Carrot Cake Roll

5 from 1

This Carrot Cake Roll with Cream Cheese Filling is a combination of two wonderful desserts - spice cake and classic carrot cake. A moist cake is rolled with a smooth, tangy, and sweet cream cheese frosting for a perfect Easter dessert.

See below the recipe card for step-by-step images.

Prep Time40

Cook Time17

Chill Time3

Total Time3 57

Course: Dessert

Cuisine: American

Keyword: carrot cake roll, carrot cake roll recipe, carrot cake roll with cream cheese filling

Servings: slices

Ingredients

FOR THE CARROT CAKE

¾ cup cake flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp nutmeg
¼ tsp ground cloves
½ tsp salt
3 large eggs at room temperature
2/3 cup granulated sugar
2 tbsp vegetable oil
1 tsp vanilla extract
1½ cups finely shredded carrots

FOR THE FROSTING

4 oz. cream cheese softened to room temperature
½ cup unsalted butter softened to room temperature
2 tbsp unsalted butter softened to room temperature
3 cups powdered sugar
1 tsp vanilla extract

FOR SERVING

powdered sugar for dusting (for towel & serving)

Instructions

Preheat the oven to 350°F. Line a 10x15-inch rimmed jelly roll pan with parchment paper, leaving an overhang on all four sides. Set aside.
In a medium mixing bowl, whisk together the cake flour, baking powder, ground cinnamon, ground ginger, nutmeg, ground cloves, and salt. Set aside.
In a large mixing bowl, add the eggs, granulated sugar, vegetable oil, and vanilla extract. Using an electric hand mixer (or stand mixer), beat the ingredients on high speed until the mixture becomes thick and frothy, about 4 minutes.
Gradually fold in the dry ingredients into the egg mixture, stirring to combine. Finally, add the grated carrots and mix just until incorporated.
Pour the batter onto the prepared pan and spread it evenly, reaching all four corners of the pan.
Bake for about 16-17 minutes or until a toothpick inserted comes out clean.
Lay a clean kitchen towel on the countertop and sprinkle powdered sugar evenly over it.
Once the cake is baked, immediately transfer and invert it onto the prepared kitchen towel while it is still hot. Gently peel off the parchment paper from the cake.
Fold one end of the towel over the short end of the cake and carefully roll the cake into the towel. Set the cake aside rolled in the towel to cool to room temperature for about 2 hours.
While the cake is cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter with an electric hand mixer until smooth and fluffy, about 6 minutes.
Gradually add the powdered sugar, a little at a time, along with the vanilla extract, and continue mixing until the frosting is well combined and creamy.
Carefully and gently unroll the cake from the towel and spread the prepared cream cheese frosting evenly over the cake, leaving a one inch gap at the longest side and the open end of the cake.
Gently reroll the cake (without the kitchen towel.) Transfer the cake to plastic wrap and roll it compactly, twisting the ends. Place the cake on a platter and refrigerate for an hour.
Remove the cake from the plastic wrap, let sit at room temperature for just a bit to soften. Dust the top with powdered sugar, and slice to serve.

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