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Carrot Cake Roll with Cream Cheese Frosting Filling

If you’re a fan of carrot cake and cream cheese frosting, this carrot cake roll will absolutely win your heart. The spiced, moist carrot cake paired with a tangy, creamy filling creates an impressive yet approachable dessert ideal for holidays or any special occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • ¾ cup (95g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 3 large eggs room temperature
  • ⅔ cup (135g) granulated sugar
  • 1 teaspoon pure vanilla bean paste
  • 2 cups (about 200g) finely grated carrots peeled before grating
  • 1 tablespoon vegetable oil
  • ½ cup chopped walnuts or pecans optional
  • Powdered sugar for dusting the kitchen towel
For the Cream Cheese Filling
  • 8 oz (225g) cream cheese softened
  • ¼ cup (60g) unsalted butter softened
  • 1 teaspoon pure vanilla bean paste
  • 1 cup (120g) powdered sugar sifted

Equipment

  • 10×15-inch jelly roll pan
  • Parchment paper
  • Medium bowl
  • Large mixing bowl
  • Kitchen towel
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a medium bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
  3. In a large mixing bowl, beat 3 room-temperature eggs until frothy. Gradually add ⅔ cup granulated sugar and 1 teaspoon vanilla bean paste until the mixture becomes thick and pale.
  4. Gently fold in the dry ingredients from the medium bowl, then fold in 2 cups of finely grated carrots and 1 tablespoon vegetable oil. If you're using the optional ½ cup of chopped walnuts or pecans, fold them in last.
  5. Pour the batter into your prepared pan, spreading it evenly to the corners. Bake for about 10-12 minutes until the cake springs back when lightly touched.
  6. Prepare a clean kitchen towel by dusting it generously with powdered sugar. Immediately after baking, invert the hot cake onto the towel and roll it up starting from the short end. Let the roll cool completely in this shape.
  7. For the cream cheese filling, beat 8 oz softened cream cheese with ¼ cup softened unsalted butter until smooth. Mix in 1 teaspoon vanilla bean paste and 1 cup sifted powdered sugar until the filling is creamy.
  8. Once the cake is completely cool, carefully unroll it, spread the cream cheese filling evenly over the cake leaving a small border, and then re-roll the cake (without the towel).
  9. Refrigerate the cake roll for a few hours to allow it to set before slicing and serving.

Notes

This carrot cake roll is perfect for holidays, special gatherings, or even a treat on an ordinary day. For best results, ensure that the cream cheese and butter are well softened before making the filling. Dusting the kitchen towel with powdered sugar prevents the cake from sticking when you roll it while warm. Feel free to experiment by adding toasted pecans, shredded coconut, or even a touch of orange zest to personalize the flavor.