If you love carrot cake, you’re in for a treat with this Ultimate Carrot Cake Roll. This elegant dessert combines the warmth of spiced carrot cake with the irresistible richness of cream cheese frosting, all rolled into a beautiful presentation. The moist cake is infused with flavors of cinnamon, nutmeg, and cloves, and the sweet, tangy cream cheese filling adds the perfect balance. Topped with a delicate glaze drizzle, this carrot cake roll is perfect for holidays, special occasions, or whenever you’re in the mood for something decadent!
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
For the Filling:
- 1 cup confectioners’ sugar
- One 8-ounce package of cream cheese, brought to room temperature.
- 6 tablespoons salted butter, softened
- 1 teaspoon pure vanilla extract
For the Glaze Drizzle:
- 3 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- Between 10 to 11 tablespoons of milk, or to taste for your preferred thickness.
Instructions:
For the Cake:
- Prepare the oven: Set the temperature to 350°F (175°C). Take a 10×15-inch jelly roll pan, line it with parchment paper, and apply a light coat of grease.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves. Set aside.
- Mix the wet ingredients: In a large bowl, beat the eggs and sugar on high speed for about 2 minutes until the mixture becomes thick and pale. Add the vegetable oil and vanilla extract, mixing until combined.
- Incorporate the dry ingredients and carrots: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Fold in the shredded carrots.
- Bake the cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Cook for 10 to 12 minutes, or until the cake bounces back when lightly touched in the middle.
- Roll the cake: Once the cake is done, immediately roll it up (starting from the shorter side) using the parchment paper. Allow it to cool completely in its rolled form on a wire rack.
For the Filling:
- Make the cream cheese filling: While the cake cools, beat together the softened cream cheese, butter, confectioners’ sugar, and vanilla extract until smooth and creamy.
- Unroll and fill the cake: Once the cake has cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Place it seam-side down on a plate or serving tray.
For the Glaze Drizzle:
- Prepare the glaze: In a medium bowl, whisk together the confectioners’ sugar, vanilla extract, and milk until smooth. Modify the milk quantity until you achieve your preferred thickness.
- Drizzle the glaze: Drizzle the glaze over the top of the rolled cake for a beautiful finishing touch. Let the glaze firm up before cutting and serving.
Conclusion:
This Ultimate Carrot Cake Roll is the perfect dessert for carrot cake lovers looking for a creative twist. The fluffy, spiced cake pairs wonderfully with the rich and creamy filling, and the glaze drizzle adds just the right amount of sweetness. With its beautiful presentation and delicious flavor, this cake roll will be a hit at any gathering or celebration.
The Ultimate Carrot Cake Roll with Cream Cheese Frosting Filling
This Ultimate Carrot Cake Roll features amoist and spiced carrot cake rolled with a rich cream cheese filling, finishedwith a sweet glaze drizzle. A delightful and elegant dessert perfect forspecial occasions
Ingredients
- 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
- 1 cup confectioners’ sugar
- One 8-ounce package of cream cheese brought to room temperature.
- 6 tablespoons salted butter softened
- 1 teaspoon pure vanilla extract
- 3 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- Between 10 to 11 tablespoons of milk or to taste for your preferred thickness.
Instructions
For the Cake:
- Prepare the oven: Set the temperature to 350°F (175°C). Take a 10×15-inch jelly roll pan, line it with parchment paper, and apply a light coat of grease.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves. Set aside.
- Mix the wet ingredients: In a large bowl, beat the eggs and sugar on high speed for about 2 minutes until the mixture becomes thick and pale. Add the vegetable oil and vanilla extract, mixing until combined.
- Incorporate the dry ingredients and carrots: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Fold in the shredded carrots.
- Bake the cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Cook for 10 to 12 minutes, or until the cake bounces back when lightly touched in the middle.
- Roll the cake: Once the cake is done, immediately roll it up (starting from the shorter side) using the parchment paper. Allow it to cool completely in its rolled form on a wire rack.
For the Filling:
- Make the cream cheese filling: While the cake cools, beat together the softened cream cheese, butter, confectioners’ sugar, and vanilla extract until smooth and creamy.
- Unroll and fill the cake: Once the cake has cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Place it seam-side down on a plate or serving tray.
For the Glaze Drizzle:
- Prepare the glaze: In a medium bowl, whisk together the confectioners’ sugar, vanilla extract, and milk until smooth. Modify the milk quantity until you achieve your preferred thickness.
- Drizzle the glaze: Drizzle the glaze over the top of the rolled cake for a beautiful finishing touch. Let the glaze firm up before cutting and serving.