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This carrot cake roll with cream cheese filling is perfect for Spring and Easter. A great way to make plain old carrot cake more fun! The cream cheese frosting is velvety smooth and delicious!
Happy Monday! I hope you had a great weekend!
Guess what?
There is another cake roll recipe for you today – I finally made a carrot cake roll! It tastes amazing! It did take me a couple of tries, but I’m glad I got it right the second time.
Do you like carrot cake? I have a great, foolproof recipe for a Carrot Cake With Cream Cheese Frosting.
You can easily impress your guests and family, if you add this dessert to your Easter table.
The combination of spicy ginger, cinnamon, fresh carrots and creamy frosting makes this roll amazing!
I know most of you guys like my cake roll recipes, which gave me the motivation to try and make this one.
Carrot cake is pretty sweet, moist and sticky, so this might not be the best looking cake roll I’ve made so far, but I’m aware of this.
It did crack a little, not a big deal!
The first recipe I tried sounded awesome, but the baking time was way off (just 10 minutes, which is not enough in my opinion) and my roll was under baked.
Yes, you guessed, it was a disaster and I had to bake it for longer time. I also decided to use cake flour, instead of all purpose, which made the texture a lot softer.
This carrot cake roll reminds me of my pumpkin cake roll and of course of family gatherings and good times.
And while I love carrot cake, I love cream cheese frosting even more! The combination of them together is just perfect.
I almost never add raisins to my carrot cake and often skip the nutmeg listed in the recipe.
I hope you like this roll, just as much as my family did!
Carrot Cake Roll With Cream Cheese Filling
Ingredients
For The Carrot Cake:
- 3 large eggs
- 2/3 cup sugar
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/4 tsp nutmeg, (optional)
- 2 tsp cinnamon
- 3/4 cup cake flour
- 2 cups shredded carrots, (drained if they are too wet)
- powdered sugar for rolling
For the Cream Cheese Filling:
- 6 oz cream cheese at room temperature
- 4 tbsp unsalted butter at room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extrac
Instructions
Cake Roll:
- Preheat oven to 350 F. Generously spray a 10×15 in jelly roll pan with cooking spray, line with parchment paper. Spray paper with cooking spray and lightly flour it. Set a side.
- Beat eggs on high for 3 minutes. Add sugar and beat for 3-4 minutes, on high until pale and frothy. Add vanilla extract and oil, mix to combine.
- In a separate bowl combine flour, salt, baking powder, ginger, nutmeg and cinnamon. Stir dry ingredients into wet ingredients, until just combined, Do not over mix. Stir in carrots.
- Transfer mixture into prepared pan, spread it using a spatula. Bake for 15-16 minutes until done, but still soft.
- While carrot cake is baking, line a clean kitchen towel and sprinkle a generous amount of powdered sugar over it.
- When cake is finished baking, take it out of the oven and quickly turn it over the kitchen towel, sprinkled with powdered sugar.
- Starting at the short end, roll the cake with the towel. Let it cool completely for a few hours.
Frosting:
- While cake is cooling, make the frosting.
- In the bowl of a stand mixer with paddle attachment, beat butter and cheese until smooth. Add vanilla, then powdered sugar and beat until smooth.
To Assemble:
- When cake is completely cool, carefully until it. Spread cream cheese frosting evenly and roll tightly. Chill cake roll for 1 hour, so it firms up a little.
- Dust the top with powdered sugar. Slice and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
MORE CAKE ROLL RECIPES
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Carrot Cake With Cream Cheese Icing {Foolproof Recipe}
Gosh I love a good cake roll! This looks so moist and flavorful, and I LOVE cream cheese frosting! It cracked??? Could’ve fooled me! It looks totally perfect! 🙂
I love a cake roll and what could be better than lovely carrot cake cuddling all that cream cheese frosting. I love it!
Oh wow! Carrot cake roll looks so delicious. And this cream cheese filling sounds so divine! loved it!
Your carrot cake roll turned great. I love it, my daughters as well every time I make it.
Carrot cake, roll cakes, cream cheese – three of my favorite things all in one! Roll cakes can be quite finicky, but yours is absolutely beautiful! Pinned!!!
oh my gosh YUM!
You literally just created a mash up of two of my favorite desserts. Now I have to try this. I dont normally do much baking, but I’m gonna give this a shot. Looks so moist too! Noooom!!
I think I made the same recipe you did at first, that only called for baking it 10 minutes! Turned out terribly. Plus I appreciate you suggesting to drain the liquid from the carrots, and to wrap the roll up in a dish towel instead of parchment paper. The first one I made was so underbaked and soggy! But I tried again and used your recipe and it came out perfect!! Thanks!
Thanks Libby! So happy it worked for you! Carrot cake and cake roll does need longer than 10 minutes of baking! I’m always happy to share my suggestions and help people!
Horrible recipe. Will never be making this again, ruined Father’s Day. Don’t make this.