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If you’re looking for a show-stopping dessert that perfectly balances warm spices with creamy sweetness, you have to try this Carrot Cake Roll with Cream Cheese Frosting Filling Recipe. It’s a delightful twist on classic carrot cake – rolled into a beautiful spiral filled with luscious cream cheese frosting. This recipe brings together the tender texture of a spiced cake and the tangy smoothness of cream cheese in such a fun, elegant presentation that’s sure to impress at any gathering or simply brighten your afternoon tea.
Ingredients You’ll Need
The magic of this Carrot Cake Roll with Cream Cheese Frosting Filling Recipe lies in its simple yet thoughtfully chosen ingredients. Each addition plays a vital role in creating that moist, flavorful cake with just the right creamy filling that melts in your mouth.
- 3/4 cup all-purpose flour: The structure foundation for our tender cake layer.
- 1/2 teaspoon baking powder: Helps the cake rise gently without over-puffing.
- 1/2 teaspoon baking soda: Balances acidity and adds lightness to the texture.
- 1 teaspoon ground cinnamon: Brings warm, fragrant spice notes that define carrot cake.
- 1/4 teaspoon ground nutmeg: Adds subtle depth and a nutty warmth to the spice blend.
- 1/4 teaspoon ground ginger: Offers a slight zing to brighten the overall flavor.
- 1/4 teaspoon salt: Enhances all the flavors and balances sweetness.
- 3 large eggs: Binds the ingredients and gives richness and moisture.
- 1/2 cup granulated sugar: Sweetens the batter with a clean, classic taste.
- 1/4 cup brown sugar: Adds moisture and a hint of caramel complexity.
- 1 teaspoon vanilla extract: Enhances both the spice and sweetness with aromatic warmth.
- 2/3 cup vegetable oil: Keeps the cake moist and tender without weighing it down.
- 1 1/2 cups finely grated carrots: Provides natural sweetness, moisture, and that unmistakable carrot cake character.
- 8 ounces cream cheese, softened: The star of the frosting, offering rich tanginess and creamy texture.
- 1/4 cup unsalted butter, softened: Adds smoothness and body to the frosting.
- 1 teaspoon vanilla extract (for frosting): Balances the cream cheese with warmth and fragrance.
- 1 1/4 cups powdered sugar (for frosting): Sweetens and thickens the frosting to the perfect consistency.
- Extra powdered sugar for rolling and topping: Prevents sticking and adds a pretty finishing touch.
How to Make Carrot Cake Roll with Cream Cheese Frosting Filling Recipe
Step 1: Prepare Your Pan and Oven
Preheat the oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure to cover all sides, then lightly grease it to ensure the cake releases effortlessly. This sets the foundation for a smooth roll later on.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Combining these now ensures that the spices and leavening agents are evenly distributed throughout the batter, so every bite has balanced flavor and perfect texture.
Step 3: Beat the Wet Ingredients
In a large bowl, beat the eggs with granulated sugar and brown sugar until the mixture becomes thick, creamy, and pale – about 2 to 3 minutes. This step incorporates air which helps lighten the cake. Stir in the vanilla extract and vegetable oil next, then gently fold in the finely grated carrots, ensuring they’re evenly spread throughout the batter.
Step 4: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet ingredients and gently fold just until everything is combined. It’s important not to overmix here to keep the cake light and tender. Then spread the batter evenly into the prepared pan, smoothing the top to an even layer.
Step 5: Bake the Cake
Bake the cake for 12 to 14 minutes. You’ll know it’s ready when it springs back lightly to the touch – a quick doneness test that keeps your cake moist and pliable for rolling. Be careful not to overbake, or it will crack when rolled.
Step 6: Roll the Cake While Warm
Once out of the oven, immediately turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper, then roll up the cake and towel together, starting from the short edge. Rolling the cake warm shapes it without cracking, and cooling in this rolled state helps it hold its shape beautifully.
Step 7: Prepare the Cream Cheese Frosting
While the cake cools completely, beat the softened cream cheese, butter, vanilla extract, and powdered sugar together until fluffy and smooth. This frosting is what gives the Carrot Cake Roll with Cream Cheese Frosting Filling Recipe its irresistibly creamy and tangy contrast to the spiced cake.
Step 8: Assemble the Roll
Carefully unroll the cooled cake, spread the cream cheese frosting evenly over the surface, and then gently roll it back up without the towel. Be delicate to keep that spiral intact! Wrap the roll tightly in plastic wrap and chill it in the fridge for at least 1 hour to let the flavors meld and the frosting set.
Step 9: Dust and Serve
Before slicing, dust the carrot cake roll lightly with powdered sugar or add any decorative touches you like. Then slice to reveal the gorgeous swirled filling. Each bite is a perfect harmony of moist cake and tangy frosting that you’ll want to make again and again.
How to Serve Carrot Cake Roll with Cream Cheese Frosting Filling Recipe
Garnishes
Simple is often best here: a light dusting of powdered sugar gives an elegant snowy finish. For extra flair, sprinkle chopped toasted walnuts or pistachios for crunch, or add a few edible flowers to brighten up the presentation and make your guests go “wow!”
