Delicious Carrot Cake Roll with Cream Cheese Frosting

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This Carrot Cake Roll with Cream Cheese Filling is the ultimate dessert for any special occasion. With its soft, tender carrot cake and rich, velvety cream cheese filling, it’s the perfect treat to serve at Easter, birthdays, or any dessert table. The rolling technique creates an elegant spiral that’s both visually appealing and delicious, with each slice revealing a beautiful swirl of cake and frosting.

  1. Ingredients:

For the Carrot Cake:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Dusting:

  • Powdered sugar, for dusting (optional)

Directions:

  1. Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper. Grease and flour the parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk the eggs and granulated sugar together until smooth and well combined. Add the oil and vanilla extract and whisk until incorporated. Stir in the grated carrots and chopped nuts, if using.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared pan, spreading it evenly with a spatula.
  5. Bake for 12-15 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
  6. While the cake is baking, prepare the cream cheese filling. In a medium bowl, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, and pinch of salt, and beat until fluffy and well combined.
  7. Once the cake is done, remove it from the oven and let it cool slightly in the pan for 5 minutes. Place a clean kitchen towel on a flat surface and dust it lightly with powdered sugar. Turn the cake out onto the towel, peel off the parchment paper, and roll the cake up with the towel from one short end to the other. Allow the cake to cool completely in this rolled position.
  8. Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges. Carefully roll the cake back up without the towel.
  9. Once the cake is rolled up, place it seam side down on a platter. Dust with powdered sugar for garnish. Slice into 1-inch thick pieces and serve.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes
Kcal: 250 kcal per slice | Servings: 8 servings

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