easter!

    1. Ella-HomeCookingAdventure Author says:

      Thank you Christin. Hope you will try it as it is very easy to prepare.. and soo delicious. Happy Easter to you too. 

  2. Maureen Author says:

    I love the idea of a carrot cake roll. Icing on the inside is always wonderful. 🙂

  3. Rosa Author says:

    Very tempting and perfect looking!

    Cheers,

    Rosa

  4. Liz Author says:

    What a perfect Easter dessert! And the filling sounds divine!!!

  5. Laura Dembowski Author says:

    What a beautiful dessert! Perfect for any special occasion!

  6. Anu-My Ginger Garlic Kitchen Author says:

    What an awesome idea of carrot cake roll. Loved this beautiful cake! 🙂

    1. Ella-HomeCookingAdventure Author says:

      I love the roll idea as it is quite quick and delicious. Hope you will try it out 🙂

  7. Hilda Author says:

    Buna ziua.Cate grame de morcovi rasi?

    1. Ella-HomeCookingAdventure Author says:

      Imi pare rau ca nu i-am cantarit atunci.. am razauit morcovii si i-am masurat cu o cana de 240 ml. Data viitoare o sa masor in grame. 

  8. Cherlyn Author says:

    Love this beautiful cake roll. Carrot cake is always my fav. Gonna try this recipe asap!
    p.s. may i know what type of flour r u using? Thank you

    1. Ella-HomeCookingAdventure Author says:

      So glad to hear you want to try this recipe.. I usually use all purpose flour..  Send me photos via Facebook if you give it a try

  9. I have been wishing for a home-made carrot cake my mom used to bake for us and also for old fashioned a swiss-roll, when I seen this video I believed my hearts desires have been answered. Thanks for posting this amazing video and recipe. My question is, I would like to bake this over the weekend – for Thanksgiving. Do you think the filling will hold if kept in the fridge for 4 days?
    Thanks

    1. Ella-HomeCookingAdventure Author says:

      yes.. it will hold really really well refrigerated. but I don't think it will last that long.. it's so good you can hardly stop from eating:)

  10. bulbul Author says:

    I made this last week with a slight modification to the batter (beating the whites and the yolks separately) and the sponge it came out just beautifully. The filling turned out too thin, which is completely my fault, but the cake turned out absolutely amazing (http://www.bulbul.sk/pie/20140405.jpg). Thank you for sharing the recipe!

  11. Hello,
    Can i substitute creamcheese for mascarpone?

    1. Ella-HomeCookingAdventure Author says:

      Hi Thuy.

      Yes,  sure you can .

  12. Samantha Author says:

    I have attempted to make a carrot cake roll and find the cake to be to wet because of the carrots. Do you do anything to the grated carrots to remove the excess water?

  13. Lillian Author says:

    Would it freeze well, small period of time

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