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.
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.