Carrot Cake Roll with Cream Cheese Filling – A Sweet Swirl of Perfection

by

🥕 Ingredients

For the Carrot Cake:

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tbsp light brown sugar
  • 1 tsp vanilla extract
  • 2 cups finely grated carrots (about 2 medium carrots)
  • 1/4 cup chopped walnuts or pecans (optional)
  • Powdered sugar (for dusting towel & garnish)

For the Cream Cheese Filling:

  • 8 oz (1 block) cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

🧁 Instructions

1. Prep the oven & pan:

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Lay a clean kitchen towel out and dust it generously with powdered sugar.

2. Make the carrot cake batter:

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla until thick and pale (about 2–3 minutes). Fold in the dry ingredients gently, then stir in the grated carrots and nuts (if using).

3. Bake the cake:

Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes or until the top springs back when touched and a toothpick comes out clean.

4. Roll the cake:

Immediately loosen the edges of the cake and turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting at the short end, gently roll the cake and towel together into a log. Let it cool completely (about 1 hour).

5. Prepare the cream cheese filling:

Beat together the softened cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy and creamy.

6. Fill and re-roll:

Unroll the cooled cake gently. Spread the cream cheese filling evenly over the cake. Re-roll (without the towel), wrap in plastic wrap, and refrigerate for at least 1 hour.

7. Serve:

Dust with powdered sugar before slicing. Serve chilled or at room temperature.

💡 Tip: For a festive twist, add a handful of crushed pineapple (drained well) to the batter or filling!

Would you like a printable version or image with it?

Leave a Comment