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Carrot Cake Roll with Cream Cheese Filling
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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.