Oh, yes — a Carrot Cake Roll with Cream Cheese Frosting Filling is a beautiful twist on the classic carrot cake: soft, spiced sponge rolled around a rich, tangy cream cheese filling. 🥕🎂 It looks fancy but is surprisingly easy to make!
🥕 Carrot Cake Roll with Cream Cheese Frosting Filling
(Serves 8–10)
Ingredients
🧁 For the Cake:
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¾ cup all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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3 large eggs
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½ cup granulated sugar
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2 tbsp brown sugar
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2 tsp vanilla extract
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2 cups finely grated carrots (about 2–3 medium carrots)
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½ cup chopped pecans or walnuts (optional)
🍥 For the Cream Cheese Filling:
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1 cup (8 oz) cream cheese, softened
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4 tbsp butter, softened
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1 cup powdered sugar
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1 tsp vanilla extract
Instructions
1. Prepare the baking pan
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Preheat oven to 350°F (175°C).
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Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang.
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Grease the parchment lightly with butter or cooking spray.
2. Make the carrot cake batter
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In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In another large bowl, beat eggs, granulated sugar, brown sugar, and vanilla until fluffy (about 2 minutes).
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Stir in the grated carrots.
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Gently fold the dry ingredients into the wet mixture until just combined.
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Spread batter evenly in the prepared pan.
3. Bake the cake
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Bake for 10–12 minutes, or until the top springs back when touched.
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Don’t overbake — the cake should stay soft and pliable for rolling.
4. Roll the cake
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While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar.
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Carefully peel off the parchment paper.
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Starting from the short side, gently roll the cake with the towel inside.
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Let it cool completely while rolled up — this helps it “remember” its shape.
5. Make the cream cheese frosting filling
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Beat cream cheese and butter together until smooth.
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Add powdered sugar and vanilla, then beat until creamy.
6. Fill and roll
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Once the cake is cool, gently unroll it.
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Spread the cream cheese frosting evenly over the surface, leaving a small border around the edges.
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Re-roll the cake (without the towel) and place seam-side down on a platter.
7. Chill and serve
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Chill for at least 1 hour to set.
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Dust with powdered sugar before slicing.
💡 Tips
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Roll while warm to prevent cracking.
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If it cracks slightly, frosting can cover imperfections.
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Add raisins, crushed pineapple, or coconut for a tropical twist.
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Store covered in the fridge up to 3–4 days.
Would you like me to give you a pumpkin–carrot cake roll variation that’s extra moist and holiday-worthy? 🎃
