Carrot Cake Roll with Cream Cheese Filling Recipe
This classic Carrot Cake Roll features a moist and spiced carrot cake layer rolled around a luscious cream cheese filling. Perfectly baked and chilled to set, it makes for an elegant dessert that’s bursting with warm flavors and creamy sweetness in every slice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Carrot Cake:
- 1 cup all-purpose flour
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In a separate large bowl, beat the eggs and granulated sugar until light and fluffy. Gently fold the dry ingredients into the wet ingredients until just combined, then fold in the grated carrots.
- Bake the Cake: Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it. Pour the batter into the pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
- Roll the Cake: Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. While still warm, roll the cake and towel together starting from one of the short ends, and let it cool completely in this rolled shape.
- Make the Cream Cheese Filling: In a bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, and beat until the filling is light and fluffy.
- Assemble the Cake Roll: Unroll the cooled cake gently and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel, wrapping it tightly with plastic wrap.
- Chill Before Serving: Refrigerate the cake roll for at least 2 hours or until firm. Slice and serve chilled for the best texture and flavor.
Notes
- Grate the carrots finely to ensure an even texture in the cake.
- Rolling the cake while warm prevents cracking and makes rolling easier.
- Dusting the towel with powdered sugar stops the cake from sticking when rolling.
- Chilling the cake roll helps keep its shape and allows flavors to meld.
- You can add chopped walnuts or raisins to the batter for extra texture.
Keywords: Carrot Cake Roll, Cream Cheese Filling, Easy Carrot Cake, Rolled Cake, Dessert Roll
