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Carrot Cake Roll

A delightful dessert featuring moist carrot cake wrapped around a luscious cream cheese filling, perfect for gatherings and celebrations.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3/4 cup all-purpose flour Light and fluffy, providing structure without being too heavy.
  • 1 teaspoon baking powder For that perfect lift and airy texture.
  • 1/2 teaspoon baking soda Enhances the cake's texture and flavor.
  • 1/2 teaspoon ground cinnamon Adds warmth and a cozy aroma.
  • 1/4 teaspoon ground ginger Introduces a subtle spice that complements the carrots.
  • 1/4 teaspoon salt Balances the sweetness and enhances the flavors.
  • 3 large eggs Contributes moisture and structure to the batter.
  • 1/2 cup granulated sugar Sweetens the cake beautifully.
  • 1 teaspoon vanilla extract Brings a lovely richness to the flavor profile.
  • 2 cups finely grated carrots The star of the show, bursting with natural sweetness.
  • 1/2 cup chopped walnuts Optional, adds a delightful crunch and nutty flavor.
  • powdered sugar for dusting Elevates appearance and flavor.
For the Cream Cheese Filling
  • 8 ounces cream cheese, softened Creamy base for the lush filling.
  • 1 cup powdered sugar Sweetens the cream cheese filling.
  • 6 tablespoons unsalted butter, softened Adds richness and creaminess.
  • 1 teaspoon vanilla extract Enhances the filling's flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F. Prepare a 15x10-inch jelly roll pan by lining it with parchment paper, allowing some overhang for easy removal. Lightly grease the paper to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
  3. Use an electric mixer to beat the eggs and granulated sugar on high speed until thick and pale, about 3-4 minutes.
  4. Gently fold in the vanilla extract, followed by the finely grated carrots and walnuts if using.
  5. Gradually fold the dry ingredients into the egg mixture, being careful not to overmix.
  6. Spread the batter evenly in the prepared pan and tap the pan gently on the counter to release any large air bubbles.
  7. Bake for 10-12 minutes or until the cake springs back when lightly touched.
  8. Prepare a clean kitchen towel by dusting it generously with powdered sugar.
  9. Immediately after baking, turn the cake out onto the towel, carefully peeling off the parchment paper, and start rolling from one of the short ends with the towel inside.
  10. Allow the cake to cool completely on a wire rack.
Filling
  1. In a medium bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
  2. Once the cake has cooled, gently unroll it and spread the cream cheese filling evenly over the cake.
  3. Carefully roll the cake back up without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
Serving
  1. Before serving, dust the top with powdered sugar, slice, and serve.

Notes

Customizable spices and nut variations. This recipe can be made ahead of time and stored in the refrigerator.