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Carrot Cake Rolls

Betty Crocker Kitchens
Updated Jul 20, 2023
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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.

Carrot Cake Rolls

  • Prep Time 50 min
  • Total 2 hr 0 min
  • Servings 16
  • Ingredients 12
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Ingredients

Cake

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Place pans side by side on middle rack in oven. Bake 7 to 9 minutes or until cake springs back when lightly touched in center.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

390 Calories
20g Total Fat
6g Protein
47g Total Carbohydrate
33g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Different brands of electric mixers can beat at different rates of high speed. Make sure you beat the eggs for a full 6 minutes or until thick and lemon colored. This will help ensure a spongy cake texture and will help keep the cake from breaking when you roll it.
  • tip 2
    You must roll the cake into the tea towel immediately after turning it out. The cake is most malleable while still hot.
  • tip 3
    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.
  • tip 4
    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.
  • tip 5
    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.
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