Carrot Cake Roll with Cream Cheese Frosting Filling -

Make this easy Carrot Cake Roll with creamy cream cheese frosting filling! A delicious dessert that’s perfect for any occasion. Try it today!

Introduction:

Carrot Cake Roll with Cream Cheese Frosting Filling is a show-stopping dessert that\’s both beautiful and delicious. Perfect for spring celebrations, holidays, or just a sweet indulgence, this recipe features moist, spiced carrot cake rolled with smooth cream cheese frosting for a delightful combination of flavors. The cake is soft and tender, while the frosting adds the perfect creamy contrast. With simple ingredients and easy steps, you can create this stunning dessert at home. Let’s dive into how to make this easy yet elegant treat!

Ingredients for Carrot Cake Roll:

For the Carrot Cake:

3 large eggs
1 cup granulated sugar
2/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup finely grated carrots (about 2 medium carrots)
1/2 tsp vanilla extract
Powdered sugar (for dusting)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

Step-by-Step Instructions for Carrot Cake Roll with Cream Cheese Frosting Filling:

1. Preheat the Oven:

Preheat your oven to 375°F (190°C). Grease and line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal.

2. Mix the Cake Batter:

In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the egg mixture and mix until just combined. Fold in the grated carrots and vanilla extract.

3. Bake the Carrot Cake:

Pour the batter into the prepared pan and spread it into an even layer. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back when lightly touched.

4. Roll the Cake:

Once baked, remove the cake from the oven and immediately sprinkle a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake up from one short end. Let the rolled cake cool completely while you prepare the frosting.

5. Prepare the Cream Cheese Frosting:

In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.

6. Unroll and Frost the Cake:

Once the cake is completely cool, carefully unroll it. Spread the cream cheese frosting evenly over the surface of the cake, leaving about a 1-inch border on all sides.

7. Roll the Cake Back Up:

Carefully roll the cake back up with the frosting inside. Make sure to roll tightly, but gently, to avoid cracking the cake.

8. Chill and Slice:

Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour before slicing. This helps the cake set and makes slicing easier.

9. Serve:

Once chilled, slice the cake roll into 1-inch pieces and serve. Enjoy this soft, spiced carrot cake with smooth cream cheese frosting!

Serving and Storing Tips for Carrot Cake Roll:

Serving Suggestions:

Serve this Carrot Cake Roll with a dusting of powdered sugar on top for a beautiful presentation. Pair it with a hot cup of tea or coffee for the perfect treat.

How to Store:

Store leftover carrot cake rolls in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 1 month. Just be sure to wrap them tightly in plastic wrap before freezing.

Helpful Notes for Carrot Cake Roll:

Don’t Overbake the Cake: Keep an eye on the cake while baking, as overbaking can lead to a dry cake that cracks when rolled.
Cream Cheese Frosting Tip: Make sure both the cream cheese and butter are at room temperature before beating them together to avoid lumps in the frosting.
Substitute for Carrots: If you\’re short on carrots, you can use finely grated zucchini or pumpkin as a substitute for a different twist on this classic recipe.

Chef Tips for Carrot Cake Roll:

Bobby Flay’s Tip: “For an extra burst of flavor, add chopped walnuts or raisins to the cake batter before baking.”
Ina Garten’s Tip: “To make this cake extra moist, you can add a bit of applesauce to the batter alongside the carrots.”

Frequently Asked Questions (FAQ):

Can I use pre-grated carrots for this recipe?
Yes, pre-grated carrots are fine to use, but fresh carrots will give the cake a fresher flavor.
Can I use a different frosting?
You can use any frosting you prefer, such as whipped cream cheese frosting or even a buttercream frosting.
Can I freeze the carrot cake roll?
Yes! After it cools and is rolled, you can wrap it tightly in plastic wrap and freeze it for up to 1 month.
How can I avoid cracking when rolling the cake?
Make sure the cake is fully cooled before unrolling and re-rolling it. Also, be gentle and don’t roll too tightly.
Can I make the cake without nuts?
Yes, this recipe can easily be made without nuts. Just skip adding them to the batter.
How long does the cake take to chill?
Refrigerating for at least 1 hour will help the frosting firm up and make it easier to slice.
Can I make this recipe ahead of time?
Yes! This recipe can be made a day ahead and stored in the refrigerator until ready to serve.
Can I use low-fat cream cheese?
Yes, you can use low-fat or reduced-fat cream cheese for a lighter version of the frosting.
What if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, use a 9×13-inch baking dish and cut the cake to fit.
Can I add spices like ginger or cloves?
Absolutely! You can add up to 1/2 tsp ground ginger or cloves to the batter for extra flavor.

You can also see my friend\’s Alicia recipes blog here