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Carrot Cake Rolls

carrot cake rolls
Carrot Cake Rolls
  • Prep 50 min
  • Total 2 hr 5 min
  • Servings 16

Need an extra-special dessert for your spring party? These Carrot Cake Rolls are a stunning addition to any dessert table. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, cinnamon, nutmeg and shredded carrots are added in before baking for the perfect carrot cake base. What we really can't get enough of, though, is the from-scratch sweet cream cheese filling, that adds an extra layer of sweetness both inside and out! This recipe makes two cake rolls, so it’s perfectly portioned for entertaining guests. MORE+ LESS-

Updated February 28, 2019
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

Cake

7
eggs
1
box Betty Crocker™ Super Moist™ yellow cake mix
1/4
cup water
1/4
cup vegetable oil
2
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
1
cup finely shredded peeled carrots (2 medium)
2/3
cup powdered sugar

Filling and Frosting

2
packages (8 oz each) cream cheese, softened
2
cups powdered sugar
1
container (8 oz) Cool Whip™ frozen whipped topping, thawed (3 cups)

Decoration

1/4
cup chopped pecans

Steps

Hide Images
  • 1
    Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
  • 2
    In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water, oil, cinnamon and nutmeg. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Stir in carrots. Pour 2 1/2 cups batter into each pan; spread evenly.
  • 3
    Place pans side by side on middle rack in oven. Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
  • 4
    Meanwhile, sprinkle 2/3 cup powdered sugar on each of two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
  • 5
    In large bowl, beat cream cheese and 2 cups powdered sugar with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in whipped topping until blended.
  • 6
    Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 1/4 cups of the cream cheese mixture by spoonfuls over each cake; spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Remove towels. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes. Cover and refrigerate remaining cream cheese mixture.
  • 7
    Remove cakes from refrigerator; unwrap, and place on serving platters. Remove cream cheese mixture from refrigerator, and uncover. Frost sides of each cake with 1 cup of mixture; sprinkle pecans on top. Store covered in refrigerator.

  • Set a timer to be sure you beat the eggs for a full 6 minutes. This will help ensure a spongy cake texture and will help keep the cake from breaking when you roll it.
  • You must roll the cake into the tea towel immediately after turning it out. The cake is most malleable while still hot.
  • Cake roll cakes bake up soft and flexible so they can be rolled up. Be sure to slowly and carefully unroll cakes after cooling for 30 minutes. Small cracks may appear when unrolling cakes but are easily covered with filling when rolled up again.

Expert Tips

  • To keep your serving plate clean while frosting the cake rolls, place strips of waxed paper around edge of plate. Remove after frosting and sprinkling pecans are complete.
  • For a special touch, toast the pecans before sprinkling on cake rolls. To toast pecans, heat the oven to 350°F. Spread pecans in an ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information

Nutrition Facts

Serving Size: 1 Slice
Calories
400
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
10g
49%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
320mg
13%
Potassium
115mg
3%
Total Carbohydrate
48g
16%
Dietary Fiber
0g
0%
Sugars
35g
Protein
5g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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