A spiced carrot cake roll with cream cheese swirl is a delightful dessert that combines the earthy sweetness of carrots with aromatic spices and a rich, tangy cream cheese filling. Unlike traditional layered carrot cakes, this recipe takes a creative twist by rolling the cake with a luscious swirl inside, making it both visually appealing and delicious. The blend of cinnamon, nutmeg, and cloves enhances the flavor, while the cream cheese provides a creamy balance to the spiced cake. Perfect for holidays, special occasions, or even as a comforting treat with tea, this carrot cake roll is sure to impress family and guests alike.
Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease. In a large mixing bowl, beat eggs and sugar until light and fluffy. Add vegetable oil, vanilla extract, and grated carrots, mixing until combined.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gently fold dry ingredients into the wet mixture until just incorporated. Spread the batter evenly into the prepared pan and bake for 12–15 minutes, or until the cake springs back when lightly touched. Remove from oven, immediately roll the hot cake in a clean kitchen towel dusted with powdered sugar, and let it cool completely.
- For the filling, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Once the cake is cooled, carefully unroll it, spread the filling evenly, then re-roll tightly. Chill for at least 1 hour before slicing and serving.
Servings
This recipe makes about 8–10 slices.
Nutritional Info (per serving, approx.)
Calories: 280
Carbohydrates: 36g
Protein: 4g
Fat: 14g
Fiber: 2g
Sugar: 23g
Notes
This cake roll can be prepared a day ahead and stored in the refrigerator. Ensure it is wrapped tightly in plastic wrap to prevent drying out. Dust with powdered sugar before serving for an elegant finish.
Tips
- Use finely grated carrots to ensure a smooth texture in the cake.
- Roll the cake while it is still hot to avoid cracks later.
- For added flavor, consider mixing chopped walnuts or raisins into the batter.
- Refrigerate the cake roll for at least an hour before slicing for neat presentation.
Health Benefits
Carrots are packed with beta-carotene, an antioxidant that supports eye health and boosts immunity. The spices such as cinnamon and nutmeg have anti-inflammatory properties and aid digestion. While this dessert is indulgent, its use of carrots contributes essential vitamins like A, K, and C, along with dietary fiber. Moderation allows you to enjoy this sweet treat while still gaining nutritional perks.
Q & A
Q: Can I freeze the carrot cake roll?
A: Yes, wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
Q: Can I use whole wheat flour instead of all-purpose?
A: Yes, though the texture will be denser. A half-and-half mix works best.
Q: How long does the cake roll last?
A: It keeps well in the refrigerator for up to 4–5 days when stored properly.
Q: Can I make it without cream cheese filling?
A: Yes, you can substitute whipped cream or a light buttercream for a different taste.
Q: Why is rolling the cake hot important?
A: Rolling it while warm prevents cracking and helps the cake maintain its shape when filled later.