Carrot Cake Roll with Cream Cheese Filling
This Carrot Cake Roll is pure dessert bliss! A tender, spice-kissed cake swirls around a rich, tangy cream cheese filling. It’s gorgeous on the table, simple to prepare, and guaranteed to wow family and friends.
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 10x15-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.