Carrot Cake Roll with Cream Cheese Frosting Filling
Creamy, spiced, and irresistibly swirled, this Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful dessert that feels homemade and special.
Servings: 8 servings
Equipment
- Jelly Roll Pan
- Mixing Bowl
- Hand Mixer
- Rubber Spatula
- Kitchen Towel
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts (optional)
Frosting
- 8 oz cream cheese softened to room temperature
- 1 cup powdered sugar sifted if lumpy
- 6 tablespoons unsalted butter softened to room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
- In a large bowl, beat the eggs, granulated sugar, and light brown sugar together until thick and creamy, about 3 to 4 minutes.
- Add 2 teaspoons vanilla extract to the egg mixture and mix until combined.
- Gradually add the flour mixture to the egg mixture, beating gently until just combined.
- Fold in the finely grated carrots and the chopped walnuts if using.
- Pour the batter into the prepared pan and spread it evenly with an offset spatula.
- Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
- While the cake bakes, dust a clean kitchen towel generously with powdered sugar.
- As soon as the cake is out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper.
- Starting from a short end, roll the cake up in the towel and place it seam-side down on a wire rack. Let it cool completely while rolled.
- Meanwhile prepare the filling: in a medium bowl, beat the softened cream cheese, powdered sugar, softened butter, and 1 teaspoon vanilla extract until smooth and creamy.
- Once the cake is completely cool, carefully unroll it and spread the cream cheese filling evenly over the surface.
- Roll the cake back up gently without the towel, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
- When ready to serve, unwrap, slice with a serrated knife, and enjoy chilled or slightly warmed.
Notes
Use room-temperature ingredients for a smoother filling. Grate carrots finely for better incorporation.