Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on classic carrot cake. Featuring a moist, spiced carrot sponge rolled around a rich and creamy homemade cream cheese frosting, this dessert is perfect for gatherings or a special treat. The cake is baked in a jelly roll pan, rolled while warm to prevent cracking, and chilled to set the luscious filling, resulting in tender slices that showcase beautiful swirls and bursting flavors.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup vegetable oil
- 1 1/2 cups finely grated carrots
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
For Assembly
- Extra powdered sugar for rolling and topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ground ginger, and salt until well combined.
- Beat Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar together with an electric mixer for about 2–3 minutes until the mixture is thick and creamy. Add the vanilla extract and vegetable oil, mixing until combined. Fold in the finely grated carrots gently.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently and just until fully combined to avoid overmixing the batter.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and spread it out smoothly. Bake in the preheated oven for 12–14 minutes or until the cake springs back lightly when touched.
- Roll Cake While Warm: Remove the cake from the oven and immediately turn it out onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together tightly to form a spiral. Allow the rolled cake to cool completely in this shape.
- Prepare Frosting: While the cake cools, beat the softened cream cheese and unsalted butter together with vanilla extract and powdered sugar until the frosting is smooth, fluffy, and well-mixed.
- Assemble the Roll: Once the cake is cooled, gently unroll it from the towel. Spread the prepared cream cheese frosting evenly over the surface of the cake. Carefully reroll the cake without the towel, ensuring the frosting stays inside.
- Chill and Serve: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to allow the frosting to set. Before serving, dust the roll with extra powdered sugar or decorate as desired. Slice into 12 even pieces and enjoy!
Notes
- Rolling the cake while it is still warm is crucial to prevent cracking during the final roll.
- Be sure to dust the towel well with powdered sugar before turning out the cake to avoid sticking.
- The finely grated carrots ensure the cake remains moist without excessive texture.
- For cleaner slices, chill the roll thoroughly before slicing with a sharp knife.
- You can add chopped nuts or raisins to the batter for added texture if desired.
