Carrot cake is a beloved classic that combines the sweetness of carrots with warm spices and creamy frosting. But what if you could take this delicious dessert to the next level? Enter the Carrot Cake Roll! This delightful dessert features a tender and moist carrot cake rolled up with a luscious cream cheese frosting filling. It’s not only a treat for the taste buds but also a stunning dessert that’s perfect for any special occasion. The light and fluffy cake, paired with the rich and tangy cream cheese filling, makes for a truly irresistible combination. Whether you’re a fan of traditional carrot cake or looking to try something new, this Carrot Cake Roll is sure to impress!

Ingredients:

For the Cake:

¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
3 large eggs
½ cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3 medium carrots, shredded (about 1½ cups)

For the Cream Cheese Filling:

1 cup confectioners’ sugar
1 (8 oz.) package cream cheese, softened
6 tablespoons salted butter, softened
1 teaspoon pure vanilla extract

For the Glaze Drizzle:

3 cups confectioners’ sugar
½ teaspoon vanilla extract
10-11 tablespoons milk (adjust for desired consistency)

Instructions:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it with cooking spray or butter.
Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, ground cinnamon, baking powder, kosher salt, ground ginger, ground nutmeg, and ground cloves until well combined. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 3-4 minutes, until thick and pale.
- Add the vegetable oil and vanilla extract to the egg mixture, beating until well incorporated.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Gently fold in the shredded carrots until evenly distributed throughout the batter.
Bake the Cake:
- Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched in the center and a toothpick inserted into the center comes out clean.
Roll the Cake:
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with confectioners’ sugar.
- As soon as the cake comes out of the oven, carefully turn it out onto the prepared towel.
- Gently peel off the parchment paper and, starting from the short end, roll the cake up in the towel (with the towel inside) while it’s still warm. Let the rolled cake cool completely.
Make the Cream Cheese Filling:
- In a large mixing bowl, beat together the softened cream cheese and salted butter until smooth and creamy.
- Add the confectioners’ sugar and pure vanilla extract, and beat until well combined and smooth. Set aside.
Assemble the Cake Roll:
- When the cake has cooled completely, gently unwrap it from the towel.
- Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
- Gently re-roll the cake, this time without the towel, and place it seam-side down on a serving platter.
Prepare the Glaze Drizzle:
- In a medium bowl, whisk together the confectioners’ sugar, vanilla extract, and milk until smooth and slightly thick.
- Drizzle the glaze over the chilled carrot cake roll.
Serve:
- Slice the cake roll into 1-inch thick slices and serve.
- Enjoy this elegant and delicious twist on the classic carrot cake!

Conclusion:

This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful way to enjoy the flavors of a traditional carrot cake in a new and impressive form. The light, spiced cake paired with the smooth and creamy filling is a match made in heaven. Whether you’re serving it for a holiday gathering or as a sweet treat for your family, this cake roll is sure to be a showstopper. With its beautiful presentation and irresistible taste, it’s a dessert that will leave everyone asking for more.

The Ultimate Carrot Cake Roll: A Delicious Twist on a Classic Dessert

A moist and flavorful Carrot Cake Roll filledwith a rich cream cheese frosting, perfect for a unique and elegant dessert.Enjoy this twist on a classic carrot cake with every delicious bite.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Resting Time 30

Total Time 1 2

Course Dessert

Cuisine American

Calories 280 kcal

Ingredients

For the Cake:
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
3 large eggs
½ cup granulated sugar
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3 medium carrots shredded (about 1½ cups)
For the Cream Cheese Filling:
1 cup confectioners’ sugar
1 8 oz. package cream cheese, softened
6 tablespoons salted butter softened
1 teaspoon pure vanilla extract
For the Glaze Drizzle:
3 cups confectioners’ sugar
½ teaspoon vanilla extract
10-11 tablespoons milk adjust for desired consistency

Instructions

Preheat the Oven:
o Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it with cooking spray or butter.
Prepare the Cake Batter:
o In a medium bowl, whisk together the flour, ground cinnamon, baking powder, kosher salt, ground ginger, ground nutmeg, and ground cloves until well combined. Set aside.
o In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 3-4 minutes, until thick and pale.
o Add the vegetable oil and vanilla extract to the egg mixture, beating until well incorporated.
o Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
o Gently fold in the shredded carrots until evenly distributed throughout the batter.
Bake the Cake:
o Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
o Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched in the center and a toothpick inserted into the center comes out clean.
Roll the Cake:
o While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with confectioners’ sugar.
o As soon as the cake comes out of the oven, carefully turn it out onto the prepared towel.
o Gently peel off the parchment paper and, starting from the short end, roll the cake up in the towel (with the towel inside) while it’s still warm. Let the rolled cake cool completely.
Make the Cream Cheese Filling:
o In a large mixing bowl, beat together the softened cream cheese and salted butter until smooth and creamy.
o Add the confectioners’ sugar and pure vanilla extract, and beat until well combined and smooth. Set aside.
Assemble the Cake Roll:
o When the cake has cooled completely, gently unwrap it from the towel.
o Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
o Gently re-roll the cake, this time without the towel, and place it seam-side down on a serving platter.
Prepare the Glaze Drizzle:
o In a medium bowl, whisk together the confectioners’ sugar, vanilla extract, and milk until smooth and slightly thick.
o Drizzle the glaze over the chilled carrot cake roll.
Serve:
o Slice the cake roll into 1-inch thick slices and serve.
o Enjoy this elegant and delicious twist on the classic carrot cake!

Keyword Carrot Cake Roll