Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful and moist dessert featuring a spiced carrot cake rolled with a rich, creamy cream cheese frosting. Perfect for gatherings or special occasions, this recipe combines classic warm spices like cinnamon, nutmeg, and ginger with the freshness of grated carrots and the tangy sweetness of cream cheese filling, all baked into a tender, fluffy sponge rolled to perfection.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup vegetable oil
- 1 1/2 cups finely grated carrots
Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
Additional
- Extra powdered sugar for rolling and topping
Instructions
- Prepare the pan: Preheat your oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
- Mix wet ingredients: In a large bowl, beat the eggs with granulated sugar and brown sugar until thick and creamy, about 2 to 3 minutes. Then add the vanilla extract and vegetable oil and mix well. Fold in the finely grated carrots gently to combine.
- Combine wet and dry: Add the dry ingredient mixture to the wet ingredients and mix just until combined, being careful not to overmix. Spread the batter evenly into the prepared jelly roll pan.
- Bake the cake: Bake in the preheated oven for 12 to 14 minutes, or until the cake springs back lightly to the touch, indicating it is done.
- Roll the cake: Immediately turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake together with the towel. Let it cool completely in this rolled form to maintain shape and prevent cracking.
- Prepare the frosting: While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until the mixture is smooth and fluffy.
- Fill and roll the cake: Once the cake is completely cooled, carefully unroll it without the towel. Spread the cream cheese frosting evenly over the surface of the cake. Then gently re-roll the cake, this time without the towel, to enclose the filling.
- Chill the roll: Wrap the filled cake roll tightly in plastic wrap and chill it in the refrigerator for at least 1 hour to set the frosting and flavors.
- Serve: Before serving, dust the top of the carrot cake roll with additional powdered sugar or decorate as desired. Slice into pieces and enjoy!
Notes
- Make sure the cake is rolled while still warm to prevent cracking.
- Use a towel generously dusted with powdered sugar to help the cake roll smoothly.
- Chilling the cake roll allows the frosting to firm up and makes it easier to slice neatly.
- You can add chopped nuts or raisins to the batter if desired for extra texture.
- If you prefer a sweeter frosting, adjust the powdered sugar amount accordingly.
