Carrot Cake Roll with Cream Cheese Frosting Filling

Description

This Carrot Cake Roll is a show-stopping dessert with all the classic flavors of a moist, spiced carrot cake—cinnamon, nutmeg, and shredded carrots—baked in a thin sheet, rolled up with a luscious cream cheese frosting filling. Perfect for holidays, tea parties, or any special occasion, this dessert combines elegance with comfort food appeal.

Ingredients for Carrot Cake Roll with Cream Cheese Frosting Filling

• 3 large eggs

• ¾ cup granulated sugar

• 2 tbsp vegetable oil

• 1 tsp vanilla extract

• 2/3 cup all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• 1 ½ cups finely shredded carrots (about 2 medium carrots)

• ½ cup chopped walnuts or pecans (optional)

• Powdered sugar (for dusting towel)

For the Cream Cheese Frosting Filling:

• 8 oz cream cheese, softened

• 1 cup powdered sugar, sifted

• 6 tbsp unsalted butter, softened

• 1 tsp vanilla extract

Instructions

1. Prepare the Pan & Oven

   • Preheat oven to 350°F (175°C).

   • Grease a 15×10-inch jelly roll pan, line with parchment paper, and grease the paper.

2. Make the Cake Batter

   • In a large bowl, beat eggs, sugar, oil, and vanilla until thick and light in color.

   • In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

   • Gradually add dry mixture to wet ingredients, mixing just until combined.

   • Fold in shredded carrots and nuts (if using).

3. Bake the Cake

   • Spread batter evenly in prepared pan.

   • Bake for 10–12 minutes, or until the cake springs back when lightly touched.

4. Roll the Cake

   • While still warm, loosen edges and invert cake onto a clean kitchen towel generously dusted with powdered sugar.

   • Carefully peel off parchment paper.

   • Starting from the short end, roll the cake and towel together. Let cool completely.

5. Prepare the Frosting

   • Beat cream cheese, butter, and vanilla until smooth.

   • Gradually add powdered sugar and beat until fluffy.

6. Fill & Re-roll

   • Gently unroll cooled cake, spread frosting evenly, and roll back up without the towel.

   • Wrap in plastic wrap and refrigerate at least 1 hour before slicing.

Notes

• Make sure carrots are finely shredded to keep the cake soft and easy to roll.

• Rolling while warm helps prevent cracking.

• You can make the cake roll a day ahead for better flavor melding.

Tips

• Use parchment paper to ensure easy cake removal.

• Don’t overbake—this will make rolling difficult.

• Chill the frosting slightly before spreading to avoid it oozing out.

• Dust the outside with powdered sugar before serving for a pretty finish.

Servings

• Makes about 8–10 servings.

Nutritional Info (per serving, based on 10 servings)

• Calories: ~320

• Carbohydrates: 38g

• Protein: 4g

• Fat: 17g

• Saturated Fat: 9g

• Cholesterol: 80mg

• Fiber: 1g

• Sugar: 27g

• Sodium: 230mg

Benefits

• Carrots add vitamin A, antioxidants, and natural sweetness.

• Walnuts/Pecans provide healthy fats and protein (optional).

• Portion-controlled dessert—slice into thin pieces for lower calorie intake.

Q & A

Q: Can I freeze the carrot cake roll?
A: Yes! Wrap tightly in plastic wrap and aluminum foil, freeze for up to 2 months. Thaw in the refrigerator before serving.

Q: How do I prevent the cake from cracking?
A: Roll it while warm and don’t overbake. Also, avoid using too much flour.

Q: Can I make this gluten-free?
A: Yes, substitute a 1:1 gluten-free baking flour blend.

Q: Can I add pineapple or raisins?
A: Yes, but keep the moisture content balanced. Drain pineapple well before adding.