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Carrot Cake Roll with Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 6 reviews
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Carrot Cake Roll is a moist and flavorful dessert featuring a spiced carrot cake rolled around a creamy sweetened cream cheese filling. Perfectly spiced with cinnamon, ginger, nutmeg, and cloves, this cake roll is baked thin and rolled while warm to create a beautiful spiral and a tender texture. It’s ideal for a festive occasion or any time you want a delightful carrot cake treat.

Ingredients

Scale

For the Cake:

  • 1 cup flour plus 2 tablespoons flour
  • 1½ teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots

For the Filling:

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat the oven to 375°F. Line a 17-inch baking sheet with parchment paper and lightly spray it with non-stick cooking spray. Cover a large cutting board with parchment paper and set aside for cooling the cake.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt until evenly combined.
  3. Beat wet ingredients: In a large bowl using an electric mixer, beat the vegetable oil, eggs, brown sugar, and vanilla extract until the mixture is thick and well combined.
  4. Combine and fold in carrots: Gradually stir the dry ingredient mixture into the wet ingredients just until combined, then gently fold in the grated carrots to evenly distribute them throughout the batter.
  5. Bake the cake: Spread the batter evenly onto the prepared baking sheet. Bake in the preheated oven for 15 minutes, or until the top springs back when lightly touched.
  6. Roll the hot cake: Immediately upon removing the cake from the oven, invert it onto the parchment paper-covered cutting board. Quickly peel off the parchment paper that baked with the cake. While the cake is still hot, carefully roll it up with the parchment paper starting from the narrow end. Let it cool completely on a wire rack for about 2 hours.
  7. Prepare the filling: In a medium bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract together until smooth and creamy.
  8. Fill and re-roll cake: Once the cake is fully cooled, gently unroll it and discard the parchment paper. Spread the cream cheese filling evenly over the cake surface. Carefully reroll the cake without the parchment paper.
  9. Chill the cake roll: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours to set the filling and allow flavors to meld.
  10. Serve and store: Before serving, dust the cake with powdered sugar and cut into 1-inch thick slices. Store any leftovers wrapped in plastic wrap in the refrigerator for up to 4 days.

Notes

  • To grate carrots quickly, use a food processor with a grating attachment or a box grater.
  • Rolling the cake while it’s still warm is essential to prevent cracking and to achieve a smooth roll.
  • If you don’t have vegetable oil, you can substitute with light olive oil or melted coconut oil.
  • For easier spreading, make sure the cream cheese and butter are fully softened.
  • Use parchment paper both under the batter and on the cutting board to help with rolling and transferring the cake.

Find it online: https://linadinner.com/carrot-cake-roll-with-cream-cheese-filling-recipe/