Description

This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful and elegant dessert that combines a light, spiced carrot cake rolled with a creamy, smooth cream cheese filling. Perfect for special occasions or a sweet treat, this recipe yields a tender, moist cake with a delicious cinnamon-ginger flavor wrapped around a luscious frosting. The easy-to-follow method ensures a beautiful rolled cake that’s both impressive and delicious.

Ingredients

Scale

For the Carrot Cake:

3/4 cup (95g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs (room temperature)
2/3 cup (135g) granulated sugar
1 teaspoon pure vanilla extract
2 cups (about 200g) finely grated carrots (peeled before grating)
1 tablespoon vegetable oil
1/2 cup chopped walnuts or pecans (optional)
Powdered sugar (for dusting the towel)

For the Cream Cheese Filling:

8 oz (225g) cream cheese, softened
1/4 cup (60g) unsalted butter, softened
1 teaspoon pure vanilla extract
1 cup (120g) powdered sugar, sifted

Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg until well combined.
Make Batter: In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture is thick and pale, about 2 to 3 minutes. Then mix in the vegetable oil and fold in the finely grated carrots gently. Gradually fold the dry ingredients into the wet mixture, mixing just until combined. If using nuts, stir them in now.
Bake: Spread the batter evenly in the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back lightly when touched.
Roll Cake: While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. Once baked, immediately invert the cake onto the sugared towel, peel off the parchment paper, and gently roll the cake up with the towel starting from the short end. Allow it to cool completely while rolled to form the roll shape.
Prepare Filling: In a bowl, beat the cream cheese, unsalted butter, and vanilla extract together until smooth. Gradually add the sifted powdered sugar, beating until the frosting is fluffy and creamy.
Assemble: Carefully unroll the cooled carrot cake. Spread the cream cheese filling evenly over the surface. Then gently roll the cake back up without the towel. Wrap the roll tightly in plastic wrap and refrigerate it for at least one hour to set.
Serve: Once chilled, slice the carrot cake roll into servings. Optionally, dust with powdered sugar before serving for a beautiful finish.

Notes

Using room temperature eggs helps create a fluffier batter.
Dusting the towel with powdered sugar prevents the cake from sticking when rolling.
Make sure the cake is completely cooled before spreading the filling to avoid melting the frosting.
Chilling the cake roll helps it hold its shape and makes slicing easier.
Walnuts or pecans are optional but add a pleasant crunch and texture contrast.
This cake roll is best served within 2 days but can be stored wrapped in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: carrot cake roll, cream cheese frosting, rolled cake, spiced carrot cake, dessert roll, cream cheese filling, holiday dessert, easy carrot cake