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Carrot Cake Roll with Cream Cheese Frosting Filling

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!