Carrot Cake Roll with Cream Cheese Filling
Carrot cake is a timeless classic, but when you roll it up with a luscious cream cheese filling, it becomes an irresistible dessert centerpiece. This Carrot Cake Roll is soft, spiced, creamy, and perfect for holidays, birthdays, or anytime you want to impress. The best part? With the right technique, you can roll it without cracks and slice it into gorgeous swirls every single time.
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 2/3 cup granulated sugar
- 3 large eggs
- 2 cups finely grated carrots
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Optional Add-Ins:
- 1/2 cup chopped pecans or walnuts
- 1/2 cup shredded coconut
- 1/2 cup raisins
Step-by-Step Instructions
Step 1: Prepare the Pan
Line a 15×10-inch jelly roll pan with parchment paper, leaving extra overhang for easy lifting. Grease lightly with nonstick spray.
Step 2: Make the Batter
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, beat eggs and sugar until pale and fluffy. Stir in vanilla and carrots. Gradually fold in the dry ingredients until combined.
Step 3: Bake the Cake
Spread the batter evenly into the prepared pan. Bake at 350°F (175°C) for 10–12 minutes or until the cake springs back when touched.
Step 4: Roll While Warm
Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Roll the cake up tightly in the towel starting from the short side. Let it cool completely.
Step 5: Make the Filling
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Step 6: Assemble the Roll
Carefully unroll the cooled cake. Spread the filling evenly across the surface. Re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
Variations
- Nutty Roll: Add pecans or walnuts for crunch.
- Tropical Twist: Mix in shredded coconut and raisins.
- Spiced Up: Use extra cinnamon or a touch of cloves for a warmer flavor.
- Lighter Version: Substitute part of the cream cheese with Greek yogurt for a tangier filling.
Nutritional Information (per slice, based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Carbohydrates | 36g |
| Protein | 5g |
| Fat | 13g |
| Saturated Fat | 6g |
| Fiber | 2g |
| Sugar | 24g |
| Sodium | 190mg |
Storage & Reheating Tips
- Refrigerator: Store wrapped in plastic wrap for up to 4 days.
- Freezer: Wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Serving: Best served chilled for clean slices.
Pro Tips for Success
- Roll the cake while it’s still warm to prevent cracks.
- Use parchment paper and powdered sugar on the towel to avoid sticking.
- Don’t overbake — a dry cake cracks easily.
- Chill before slicing for beautiful, neat swirls.
- Double the filling if you like it extra creamy.
FAQs
Q: My cake cracked, what went wrong?
A: Cracks usually happen if the cake was overbaked or not rolled while warm. Cover cracks with extra powdered sugar or icing for a quick fix.
Q: Can I make this ahead of time?
A: Yes! This roll is even better the next day as the flavors meld together.
Q: Can I use pre-shredded carrots?
A: It’s best to grate fresh carrots — pre-shredded are too dry and thick.
Q: Can I use a different filling?
A: Absolutely! Try whipped cream, mascarpone, or even Nutella for fun variations.
Q: Can I add fruit?
A: Yes! Thin layers of pineapple, mango, or even strawberries can be folded into the filling for a fruity twist.
