Carrot Cake Roll with Cream Cheese Frosting Filling

This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on the classic carrot cake. Featuring a soft, spiced carrot cake rolled up with a rich, tangy cream cheese filling, it’s a perfect dessert for any occasion. The combination of flavors and textures creates a dessert that’s as beautiful as it is delicious. This recipe is perfect for celebrations or when you want to impress your family and friends!

Family Favorite: Why We Love Carrot Cake Roll

Carrot cake has always been a staple in my household, but when I introduced this Carrot Cake Roll, it quickly became a family favorite. My husband loves how light the cake is, and the kids can’t get enough of the sweet and tangy cream cheese filling. It’s become a requested dessert for every family gathering, and I love how easy it is to prepare while looking so impressive.

Why You’ll Love Carrot Cake Roll with Cream Cheese Frosting Filling

• Delicate Cake Texture: The cake is light and fluffy, with a perfect balance of sweetness and spice.
• Rich Cream Cheese Filling: The creamy, tangy frosting adds a delightful contrast to the sweet, spiced cake.
• Visually Stunning: This roll looks beautiful with its swirls of cake and cream cheese, making it perfect for special occasions.
• Perfect for Any Occasion: Whether it’s for a holiday dessert, family gathering, or simply a weekend treat, this carrot cake roll is sure to impress.

Ingredients Notes For Carrot Cake Roll

• Grated Carrots: Freshly grated carrots give the cake its natural sweetness and moisture.
• Spices: Cinnamon, nutmeg, and ginger add the perfect warm spice to complement the carrots.
• Cream Cheese: The filling is made with cream cheese, butter, powdered sugar, and vanilla, creating a rich and smooth texture.
• Powdered Sugar: Dusting the roll with powdered sugar adds a beautiful finishing touch and a touch of sweetness.

Recipe Steps for Carrot Cake Roll with Cream Cheese Frosting Filling

1. Prepare the Cake: Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and spray with nonstick spray.
2. Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Mix the Wet Ingredients: In a separate bowl, whisk eggs and sugar until thick and pale. Add in the vanilla and grated carrots.
4. Combine: Gradually fold the dry ingredients into the wet mixture until just combined.
5. Bake: Spread the batter evenly onto the prepared pan and bake for 10-12 minutes, or until the cake is springy to the touch.
6. Roll the Cake: While the cake is still warm, gently roll it up in a clean kitchen towel dusted with powdered sugar. Let it cool completely.
7. Prepare the Cream Cheese Filling: Beat cream cheese, butter, powdered sugar, and vanilla together until smooth and fluffy.
8. Fill the Roll: Unroll the cooled cake and spread the cream cheese mixture evenly over the cake. Roll it back up, refrigerate for at least 30 minutes.
9. Serve: Dust with powdered sugar, slice, and enjoy!

Storage Options

• Refrigerate: Store the carrot cake roll in an airtight container in the fridge for up to 3 days.
• Freeze: You can freeze the cake roll (before dusting with powdered sugar) for up to 2 months. Thaw in the refrigerator before serving.

Variations & Substitutions

• Add Nuts: If you love texture in your carrot cake, fold in some chopped walnuts or pecans into the batter.
• Spice it Up: Add a little extra spice with a pinch of allspice or cardamom.
• Gluten-Free: Substitute with a gluten-free flour blend to make it suitable for gluten-sensitive guests.

Carrot Cake Roll with Cream Cheese Frosting Filling

A soft, spiced carrot cake rolled up with a smooth, tangy cream cheese frosting, creating a beautiful and delicious dessert!

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Course: Dessert

Kitchen: American

Ingredients

 

• ▢ For the Carrot Cake:
• ▢ 3/4 cup all-purpose flour
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1/4 teaspoon ground ginger
• ▢ 1/4 teaspoon salt
• ▢ 3 large eggs
• ▢ 1/2 cup granulated sugar
• ▢ 1/4 cup light brown sugar packed
• ▢ 1 teaspoon vanilla extract
• ▢ 1 1/2 cups grated carrots about 2-3 medium carrots
• ▢ Powdered sugar for dusting
• ▢ For the Cream Cheese Frosting Filling:
• ▢ 8 oz cream cheese softened
• ▢ 1/4 cup unsalted butter softened
• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon vanilla extract

Instructions

• Prepare the Carrot Cake:
• Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it. Leave some overhang for easy removal later.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
• Beat Eggs and Sugars: In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract on high speed for about 2-3 minutes until thick and light in color.
• Add Carrots: Gently fold the grated carrots into the egg mixture.
• Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
• Bake: Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake for 10-12 minutes, or until the cake is springy to the touch and a toothpick inserted into the center comes out clean.
• Roll the Cake: While the cake is still hot, carefully lift it from the pan using the parchment overhang. Dust a clean kitchen towel with powdered sugar and transfer the cake onto the towel. Gently roll the cake up (starting from a short end) with the towel. Let the cake cool completely in its rolled form.
• Prepare the Cream Cheese Filling:
• Beat the Filling: In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract, and continue beating until light and fluffy.
• Assemble the Cake Roll:
• Unroll the Cake: Once the cake has cooled, gently unroll it. Spread an even layer of the cream cheese frosting over the entire surface of the cake.
• Roll the Cake Again: Carefully roll the cake back up, this time without the towel. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
• Serve:
• Garnish: When ready to serve, dust the top of the carrot cake roll with powdered sugar, or drizzle with extra frosting.
• Slice and Enjoy: Slice the cake into rounds and enjoy your moist, flavorful Carrot Cake Roll with Cream Cheese Frosting!