Carrot Cake Roll with Cream Cheese Frosting Filling

Carrot Cake Roll with Cream Cheese Frosting Filling
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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.

 

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Carrot Cake Roll with Cream Cheese Frosting Filling

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.

Carrot Cake Roll with Cream Cheese Frosting Filling

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

Carrot Cake Roll with Cream Cheese Frosting Filling
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A soft, spiced carrot cake rolled up with a smooth, tangy cream cheese frosting, creating a beautiful and delicious dessert!

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!

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