Carrot Cake Roll with Cream Cheese Frosting Filling
This delightful dessert combines the moistness of carrot cake with the tangy sweetness of cream cheese frosting, all elegantly rolled into a log shape. It’s perfect for special occasions or as a sweet treat to enjoy any time.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- For the Carrot Cake:
- 3 large eggs
- 2/3 cup (130 g) granulated sugar
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon (5 ml) vanilla extract
- 1/2 teaspoon (2.5 ml) salt
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) ground ginger
- 1/4 teaspoon (1.25 ml) ground nutmeg (optional)
- 2 teaspoons (10 ml) ground cinnamon
- 3/4 cup (95 g) cake flour
- 2 cups (200 g) finely grated carrots, drained if too wet
- For the Cream Cheese Frosting:
- 8 ounces (225 g) cream cheese, softened
- 1/4 cup (60 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Prepare the Carrot Cake:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the cake flour, baking powder, salt, ginger, nutmeg, and cinnamon.
- In a separate large bowl, beat the eggs and sugar until light and fluffy. Add the vegetable oil and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots until evenly distributed.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from one short end, gently roll the cake and towel together. Allow it to cool completely on a wire rack.
- Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Stir in the vanilla extract.
- Assemble the Cake Roll:
- Once the cake has cooled, unroll it carefully.
- Spread the cream cheese frosting evenly over the cake, leaving a small border around the edges.
- Re-roll the cake without the towel, starting from the same short end.
- Place the rolled cake seam-side down on a serving platter.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
- Cake Flour Substitute: If you don’t have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons (15 g) per cup and replacing it with cornstarch.
- Storage: Store any leftover cake roll in the refrigerator for up to 3 days.