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Carrot Cake Roll with Cream Cheese Filling


Indulge in the delightful experience of crafting a Carrot Cake Roll with Cream Cheese Filling. This recipe seamlessly combines the warmth of cinnamon, the subtle spice of ginger, and the sweet allure of shredded carrots to create a moist and flavorful cake. The meticulous process involves beating eggs to a pale and foamy consistency, folding in a blend of carefully measured dry ingredients, and rolling the resulting cake in a sugared towel for a unique texture. The velvety cream cheese filling, enriched with vanilla, perfectly complements the earthy notes of the carrot-infused cake. As you slice into the refrigerated roll, the layers reveal a harmonious union of flavors. A final touch of powdered sugar crowns this dessert, making it a visually appealing and irresistible treat for any occasion.


Carrot Cake Roll with Cream Cheese Filling

Carrot Cake Roll with Cream Cheese Filling

Carrot Cake Roll: Moist cake, cream cheese filling, roll, chill, and sprinkle. Delightful slices await.
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American


For the carrot cake:

  • – 3 large eggs

    – 2/3 cup sugar

    – 2 tablespoons vegetable oil

    – 1 teaspoon vanilla

    – 1/2 teaspoon salt

    – 1 teaspoon baking powder

    – 1 teaspoon ground ginger

    – 1/4 teaspoon nutmeg (optional)

    – 2 teaspoons cinnamon

    – 3/4 cup cake flour

    – 2 cups shredded carrots (drained if too wet)

    – Powdered sugar for rolling

For cream cheese filling:

  • – 6 oz cream cheese

    – 4 tablespoons unsalted butter, at room temperature

    – 2 cups powdered sugar

    – 1 extra teaspoon vanilla


To make the roll cake:

  • Preheat oven to 350°F, spray a 10 x 15-inch jelly-roll pan with cooking spray, and line with parchment paper.
  • Beat eggs on high for 3 minutes, add sugar and beat for 3-4 minutes until pale and foamy. Add vanilla and oil, blend well.
  • In a separate bowl, mix flour, salt, baking powder, ginger, nutmeg (if using), and cinnamon. Stir dry ingredients into the wet until just combined.
  • Transfer the mixture to the prepared pan and bake for 15-16 minutes until set. While baking, sprinkle a kitchen towel generously with powdered sugar.
  • When done baking, flip the cake onto the sugared towel, starting at the short end, roll the cake in the towel. Let it cool completely.

To make the cream cheese filling:

  • 1. In a stand mixer, beat butter and cream cheese until smooth. Add vanilla, then powdered sugar, and beat until smooth.

To assemble:

  • 1. Once the cake has cooled, carefully unroll it, spread the cream cheese filling evenly, and roll tightly.
  • Refrigerate the cake roll for 1 hour until slightly firm.
  • Sprinkle powdered sugar on top before serving. Enjoy!

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