Easy Boxed Carrot Cake Roll Recipe with Creamy Twist

Easter is around the corner, and I always find myself craving a simple yet impressive dessert. Potlucks and gatherings call for something special, but who has hours to spend in the kitchen? That’s where this easy boxed carrot cake roll recipe comes in! It’s the perfect solution for beginner bakers or anyone short on time. With this recipe, you’ll learn how to make a moist and flavorful carrot cake roll with a unique frosting, all while avoiding common pitfalls like cracking.

Why You’ll Love This Recipe

This isn’t your ordinary carrot cake roll. I’ve added a special twist to elevate it beyond the expected.

Quick & Easy: Using a boxed cake mix makes this recipe incredibly fast and simple. You can have a beautiful dessert ready in under an hour.

Impressive Presentation: This cake roll looks elegant and is perfect for special occasions. Your guests will be wowed by your baking skills.

Flavorful Frosting: The addition of finely chopped crystallized ginger and toasted pecans to the cream cheese frosting takes the taste to a whole new level.

The ginger adds a warm spice that perfectly complements the carrot cake, while the pecans provide a delightful crunch and nutty flavor. This combination makes every bite a memorable experience.

Ingredients Needed

• 1 box carrot cake mix
• 4 oz cream cheese, room temperature
• 1 (12oz) container vanilla frosting
• ½ cup powdered sugar

Ingredient Notes & Substitutions

Cream Cheese: I recommend using full-fat cream cheese for the best flavor and texture. Low-fat cream cheese can be used, but it might affect the frosting’s consistency. More information about cream cheese can be found on its Wikipedia page.

Vanilla Frosting: Using a high-quality vanilla frosting will enhance the overall taste. You can also use homemade frosting as an alternative.

Carrot Cake Mix: Any brand of carrot cake mix will work. For a gluten-free option, use a gluten-free carrot cake mix.

How to Make Boxed Carrot Cake Roll Recipe

Step 1: Preparing the Cake Batter

Prepare cake batter according to the box directions, but cut back the amount of water required by ¼ of a cup. Leave amounts for oil/egg the same. Reducing the water helps prevent a soggy cake.

Step 2: Baking the Cake

Line a 10½ by 15½ inch pan (aka jelly roll pan) with parchment paper, and I also sprayed mine with non- stick spray for extra assurance that it wouldn’t stick. Bake for approximately 10 – 12 minutes or until a toothpick comes out clean. The cake should be springy to the touch and golden brown around the edges. While the cake is baking, spread a clean dish towel on the counter and sprinkle with powdered sugar on top of the towel.

Step 3: Rolling the Cake

When cake is finished baking, take it out of the oven and quickly turn it over the kitchen towel. Carefully remove the parchment paper and discard. Starting from the short end, begin to roll the cake up WITH the dishtowel. Keep rolling until the cake is rolled into a tube. Let it cool completely for a few hours. Roll it tightly to prevent cracks.

Step 4: Making the Frosting

While cake is cooling, let’s make the frosting! In a mixer, blend the prepared frosting and cream cheese until very well incorporated. Gently fold in the crystallized ginger and toasted pecans into the cream cheese frosting.

Step 5: Frosting and Chilling the Cake

Carefully unroll the cooled cake and spread HALF the icing over the entire surface of the cake, and then roll up again, being mindful not to push the icing out the end of the cake. Set the cake onto the serving dish and finish by using the remaining icing to ice the top of the cake. Chill cake until ready to serve. When ready to serve, slice the cake in rounds starting from the short ends.

Preventing Cake Cracking

One of the biggest concerns when making a cake roll is preventing cracks. Here are some detailed instructions to help you achieve a perfect roll every time.

Don’t Overbake: Overbaking dries out the cake, making it brittle and prone to cracking. Keep a close eye on it and remove it from the oven as soon as a toothpick comes out clean.

Cool Properly: Rolling the cake while it’s still warm and cooling it completely in the towel is crucial. This helps the cake retain its shape and prevents it from cracking when you unroll it.

Powdered Sugar: The powdered sugar on the towel prevents the cake from sticking. Make sure to dust the towel generously.

Rolling Technique: A tight and even roll helps maintain the cake’s structure and prevents cracks. Be gentle but firm as you roll the cake up in the towel.

Pro Tips & Troubleshooting

Pro Tips

Use room temperature cream cheese for a smooth frosting.

Toast pecans for an enhanced flavor. Learn more about toasting nuts from this helpful article.

Finely chop crystallized ginger for even distribution.

Use a sharp knife for clean slices.

Chill the cake thoroughly before serving for easier slicing.

Dust the towel generously with powdered sugar.

Ensure the cake is evenly baked for uniform thickness.

Common Mistakes to Avoid

Overbaking the cake leads to cracking.

Not cooling the cake properly before unrolling can cause issues.

Using cold cream cheese results in lumpy frosting.

Adding too much frosting makes the cake difficult to roll.

Skipping the parchment paper means the cake will stick to the pan.

Serving & Storage

Serving Ideas

Serve chilled as a dessert or snack.

Garnish with extra pecans or a dusting of powdered sugar.

Pair with coffee or tea.

Add a dollop of whipped cream or vanilla ice cream.

Storage and Make-Ahead

Store in the refrigerator for up to 3 days.

Wrap tightly in plastic wrap to prevent drying out.

The cake roll can be made ahead of time and stored in the refrigerator for 1-2 days before serving. If you’re looking for another easy dessert, you might enjoy these strawberries and cream tiramisu.

Conclusion

This boxed carrot cake roll recipe is a fantastic way to enjoy a delicious and impressive dessert without spending hours in the kitchen. The unique flavor boost from the ginger and pecans elevates it to something truly special. Even beginner bakers can achieve great results with this recipe. Feel free to experiment with other nuts or dried fruits in the frosting to create your own signature twist. I encourage you to share your creations on social media or explore other carrot cake recipes on my blog. Happy baking!

If you have leftover cream cheese, why not try making mini cherry cheesecake shooters?

FAQ

How do I prevent the cake from cracking?

Avoid overbaking, roll while warm, cool completely in the towel, and ensure the towel is well-dusted with powdered sugar.

Can I make this ahead of time?

Yes! The cake roll can be made 1-2 days in advance and stored in the refrigerator.

What’s the best way to store the cake roll?

Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.

Can I use a different type of nut or dried fruit in the frosting?

Absolutely! Walnuts, almonds, or dried cranberries would also be delicious.

What can I do if my cake is too sticky to roll?

Make sure you’ve dusted the towel generously with powdered sugar. You can also lightly dust the cake itself with powdered sugar before rolling.

What oven temperature should I use?

Follow the temperature indicated on your specific carrot cake mix box, but generally 350°F (175°C) is a good starting point. You could even use the oven to make roasted cabbage wedges with garlic herb butter while you wait!