Side Dishes
This carrot cake roll stands delightfully on its own, but pairing it with a dollop of whipped cream or a scoop of vanilla bean ice cream brings richness and a cool balance. Fresh berries on the side add a juicy burst of acidity that complements the spiced sweetness beautifully.
Creative Ways to Present
For a festive occasion, slice the roll into medallions and serve them stacked like mini sandwiches with additional frosting piped between layers. Alternatively, cut thicker slabs and drizzle with warm caramel sauce or a simple orange glaze to add a zesty highlight and elegant shine.
Make Ahead and Storage
Storing Leftovers
Wrap your carrot cake roll tightly in plastic wrap and store it in the refrigerator, where it will stay fresh and flavorful for 3 to 4 days. Keeping it chilled preserves the cream cheese frosting texture and prevents the cake from drying out.
Freezing
If you want to keep this beauty longer, wrap it well in plastic wrap followed by foil and freeze for up to 1 month. When ready to enjoy, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
This dessert is best served chilled, but if you prefer it slightly warm, allow it to come to room temperature before gently microwaving individual slices for about 10 seconds. Avoid heating too much or the frosting could soften too much and lose its shape.
FAQs
Can I make the cake roll ahead of time?
Absolutely! The cake roll keeps well in the fridge for 3 to 4 days, making it a great make-ahead dessert for parties or weeknight treats.
What if my cake cracks when rolling?
Rolling the cake while it is warm is key to prevent cracks. If cracks appear, don’t worry — just fill and roll gently. The frosting will help conceal small imperfections once chilled.
Can I substitute brown sugar with white sugar?
Yes, but brown sugar adds moisture and a subtle caramel flavor to the cake, which enhances the overall richness. Using only white sugar might make it slightly less moist.
Can I use homemade cream cheese frosting?
This recipe’s frosting is a classic cream cheese frosting you can easily make at home. Just beat softened cream cheese and butter with vanilla and powdered sugar until smooth and fluffy.
Is this recipe gluten-free friendly?
This version uses all-purpose flour, so it’s not gluten-free as is. However, you can experiment with a gluten-free flour blend to suit your needs, keeping in mind texture might vary slightly.
Final Thoughts
This Carrot Cake Roll with Cream Cheese Frosting Filling Recipe is such a joyful dessert to make and share. Its gorgeous spiral, spicy moist cake, and creamy tangy filling come together in a way that feels both rustic and refined. I hope you’ll give this recipe a whirl soon and enjoy every luscious, flavorful bite with friends or family. Once you do, it might just become your new favorite carrot cake tradition!
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Carrot Cake Roll with Cream Cheese Frosting Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Carrot Cake Roll with Cream Cheese Frosting Filling is a deliciously moist and spiced carrot cake rolled with a smooth and tangy cream cheese frosting. Perfect for a festive occasion or an indulgent treat, this dessert combines warm cinnamon, nutmeg, and ginger with the natural sweetness of carrots and a luscious cream cheese filling, all baked in a delicate jelly roll style.
Ingredients
For the 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
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
Additional:
- Extra powdered sugar for rolling and topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper, then lightly grease it to ensure easy release of the cake after baking.
- 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 evenly combined.
- Beat Wet Ingredients and Carrots: In a large bowl, beat the eggs, granulated sugar, and brown sugar until the mixture is thick and creamy, about 2–3 minutes. Add vanilla extract and vegetable oil, mixing until incorporated. Gently fold in the finely grated carrots.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and stir gently just until combined. Avoid overmixing to keep the cake light and tender. Spread the batter evenly into the prepared jelly roll pan.
- Bake the Cake: Bake the cake in the preheated oven for 12–14 minutes, or until the cake springs back lightly when touched, indicating it is cooked through but still soft.
- Roll the Cake: Immediately upon removing from the oven, 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 up the cake and the towel together, which helps shape the cake without cracking. Let it cool completely in this rolled form.
- Prepare the Frosting: While the cake cools, beat the softened cream cheese and butter together until smooth and fluffy. Add vanilla extract and powdered sugar, continuing to beat until the frosting is creamy and spreadable.
- Frost and Reroll: Carefully unroll the cooled cake. Spread the cream cheese frosting evenly over the cake surface. Gently reroll the cake without the towel, forming a neat roll with the filling inside. Wrap the rolled cake in plastic wrap and chill it in the refrigerator for at least 1 hour to set.
- Serve: Before serving, dust the cake roll with additional powdered sugar or decorate as desired. Slice into 12 servings and enjoy this moist, flavorful dessert.
Notes
- Dusting the towel with powdered sugar prevents the cake from sticking when rolling and unrolling.
- Ensure the cake is rolled while still warm to prevent cracks; let it cool completely rolled up.
- Chilling the cake roll helps the frosting firm up and makes slicing easier.
- Use finely grated carrots for the best texture in the cake.
- You can add chopped nuts or raisins to the batter if desired for extra texture.
