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Carrot Cake Roll with Cream Cheese Filling
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This carrot cake roll with cream cheese filling makes me think of my mom. She used to make these every year. I have always been a fan of the classic carrot cake and carrot cake cupcakes (yum). This spin on my favorite carrot cake recipes with cream cheese frosting as a filling makes a delicious dessert. Think of it like a fun twist on a pumpkin roll. This is like your traditional carrot cake, but better (especially if you’re one of those people who thinks the cream cheese icing is the best part)!

This easy carrot cake roll makes a great dessert to accompany Easter dinner! Plus, the presentation on your Easter table is sure to impress!

Carrot Cake Roll

Before you make this cake jelly-roll style recipe, make sure you have:

Delicious Carrot Cake Roll Recipe

Carrot Cake Roll with Cream Cheese Filling Ingredients

This carrot cake roll with cream cheese filling has made with fresh carrots, and a delicious cream cheese frosting filling that is to die for.

A couple notes: I tried the method of rolling the cake roll in parchment paper for this recipe, so it’s in the instructions, but I wish I hadn’t. The parchment was so hard to remove without tearing the cake. Immediately removing the parchment paper, and rolling it up in a powdered sugar-dusted tea towel is much easier. 

The second note is that this cake freezes really well. I wrapped half of it it in plastic wrap and froze it to serve a week later at a get-together.

What you need for the Carrot Cake Batter: 

  • 3/4 cup all-purpose flour
  •  1/2 tsp baking powder
  •  1/2 tsp baking soda
  •  1/2 tsp salt
  •  1/2 tsp ground cinnamon
  •  1/2 tsp ground ginger
  •  1/4 tsp ground nutmeg
  •  1/8 tsp ground cloves
  •  3 large eggs
  •  3/4 cup granulated sugar
  •  2 Tbsp oil (canola/vegetable/light tasting olive)
  •  1 tsp vanilla extract
  •  2 cups shredded carrots

What you need for the Cream Cheese Mixture: 

  • ​​8 oz cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract

How to Make This Delicious Carrot Cake Roll with Cream Cheese Filling Recipe:

Carrot Cake Roll with Cream Cheese Filling recipe
  1. Preheat oven to 375 degrees Fahrenheit. 
  2. Line a half sheet tray/jelly roll pan with parchment paper (or, see note for the clean kitchen towel / tea towel method). 
  3. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Set aside.
  4. In a large bowl, whisk the eggs. Beat in the sugar, oil, and vanilla.
  5. Stir the dry ingredients into the wet ingredients, until almost combined. 
  6. Fold in the carrots.
  7. Spread batter evenly into the prepared pan.
  8. Bake the prepared jelly roll pan in the center of oven for 12-14 minutes. Finished cake will spring back when touched or toothpick will come out clean from center when done.
  9. Immediately roll cake from the short ends of the cake to short end inside the parchment paper or towel. Allow to cool for 10 minutes.
  10. Place butter and cream cheese in a large bowl. Beat until smooth. 
  11. Add vanilla and mix until combined.
  12. Add powdered sugar and beat until smooth.
  13. Carefully unroll the cake. If it cracks a little, it’s ok, just be gentle. 
  14. Evenly spread the cream cheese filling on all but 1-inch of the end you will be rolling towards.
  15. Re-roll the cake, starting with the frosted end. 
  16. Roll and tuck the cake as tightly as you can, working your way towards the unfrosted edge. 
  17. Dust with powdered sugar.
  18. Chill until ready to serve. When ready, pull out the cooled cake roll. 
  19. To serve: Slice the rolled cake into inch-thick slices with a hot knife.
Carrot Cake Roll with Cream Cheese Filling

Carrot Cake Roll with Cream Cheese Filling

Delicious twist on the traditional carrot cake recipe, roll style with cream cheese frosting filling.

Ingredients
  

Ingredients for Carrot Cake Roll:

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 Tbsp oil canola/vegetable/light tasting olive
  • 1 tsp vanilla extract
  • 2 cups shredded carrots

Ingredients for Cream Cheese Filling

  • 8 oz cream cheese room temperature
  • 1/2 cup butter room temperature
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit.
  • Line a half sheet tray/jelly roll pan with parchment paper.
  • Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Set aside.
  • In a large bowl, whisk the eggs. Beat in the sugar, oil, and vanilla.
  • Stir the dry ingredients into the wet ingredients, until almost combined.
  • Fold in the carrots.
  • Spread batter evenly into the prepared pan.
  • Bake in center of oven for 12-14 minutes. Cake will spring back when touched or toothpick will come out clean from center when done.
  • Immediately roll cake from short end to short end inside the parchment paper. Allow to cool for 10 minutes.
  • Place butter and cream cheese in a large bowl. Beat until smooth.
  • Add vanilla and mix until combined.
  • Add powdered sugar and beat until smooth.
  • Carefully unroll the cake. If it cracks a little, it’s ok, just be gentle.
  • Evenly spread the cream cheese frosting on all but 1-inch of the end you will be rolling towards.
  • Re-roll the cake, starting with the frosted end.
  • Roll and tuck the cake as tightly as you can, working your way towards the unfrosted edge.
  • Dust with powdered sugar.
  • Chill until ready to serve.
  • To serve: Slice into inch-thick slices with a hot knife.

Video

Notes

IMPORTANT NOTES:
I tried the method of rolling the cake roll in parchment paper for this recipe, so it’s in the instructions, but I wish I hadn’t. The parchment was so hard to remove without tearing the cake.  Immediately removing the parchment paper, and rolling it up in a powdered sugar-dusted tea towel is much easier.
This cake freezes really well. I wrapped half of it it in plastic wrap and froze it to serve a week later at a get-together.

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