Carrot Cake Roll with Cream Cheese Filling
You are going to fall in love with this recipe! Think about your favorite cozy, spiced carrot cake. Now, imagine it rolled up with the most delicious, tangy cream cheese frosting inside.
That’s exactly what you get with this amazing Carrot Cake Roll with Cream Cheese Filling. It looks so fancy, but I promise it’s super simple to make. It’s the perfect dessert to wow your family and friends, especially for a fun get-together or an Easter celebration.
Why You’ll Love This Carrot Cake Roll
This dessert is a showstopper! It’s the best of both worlds: a spicy, moist cake and a creamy, sweet filling all in one.
- Perfectly Spiced: It has all those warm spices like cinnamon and ginger that make you feel cozy.
- Incredibly Moist: The cake is so soft and tender, it practically melts in your mouth. YUM!
- Tangy Frosting: You get that classic cream cheese tang that cuts through the sweetness perfectly.
- Visually Stunning: That pretty swirl makes everyone go “wow!” when you slice into it.
- Crowd-Pleaser: Everyone loves this cake roll. It disappears fast at every party I bring it to.
This cake is a treat any time of year. If you love fun, rolled desserts like this one, you should also check out this festive Pumpkin Roll. You can find more salad ideas to serve alongside your main meal, too!
Ingredients You’ll Need
Let’s grab the main ingredients you’ll need for this yummy cake roll. Remember to look at the recipe card down below for the exact amounts!
- Cake Flour: This is my secret for getting a super light and soft cake.
- Spices: You’ll need cinnamon, ginger, nutmeg, and cloves to give the cake its warm, classic flavor.
- Eggs: Using room temperature eggs helps everything mix into a smooth batter.
- Shredded Carrots: Make sure you shred them nice and fine! They make the cake extra moist.
- Cream Cheese: This is for our amazing filling! Let it soften on the counter so it gets nice and creamy.
- Powdered Sugar: We use this to sweeten the filling and to dust our cake so it doesn’t stick.
How to Make Carrot Cake Roll
Ready to bake? This recipe is all about a few simple steps. Just follow along, and you’ll have a beautiful cake roll in no time.
Step 1: Prepare the Batter
First things first, get your oven heating up to 350°F. In a big bowl, beat 3 large eggs, 2/3 cup granulated sugar, 2 tbsp vegetable oil, and 1 tsp vanilla with your mixer on high for about 4 minutes. It should look thick and pale. Then, gently fold in your dry ingredients, and finally, mix in your 1 ½ cups of finely shredded carrots.
Step 2: Bake the Cake
Now, pour your beautiful batter into your 10×15-inch jelly roll pan that you’ve lined with parchment paper. Spread it out evenly. Pop it in the oven and bake for 16-17 minutes. You’ll know it’s done when a toothpick comes out clean.
Step 3: Roll and Cool the Cake
Okay, move quickly for this part! As soon as the cake is out of the oven, flip it over onto a clean kitchen towel that you’ve sprinkled with lots of powdered sugar. Peel off the parchment paper. Now, carefully roll the warm cake up with the towel inside. Let it cool like this for about 2 hours.
Step 4: Make the Frosting
While your cake is cooling, let’s make that yummy filling. In a bowl, use your electric mixer to beat 4 oz softened cream cheese and ½ cup softened unsalted butter for about 6 minutes. You want it to be super light and fluffy. Slowly mix in 3 cups of powdered sugar and 1 tsp vanilla extract.
Step 5: Assemble and Chill
Time for the fun part! Gently unroll your cooled cake. Spread that amazing cream cheese frosting all over the top in an even layer. Now, roll it back up tightly (leave the towel out this time!). Wrap your cake roll in plastic wrap and let it chill in the fridge for at least 1 hour.
Tips for the Best Carrot Cake Roll
Want to make sure your cake roll turns out perfect? Here are a few of my favorite tips that always help me get it right.
- Don’t Overbake: Keep a close eye on your cake! An overbaked cake is a dry cake, and dry cakes are more likely to crack.
- Roll While Hot: This is the most important tip! Rolling the cake right away helps it “remember” the rolled shape.
- Use Room Temperature Ingredients: Your butter and cream cheese will whip up so much smoothly if they aren’t cold from the fridge.
