Carrot Cake Roll with Cream Cheese Frosting Filling

why make this recipe

Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful dessert that brings a fun twist to traditional carrot cake. This recipe is not only visually impressive but also easy to make. The combination of spiced carrot cake and creamy frosting rolled into a neat shape makes it perfect for any occasion. Whether it’s a birthday, holiday gathering, or just a sweet treat for yourself, this cake roll can impress your family and friends. Plus, it’s a great way to sneak in veggies!

how to make Carrot Cake Roll with Cream Cheese Frosting Filling

Ingredients :

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Directions :

1. Preheat your oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat the eggs and sugars until thick and creamy, roughly 3-4 minutes. Add the vanilla extract and mix until combined.
4. Gradually add the flour mixture to the egg mixture, beating until just combined. Fold in the grated carrots and walnuts if you are using them.
5. Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
6. While the cake is baking, dust a clean kitchen towel with powdered sugar. Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.
7. Starting from a short end, roll the cake up in the towel. Let it cool completely on a wire rack.
8. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
9. Once the cake is cool, carefully unroll it and spread the cream cheese filling evenly over the cake.
10. Roll the cake back up without the towel and wrap it in plastic wrap. Refrigerate for at least 1 hour before slicing and serving. Enjoy!

how to serve Carrot Cake Roll with Cream Cheese Frosting Filling

Serve slices of the Carrot Cake Roll chilled or at room temperature. It can be a solo dessert or served with a dollop of whipped cream or extra frosting on the side. Garnish with a sprinkle of cinnamon or a few grated carrots for a decorative touch.

how to store Carrot Cake Roll with Cream Cheese Frosting Filling

To store the Carrot Cake Roll, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 4-5 days. If you want to keep it longer, consider freezing it. Wrap it well in plastic wrap and store it in the freezer for up to 3 months. Just remember to let it thaw in the fridge before serving.

tips to make Carrot Cake Roll with Cream Cheese Frosting Filling

• Make sure to beat your eggs and sugars until thick and creamy for a light and fluffy texture.
• Be careful when rolling the cake; roll it while it’s still warm to prevent cracking.
• Use a clean kitchen towel dusted with powdered sugar to avoid the cake sticking.
• Experiment by adding other ingredients like shredded coconut or raisins for an extra twist.

variation

You can make this Carrot Cake Roll gluten-free by substituting all-purpose flour with a gluten-free flour blend. For a healthier twist, consider using less sugar or a sugar substitute. You can also try different nuts or even leave them out entirely.

FAQs

1. Can I make the cake in advance?
   Yes, you can prepare the cake a day ahead. Just wrap it tightly and store it in the refrigerator overnight.

2. What if I don’t have walnuts?
   You can simply leave them out or substitute them with pecans. Almonds or sunflower seeds can also work well.

3. How do I know when the cake is done baking?
   The cake is done when it springs back lightly when touched. You can also insert a toothpick in the center; if it comes out clean, it’s ready.

Carrot Cake Roll with Cream Cheese Frosting Filling

A delightful dessert that twists traditional carrot cake into a rolled cake with creamy frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 slices

Calories 290 kcal

Ingredients

  

For the Cake

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts optional

For the Cream Cheese Filling

• 8 oz cream cheese softened
• 1 cup powdered sugar
• 6 tablespoons unsalted butter softened
• 1 teaspoon vanilla extract

Instructions

 

Preparation

• Preheat your oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
• In a large bowl, beat the eggs and sugars until thick and creamy, roughly 3-4 minutes. Add the vanilla extract and mix until combined.
• Gradually add the flour mixture to the egg mixture, beating until just combined. Fold in the grated carrots and walnuts if using.

Baking the Cake

• Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
• Dust a clean kitchen towel with powdered sugar. Once the cake is done, immediately turn it out onto the prepared towel and carefully peel off the parchment paper.
• Starting from a short end, roll the cake up in the towel. Let it cool completely on a wire rack.

Preparing the Filling

• In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
• Once the cake is cool, carefully unroll it and spread the cream cheese filling evenly over the cake.
• Roll the cake back up without the towel and wrap it in plastic wrap. Refrigerate for at least 1 hour before slicing and serving.

Notes

To serve, slice the roll chilled or at room temperature. Garnish with a sprinkle of cinnamon or grated carrots. Store wrapped in plastic wrap in the refrigerator for up to 4-5 days, or freeze for up to 3 months.

Keyword Baking, Cake Roll, Carrot cake, Cream cheese frosting, Dessert

Carrot Cake Roll with Cream Cheese Frosting Filling

A delightful dessert that twists traditional carrot cake into a rolled cake with creamy frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 slices

Calories 290 kcal

Ingredients

  

For the Cake

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts optional

For the Cream Cheese Filling

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions

 

Preparation

• Preheat your oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
• In a large bowl, beat the eggs and sugars until thick and creamy, roughly 3-4 minutes. Add the vanilla extract and mix until combined.
• Gradually add the flour mixture to the egg mixture, beating until just combined. Fold in the grated carrots and walnuts if using.

Baking the Cake

• Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
• Dust a clean kitchen towel with powdered sugar. Once the cake is done, immediately turn it out onto the prepared towel and carefully peel off the parchment paper.
• Starting from a short end, roll the cake up in the towel. Let it cool completely on a wire rack.

Preparing the Filling

• In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
• Once the cake is cool, carefully unroll it and spread the cream cheese filling evenly over the cake.
• Roll the cake back up without the towel and wrap it in plastic wrap. Refrigerate for at least 1 hour before slicing and serving.

Notes

To serve, slice the roll chilled or at room temperature. Garnish with a sprinkle of cinnamon or grated carrots. Store wrapped in plastic wrap in the refrigerator for up to 4-5 days, or freeze for up to 3 months.

Keyword Baking, Cake Roll, Carrot cake, Cream cheese frosting, Dessert