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Carrot Cake Roll with Cream Cheese Filling Recipe

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3.8 from 10 reviews

This Carrot Cake Roll is a delightful twist on classic carrot cake, featuring a moist, spice-infused cake rolled with a luscious cream cheese filling. It’s both visually stunning and deliciously moist, perfect for dessert lovers seeking a treat that’s easy to make yet impressively elegant.

Ingredients

For the Cake:

  • 1 cup flour + 2 tablespoons
  • 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 brown sugar, packed
  • 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. Prepare the Pan: Preheat your oven to 375°F (190°C). Line a 17-inch baking sheet with parchment paper and lightly spray it with non-stick cooking spray to ensure easy release of the cake.
  2. Set Up Cooling Surface: Cover a large cutting board with parchment paper and set it aside; this will be used to roll the cake after baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, ground cloves, baking powder, baking soda, and salt until evenly combined.
  4. Mix Wet Ingredients: In a large bowl, using an electric mixer, beat together the vegetable oil, eggs, brown sugar, and vanilla extract until the mixture is thick and well combined.
  5. Combine Batter: Gradually stir the dry ingredient mixture into the wet ingredients just until combined. Then gently fold in the grated carrots to incorporate them evenly throughout the batter.
  6. Bake the Cake: Spread the batter evenly into the prepared baking sheet. Bake for 13 to 15 minutes, or until the cake springs back when lightly touched.
  7. Invert and Cool: Immediately after baking, invert the cake onto the parchment paper-covered cutting board by placing the parchment and board on top of the cake and flipping swiftly. Carefully peel off the parchment paper that was baked with the cake. While the cake is still hot, roll it up gently with the parchment paper starting from the narrow end. Allow it to cool completely on a wire rack, about 2 hours.
  8. Prepare the Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract until the filling is smooth and creamy.
  9. Fill and Re-roll Cake: Once the cake is fully cooled, carefully unroll it and remove the parchment paper. Spread the cream cheese filling evenly over the surface. Reroll the cake tightly without the parchment paper.
  10. Chill: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours to allow the filling to set and flavors to meld.
  11. Serve: Before serving, dust the top of the cake roll with powdered sugar. Slice into 1-inch thick pieces and serve chilled.
  12. Storage: Store any leftovers wrapped in plastic in the refrigerator for up to four days to maintain freshness.

Notes

  • Be sure to roll the cake while it is still warm to prevent cracking.
  • Grating the carrots finely helps them blend better into the cake batter, ensuring moistness and even texture.
  • If you don’t have a 17-inch baking sheet, use the largest pan available and adjust baking time slightly.
  • Letting the cake chill after rolling helps the filling set firmly, making slicing easier and neater.
  • For a dairy-free variation, substitute cream cheese and butter with suitable vegan alternatives.

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