Carrot Cake Roll With Cream Cheese Filling
Soft, flexible carrot cake rolled with a smooth cream cheese filling. Lightly spiced, easy to slice, and perfect for Easter or spring baking.
Servings: 12
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 very wet
- powdered sugar for rolling
For the Cream Cheese Filling
- 6 oz cream cheese room temperature
- 4 tbsp unsalted butter room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Make the Cake
- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease and dust with flour.
- Beat eggs on high speed for about 3 minutes until thick. Add sugar and continue beating for 3–4 minutes until pale and fluffy.
- Mix in oil and vanilla.
- In a separate bowl, whisk together flour, salt, baking powder, and spices. Add to the batter and mix just until combined. Do not overmix.
- Fold in shredded carrots.
- Spread evenly in the pan. Bake for 15–16 minutes, until set but still soft.
- Roll While Warm
- Lay a clean kitchen towel on the counter and dust generously with powdered sugar.
- Turn the warm cake onto the towel. Remove parchment.
- Roll the cake from the short side, together with the towel. Let cool completely.
Make the Filling
- Beat cream cheese and butter until smooth.
- Add vanilla and powdered sugar. Mix until creamy and spreadable.
Assemble
- Carefully unroll the cooled cake.
- Spread the filling evenly, leaving a small border.
- Roll back tightly (without the towel).
- Chill for at least 1 hour before slicing.
- Dust with powdered sugar and serve.
Video
Notes
Roll the cake while warm to prevent cracks
Do not overbake — soft texture is key
Use enough powdered sugar to prevent sticking
Chill before slicing for clean cuts
Avoid overfilling
❄️ Storage Store covered in the fridge for up to 3 days.
Can be frozen (wrapped well) for up to 1 month.
Do not overbake — soft texture is key
Use enough powdered sugar to prevent sticking
Chill before slicing for clean cuts
Avoid overfilling
❄️ Storage Store covered in the fridge for up to 3 days.
Can be frozen (wrapped well) for up to 1 month.
Nutrition
Calories: 279kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 174mg | Potassium: 152mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3930IU | Vitamin C: 1.2mg | Calcium: 52mg | Iron: 0.5mg
