Ingredients
Equipment
Method
- Preheat oven to 375ºF (190ºC). This ensures the cake bakes evenly from the moment it enters the oven.
- In a large bowl, whisk together the eggs, carrot cake mix, water, and oil until well combined. The batter should be smooth and lump-free, with all ingredients fully incorporated.
- Line a 17x11 inch jelly roll pan with parchment paper, leaving an overhang on the short sides, and lightly spray with cooking spray. This crucial step prevents the cake from sticking to the pan.
- Spread the batter evenly in the prepared jelly roll pan, ensuring uniform thickness across the entire surface. This promotes consistent baking.
- Bake for 15-16 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and springy to the touch.
- While the cake is baking, prepare your rolling surface. Lay out a clean kitchen towel and evenly sprinkle it with toasted shredded coconut. This step not only prevents sticking but also infuses a delightful flavor into your cake roll.
- Upon removing the cake from the oven, immediately invert it onto the prepared towel. Gently peel off the parchment paper. Work quickly but carefully here.
- Starting at the short end, gently roll up the towel and the cake together. Place on the counter to cool at room temperature, seam side down. If necessary, place something alongside the cake to prevent it from unrolling. Rolling it tightly while warm helps it maintain its rolled shape as it cools, preventing cracks later.
- In the bowl of a stand mixer, whisk together the cold cream cheese and the powdered sugar until smooth and creamy. Scrape down the sides of the bowl as needed to ensure no lumps remain.
- Add the cold whipping cream and vanilla to the cream cheese mixture. Whisk on medium-high speed until stiff peaks form. Be careful not to overwhip, as it can turn grainy.
- Gently unroll the cooled cake. Squeeze the caramel sundae sauce over the cake as desired, then spread the cream cheese frosting evenly over the entire surface. Don't overfill, as too much frosting can cause the cake to crack when rolling.
- Roll the cake back up tightly, but this time without the towel. Wrap the finished cake roll tightly in plastic wrap to help it set its shape and keep it fresh.
- Chill for 3-4 hours before cutting and serving. This allows the cake to firm up, making slicing easier, and gives the flavors time to meld beautifully.
Notes
Ingredient Notes: Use full-fat, cold cream cheese and cold heavy whipping cream for best frosting texture. The 1/4 cup flour is for dusting the towel, not for the batter. Caramel sundae sauce from a squeeze bottle is recommended. Pro Tips: Lightly toast the shredded coconut for enhanced flavor. Roll the cake tightly while still warm to prevent cracks. Do not overbake the cake. Use a serrated knife for clean slices. Ensure cake is chilled for 3-4 hours before serving to allow frosting to set and flavors to meld. Make-Ahead & Storage: The cake roll can be made 1-2 days in advance and stored tightly wrapped in plastic wrap in the refrigerator. For longer storage, freeze the wrapped cake roll (plastic wrap then foil) for up to 2 months; thaw overnight in the refrigerator. Store any leftovers in the refrigerator for up to 3 days. Serving Ideas: Dust with powdered sugar, drizzle with extra caramel sauce, or serve with vanilla ice cream or coffee. Nutrition information is estimated based on common ingredients and serving sizes and may vary.