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–+ servings

Carrot Cake Roll with Cream Cheese Frosting Filling

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A delicious spiced carrot cake rolled with creamy cream cheese frosting. This elegant dessert transforms classic carrot cake into an impressive spiral that's incredibly moist and perfectly balanced with warm spices and tangy cream cheese filling.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 3/4 cup all-purpose flour (95g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs room temperature
  • 2/3 cup granulated sugar (135g)
  • 1 teaspoon pure vanilla bean paste
  • 2 cups carrots finely grated, peeled (about 200g)
  • 1 tablespoon vegetable oil
  • 1/2 cup walnuts or pecans chopped (optional)
  • powdered sugar for dusting
For the Cream Cheese Filling
  • 8 oz cream cheese softened (225g)
  • 1/4 cup unsalted butter softened (60g)
  • 1 teaspoon pure vanilla bean paste
  • 1 cup powdered sugar sifted (120g)

Equipment

  • 10x15-inch jelly roll pan
  • Parchment paper
  • Kitchen towel
  • Electric mixer
  • Medium mixing bowl
  • Large mixing bowl

Method
 

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a large mixing bowl, beat eggs until frothy. Gradually add sugar and vanilla bean paste, beating until mixture becomes thick and pale.
  4. Gently fold dry ingredients into egg mixture, being careful not to deflate the eggs.
  5. Fold in grated carrots and vegetable oil. If using nuts, fold them in last.
  6. Pour batter into prepared pan, spreading evenly to the corners.
  7. Bake for 10-12 minutes, until cake springs back when touched.
  8. Lay out a clean kitchen towel and dust generously with powdered sugar. Invert hot cake onto the towel and roll up from the short end with the towel inside. Let cool completely.
  9. For the filling, beat cream cheese and butter until smooth. Mix in vanilla bean paste and sifted powdered sugar until creamy.
  10. Once cake is cool, carefully unroll and spread cream cheese filling evenly, leaving a small border.
  11. Re-roll cake without the towel and refrigerate for several hours until set.

Notes

For best results, ensure eggs are at room temperature before starting. The cake must be rolled while still warm to prevent cracking. Make sure cream cheese and butter are properly softened for smooth filling. Can be made ahead and stored in the refrigerator for up to 3 days. For easier slicing, briefly freeze the roll for 15 minutes before serving.

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