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Carrot Cake Roll with Cream Cheese Frosting Recipe

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★★★★★

4.5 from 104 reviews

This Carrot Cake Roll with Cream Cheese Frosting is a delightful twist on the classic carrot cake, featuring a moist and spiced carrot cake layer rolled with a smooth, tangy cream cheese filling. Perfect for celebrations or a special treat, this recipe blends warm spices, fresh carrots, and a luscious cream cheese frosting, creating a visually impressive and delicious dessert that’s both light and satisfying.

Ingredients

Scale

For the Carrot Cake:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots
  • 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting Filling:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined. This ensures aromatics and leavening agents are evenly distributed in the batter.
  2. Mix Wet Ingredients: In a large bowl, beat the large eggs with granulated sugar, light brown sugar, and 2 teaspoons vanilla extract until the mixture is light and slightly fluffy. This step helps incorporate air for a light cake texture.
  3. Add Dry Ingredients to Wet: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to avoid overmixing but ensuring there are no lumps.
  4. Incorporate Carrots and Walnuts: Fold in the finely grated carrots and chopped walnuts (if using) into the batter, distributing them evenly throughout.
  5. Bake the Cake Layer: Preheat the oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it. Pour the batter evenly into the pan and spread it out smoothly. Bake for 15-18 minutes or until the cake springs back lightly when touched.
  6. Roll the Cake: Immediately after removing the cake from the oven, loosen edges with a knife, then carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment. While still warm, roll the cake up tightly in the towel from the short end, and let it cool completely to set its shape.
  7. Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the sifted powdered sugar and 1 teaspoon vanilla extract, continuing to beat until the filling is fluffy and spreadable.
  8. Unroll and Fill the Cake: Once the cake has cooled, carefully unroll it and spread the cream cheese frosting evenly over the surface.
  9. Re-roll and Chill: Roll the cake back up carefully without the towel, ensuring the filling stays inside. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and meld with the cake.
  10. Serve: After chilling, slice the carrot cake roll into rounds and serve. Optionally, dust with additional powdered sugar or garnish with chopped walnuts before serving.

Notes

  • Finely grate the carrots to ensure they integrate smoothly into the batter without making the cake too dense.
  • Rolling the cake while warm helps prevent cracking but be gentle to avoid breaking.
  • Use parchment paper and a dusted towel to prevent sticking when rolling the cake.
  • The nuts are optional; omit for a nut-free version or substitute with pecans for variation.
  • Chilling before slicing makes cleaner cuts and enhances flavor melding.

Keywords: carrot cake roll, cream cheese frosting, carrot dessert, rolled cake, spiced cake, holiday dessert

Find it online: https://mjrecipe.com/carrot-cake-roll-with-cream-cheese-frosting-recipe/