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Carrot Cake Roll with Cream Cheese Frosting Recipe

★★★★★ 4.5 from 57 reviews
  • Author: Isabella
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 38 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Carrot Cake Roll with Cream Cheese Frosting is a delightful, moist dessert featuring a spiced carrot cake base rolled with a creamy, tangy cream cheese filling. The combination of warm spices and sweet cream cheese makes it perfect for any occasion, blending the comfort of classic carrot cake with a fun, swirled presentation.

Ingredients

Scale

For the Carrot Cake:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots
  • 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting Filling:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly combined.
  3. Beat Eggs and Sugars: In a large bowl, beat the 3 eggs with granulated sugar and brown sugar until thick and pale. Stir in the vanilla extract.
  4. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the egg mixture until just combined. Carefully fold in the grated carrots and chopped walnuts, ensuring the batter remains light and fluffy.
  5. Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 15 to 18 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
  6. Roll the Cake While Warm: While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake up with the towel inside. This step prevents cracking when filling and rolling later. Allow the rolled cake to cool completely on a wire rack.
  7. Prepare the Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
  8. Fill and Re-Roll the Cake: Carefully unroll the cooled cake and spread the cream cheese frosting evenly over the surface. Re-roll the cake without the towel, forming a tight spiral.
  9. Chill and Serve: Wrap the cake roll in plastic wrap and refrigerate for at least 2 hours to set. Slice and serve chilled for the best texture and flavor.

Notes

  • Be sure to roll the cake while it’s still warm to avoid cracking.
  • If walnuts are not desired, simply omit or substitute with pecans.
  • Dusting the kitchen towel with powdered sugar helps prevent sticking during the initial roll.
  • The cake can be made a day ahead and refrigerated to enhance flavors.
  • Allow the cream cheese filling to come to room temperature before spreading if it thickens too much after chilling.

Keywords: carrot cake roll, cream cheese frosting, spiced carrot cake, dessert roll, rolled cake, holiday dessert

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Find it online: https://isabellakitchen.com/carrot-cake-roll-with-cream-cheese-frosting-recipe/