Carrot Cake Roll with Cream Cheese Frosting Filling Recipe

A Carrot Cake Roll with a luscious cream cheese frosting filling is the ultimate dessert for spring celebrations, holidays, or any time you’re craving the classic flavors of carrot cake with a beautiful twist. This elegant dessert combines the spiced sweetness of carrot cake with the rich tang of cream cheese frosting, all rolled into a stunning spiral that’s as fun to make as it is to eat.

Ingredients

For the Carrot Cake Roll

• 3 large eggs
• ¾ cup granulated sugar
• ⅓ cup packed brown sugar
• ⅓ cup vegetable oil
• 2 tsp vanilla extract
• ¾ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp salt
• 1 cup finely grated carrots (about 2 medium carrots)

For the Cream Cheese Frosting Filling

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 1 ½ cups powdered sugar

For Dusting

• Powdered sugar (to prevent sticking and for decoration)

Instructions

Step 1: Prepare the Baking Sheet

1. Preheat your oven to 375°F (190°C).
2. Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang on all sides. Grease the parchment lightly with non-stick spray or butter.

Step 2: Make the Carrot Cake Batter

1. In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar with an electric mixer on medium-high speed for 3-4 minutes until pale and fluffy.
2. Add the vegetable oil and vanilla extract, mixing until incorporated.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Gently fold in the grated carrots.

Step 3: Bake the Cake

1. Pour the batter into the prepared pan, spreading it evenly to the edges.
2. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

Step 4: Roll the Cake

1. Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
2. While the cake is still warm, carefully invert it onto the prepared towel. Peel off the parchment paper.
3. Starting from the short end, gently roll the cake with the towel into a tight spiral. Let it cool completely in this rolled shape.

Step 5: Make the Cream Cheese Frosting

1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
2. Add the vanilla extract and gradually mix in the powdered sugar until the filling is thick and spreadable.

Step 6: Assemble the Roll

1. Once the cake has cooled, carefully unroll it.
2. Spread the cream cheese frosting evenly over the surface, leaving a small border around the edges.
3. Gently re-roll the cake (without the towel) into a tight log.

Step 7: Chill and Serve

1. Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
2. Dust with additional powdered sugar before slicing and serving.

Serving and Storage Tips

Serving Suggestions

• Slice the roll into ½-inch pieces for a beautifully spiraled presentation.
• Pair with a cup of tea, coffee, or a glass of chilled milk for a comforting treat.

Storage Tips

• Refrigerate: Store in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator before serving.

Helpful Notes

1. Grate the Carrots Finely: Use a fine grater to ensure the carrots blend smoothly into the batter and keep the cake moist.
2. Don’t Overbake: Watch the cake closely; overbaking can make it difficult to roll without cracking.
3. Prevent Sticking: Generously dust the towel with powdered sugar to avoid the cake sticking during rolling.
4. Make Ahead: Prepare the cake roll a day ahead for even better flavor and ease of slicing.

Tips from Well-Known Chefs

• Mary Berry: Always roll the cake while it’s warm—it’s more pliable and less likely to crack.
• Martha Stewart: Add a pinch of lemon zest to the frosting for a subtle citrusy brightness.
• Ina Garten: Toast chopped walnuts or pecans and sprinkle them on the frosting before rolling for added texture.

Frequently Asked Questions

1. Can I make this gluten-free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour.

2. What if my cake cracks?

Minor cracks can be hidden by dusting powdered sugar or adding decorative frosting on top.

3. Can I add raisins or nuts?

Absolutely! Fold in ¼ cup chopped nuts or raisins with the grated carrots for added texture.

4. How do I keep the frosting from squishing out while rolling?

Leave a small border around the edges when spreading the frosting, and roll the cake gently.

5. Can I use pre-shredded carrots?

Pre-shredded carrots may be too coarse; it’s best to grate fresh carrots for the ideal texture.

6. What’s the best way to slice the roll?

Use a sharp, serrated knife and clean it between slices for neat cuts.

7. Can I skip the cream cheese frosting?

You can replace it with a whipped cream or mascarpone filling, but cream cheese frosting provides the best tangy flavor contrast.

8. How do I keep the cake moist?

Avoid overbaking, and refrigerate the roll wrapped tightly to retain moisture.

9. Can I add more spices?

Yes! A pinch of cloves or allspice can enhance the warm, spiced flavor.

10. What if I don’t have a jelly roll pan?

Use a rimmed baking sheet with similar dimensions, but watch the baking time carefully.