Jamie Oliver Rolled Carrot Cake Recipe

Jamie Oliver Rolled Carrot Cake Recipe is made with carrots, flour, eggs, sugar, cinnamon, baking powder, and cream cheese frosting. This recipe creates a moist, spiced rolled carrot cake. It takes about 1 hour and 30 minutes to prepare and serves 8.

Jamie Oliver Rolled Carrot Cake Recipe Ingredients

• 2 cups (240 g) all-purpose flour
• 1½ cups (300 g) granulated sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 4 large eggs
• 1½ cups (150 g) grated carrots
• ½ cup (120 ml) vegetable oil
• 1 cup (240 ml) plain yogurt
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 2 cups (240 g) powdered sugar
• 1 tsp vanilla extract

How To Make Jamie Oliver’s Rolled Carrot Cake Recipe

1. Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk flour, sugar, baking powder, cinnamon, and nutmeg.
3. Add Wet Ingredients: In another bowl, beat eggs, then add oil, yogurt, vanilla, and grated carrots; stir to combine.
4. Combine Batter: Fold wet ingredients into dry until just combined.
5. Spread Batter: Pour batter into prepared pan, spreading evenly.
6. Bake: Bake for 20–25 minutes until golden and springy to the touch.
7. Roll Cake: Immediately invert onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll gently from the short side; let cool rolled.
8. Prepare Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
9. Unroll & Frost: Carefully unroll cake, spread frosting evenly, then re-roll tightly.
10. Chill & Slice: Wrap cake, chill for 30 minutes before slicing to serve.

Recipe Tips

• Prepare Ahead: Make the frosting while the cake cools to save time.
• Roll While Warm: Rolling right out of the oven helps prevent cracking.
• Cool Completely: Let cake cool fully before frosting to avoid melting.
• Even Cake Layer: Spread the batter thinly and uniformly for a neat roll.
• Flavor Boost: Add a pinch of ground ginger or cloves for extra warmth.

What To Serve With Rolled Carrot Cake

Serve slices of this rolled carrot cake with a dollop of Greek yogurt or whipped cream, a side of fresh berries, or even alongside a warm chai latte for a cozy, satisfying treat.

How To Store Rolled Carrot Cake

• Refrigerate: Store the rolled cake in an airtight container for up to 4 days.
• Freeze: Wrap tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw in the fridge before slicing.

Rolled Carrot Cake Nutrition Facts (per serving, 1 slice)

• Calories: 360
• Total Fat: 18 g
• Saturated Fat: 9 g
• Carbohydrates: 45 g
• Sugar: 29 g
• Protein: 5 g
• Sodium: 220 mg

FAQs

• Can I use whole wheat flour?
  Yes—substitute half of the all-purpose flour with whole wheat for a nuttier flavor.
• What if I don’t have yogurt?
  You can replace yogurt with sour cream or buttermilk.
• Can I decorate it?
  Absolutely—top with chopped nuts or a light dusting of cinnamon.
• Is it freezer-friendly?
  Yes—freeze tightly wrapped for up to 2 months.
• Can I make mini rolls?
  Yes—slice cake into smaller portions before rolling for individual servings.

Try More Recipes:

• Jamie Oliver’s Oven-Roasted Rhubarb Recipe
• Jamie Oliver Apple Upside Down Cake Recipe
• Jamie Oliver Chocolate Chip Muffins Recipe