Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a perfect dessert for any occasion. The moist and spiced carrot cake is rolled up with a creamy, sweet filling made of cream cheese and butter. It’s a showstopper, combining the best of carrot cake and creamy frosting in one delightful treat!
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and mix until combined.
Gradually fold in the dry ingredients, then gently mix in the grated carrots until just incorporated. - Bake:
Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. - Roll the Cake:
Immediately after removing the cake from the oven, invert it onto the prepared towel. Peel off the parchment paper and roll the cake up tightly with the towel from the short end. Let it cool completely while rolled. - Prepare the Filling:
In a medium bowl, beat the cream cheese, butter, and vanilla extract until smooth. Gradually add powdered sugar and mix until creamy. - Assemble the Roll:
Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface. Re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to set.
Slice and serve with a dusting of powdered sugar or a drizzle of cream cheese frosting for extra flair.
Notes
- Roll the cake while it’s warm to prevent cracking.
- Use freshly grated carrots for the best texture and moisture.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the roll)
- Calories: 270
- Sugar: 24g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg