Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a moist, spiced carrot cake baked in a thin sheet, rolled with a luscious cream cheese frosting. The cake is infused with warm spices like cinnamon, nutmeg, and ginger, complemented by a rich and tangy cream cheese filling. Perfect for an elegant dessert or a special occasion treat, this recipe yields a beautifully spiraled roll that delights both the eyes and palate.
Ingredients
Scale
Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup vegetable oil
- 1 1/2 cups finely grated carrots
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
- Extra powdered sugar for rolling and topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment paper to ensure easy removal of the cake once baked.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until fully combined.
- Combine Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar together using an electric mixer until the mixture is thick and creamy, about 2 to 3 minutes. Add the vanilla extract and vegetable oil, mixing until incorporated. Then fold in the finely grated carrots gently.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently just until combined to avoid overmixing which can toughen the cake batter.
- Bake Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 12 to 14 minutes or until the cake springs back lightly to the touch, indicating it is properly baked.
- Roll Cake with Towel: Immediately after baking, turn the cake out onto a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together tightly. This step prevents cracking and helps the cake set in the rolled shape as it cools completely.
- Prepare Frosting: While the cake cools, beat together the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until the frosting is smooth and fluffy.
- Frost and Reroll: Once the cake is completely cooled, carefully unroll it and spread the cream cheese frosting evenly over the entire surface. Gently reroll the cake without the towel to form the final roll shape.
- Chill and Serve: Wrap the rolled cake tightly in plastic wrap and chill in the refrigerator for at least 1 hour to firm up the frosting. Before serving, dust with additional powdered sugar or decorate as desired. Slice and enjoy!
Notes
- Rolling the cake while warm with a towel helps prevent cracking and makes it easier to roll later with frosting.
- Ensure carrots are finely grated for a smooth cake texture.
- Use full-fat cream cheese and unsalted butter softened at room temperature for the best frosting consistency.
- For easier slicing, chill the cake well before cutting.
- You can add chopped nuts or raisins to the batter if desired for extra texture.
