Carrot Cake Roll with Cream Cheese Filling

I love making this carrot cake roll. It’s fun to roll, unroll, fill, and roll again. It feels like creating a masterpiece. Plus, the cake is super moist made with fresh carrots, then stuffed with a heavenly cream cheese filling. This crazy tasty dessert is one of the most loved and best cakes you can make while having fun!

Ingredients

Cake:

3 large eggs

2 tablespoons vegetable oil

3/4 c. flour

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 c. granulated sugar

1/2 teaspoon kosher salt

1 teaspoon pure vanilla extract

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

3 medium carrots, shredded

Filling:

6 tablespoons salted butter, softened

1 c. confectioners sugar

1 teaspoon pure vanilla extract

1 (8 ounces) package cream cheese, softened

Glaze Drizzle:

1/2 tsp vanilla extract

10-11 tablespoons Milk

3 c. confectioners sugar

How to make Carrot Cake Roll with Cream Cheese Filling

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using parchment paper, line a 15 x 10-inch jelly roll pan. Make sure to leave a bit of overhang on each side.

Step 2: Place the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves in a medium bowl. Whisk to combine.

Step 3: Whisk the eggs and sugar in a large bowl until well combined. Then, add the vegetable oil along with the vanilla extract, and carrots. Mix again until everything is incorporated.

Step 4: Into a large bowl, pour the dry ingredients, and fold to mix.

Step 5: Mix the batter until just combined., then pour it into the prepared jelly roll pan, spreading the batter into an even layer. Place in the preheated oven and bake for about 12 minutes. When done, remove from the oven and take the cake from the pan using the overhang on the sides.

Step 6: On a large wood cutting board, lay the cake, then gently roll it lengthwise. Very carefully place the cake on a cooling rack to cool completely.

Filling:

Step 7: In a medium bowl, whisk the confectioners’ sugar, cream cheese, butter, and vanilla extract until smooth and creamy.

Step 8: Unroll the cake carefully, then spread the filling on the cake and save a little gap on all sides. Now, roll the cake again and tightly wrap it using a plastic cling wrap. Place in the fridge for at least an hour to chill the cake.

Step 9: To serve, whisk the glaze ingredients in a mixing bowl until smooth. Over the cake, drizzle the glaze. Slice and serve. Enjoy!

Carrot Cake Roll with Cream Cheese Filling

Rebecca I love making this carrot cake roll. It’s fun to roll, unroll, fill, and roll again. It feels like creating a masterpiece. Plus, the cake is super moist made with… General Recipes Carrot Cake Roll with Cream Cheese Filling European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cake:
• 3 large eggs
• 2 tablespoons vegetable oil
• 3/4 c. flour
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 c. granulated sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 medium carrots, shredded
• Filling:
• 6 tablespoons salted butter, softened
• 1 c. confectioners sugar
• 1 teaspoon pure vanilla extract
• 1 (8 ounces) package cream cheese, softened
• Glaze Drizzle:
• 1/2 tsp vanilla extract
• 10-11 tablespoons Milk
• 3 c. confectioners sugar

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using parchment paper, line a 15 x 10-inch jelly roll pan. Make sure to leave a bit of overhang on each side.

Step 2: Place the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves in a medium bowl. Whisk to combine.

Step 3: Whisk the eggs and sugar in a large bowl until well combined. Then, add the vegetable oil along with the vanilla extract, and carrots. Mix again until everything is incorporated.

Step 4: Into a large bowl, pour the dry ingredients, and fold to mix.

Step 5: Mix the batter until just combined., then pour it into the prepared jelly roll pan, spreading the batter into an even layer. Place in the preheated oven and bake for about 12 minutes. When done, remove from the oven and take the cake from the pan using the overhang on the sides.

Step 6: On a large wood cutting board, lay the cake, then gently roll it lengthwise. Very carefully place the cake on a cooling rack to cool completely.

Filling:

Step 7: In a medium bowl, whisk the confectioners' sugar, cream cheese, butter, and vanilla extract until smooth and creamy.

Step 8: Unroll the cake carefully, then spread the filling on the cake and save a little gap on all sides. Now, roll the cake again and tightly wrap it using a plastic cling wrap. Place in the fridge for at least an hour to chill the cake.

Step 9: To serve, whisk the glaze ingredients in a mixing bowl until smooth. Over the cake, drizzle the glaze. Slice and serve. Enjoy!