- Chill Before Slicing: Letting the roll chill makes the filling firm up, so you can get those nice, clean slices.
- Trim the Ends: For a really pretty look, I always slice off the two ends before serving.
Variations and Substitutions
Feeling creative? This recipe is super easy to change up. Here are a few fun ideas you can try to make it your own.
- Add Nuts: If you love a little crunch, toss some finely chopped walnuts or pecans into the cake batter.
- Citrus Zest: Add a little bit of fresh orange or lemon zest to the frosting for a bright, fresh flavor.
- Different Spices: Play around with the spices! A tiny pinch of cardamom can add a really interesting twist.
- Gluten-Free Flour: You can try using a good gluten-free baking flour blend if you need to.
- Brown Sugar: Swap out some of the white sugar for brown sugar to give the cake a deeper, caramel-like taste.
Make-Ahead and Storage Tips
I love that you can make this cake roll ahead of time! Just wrap the finished roll up really well in plastic wrap. It will stay fresh in the fridge for up to 5 days. You can also freeze it!
I like to wrap the whole roll (or individual slices) in plastic wrap and then a layer of foil. It will last in the freezer for up to 3 months. Just let it thaw in the fridge overnight before you serve it.
Recipe FAQs
What is the best way to shred the carrots?
I find that using the small holes on a box grater works perfectly. It makes the carrot pieces tiny so they just melt right into the cake.
Why did my cake crack when I rolled it?
Oh no! Cracking can happen if the cake was a little overbaked or if it cooled down too much before you rolled it. Rolling it hot is key!
Can I use a different size pan?
I really suggest sticking to a 10×15-inch pan. If you use a different size, the cake might be too thick or too thin to roll up properly.
How do I get clean slices?
Make sure your cake is nice and cold from the fridge! Use a sharp knife and wipe it clean with a paper towel after each cut.
Can I make this recipe dairy-free?
You can definitely try! Use your favorite dairy-free cream cheese and butter sticks for the frosting. The taste might be a little different, but it should still be delicious.
Can I prepare the frosting in advance?
Yes, you can make the frosting a day or two early. Just keep it in an airtight container in the fridge and let it soften a bit before you spread it.
How do I know when my cake is done baking?
You can tell it’s ready when you gently touch the top and it springs back. You can also poke the center with a toothpick, and it should come out clean.
Carrot Cake Roll with Cream Cheese Filling
Ingredients
For the Carrot Cake:
- ¾ cup cake flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 large eggs at room temperature
- ⅔ cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely shredded carrots
For the Frosting:
- 4 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Get Ready: First, turn your oven on to 350°F. Line your 10×15-inch jelly roll pan with parchment paper, making sure some hangs over the sides.
- Mix the Batter: Beat your 3 large eggs, ⅔ cup sugar, 2 tbsp oil, and 1 tsp vanilla on high for 4 minutes until it's thick. Gently fold in the dry ingredients, then stir in your 1 ½ cups shredded carrots.
- Bake the Cake: Spread the batter into your pan. Bake for 16-18 minutes. You'll know it's done when a toothpick you poke in the middle comes out clean.
- Roll and Cool: Right away, flip the hot cake onto a towel covered in powdered sugar. Peel off the paper and roll up the cake and towel together. Let it cool completely for 2 hours.
- Make Frosting: While the cake cools, beat the 4 oz cream cheese and ½ cup butter for about 6 minutes until fluffy. Mix in 3 cups powdered sugar and 1 tsp vanilla.
- Fill the Cake: Carefully unroll your cooled cake and spread the frosting all over it. Roll it back up (without the towel!), wrap it in plastic, and chill for at least one hour.
- Serve: Unwrap your cake roll, give it a little dusting of powdered sugar if you like, and slice it up. ENJOY!!!
Notes
- Make sure your eggs, butter, and cream cheese are at room temperature before you start.
- Don’t forget to roll the cake while it’s still hot! This is the secret to a crack-free roll.
- Chilling the cake before you slice it helps you get those perfectly clean, pretty swirls.
- For a little crunch, feel free to add ½ cup of finely chopped toasted pecans to the batter.
- You can store leftovers in a sealed container in the fridge for a few days.
