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Carrot Cake Roll with Cream Cheese Frosting Filling

A delightful and nostalgic treat, this Carrot Cake Roll combines warm spices and freshly grated carrots, rolled with a creamy frosting for a perfect dessert centerpiece.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3/4 cup all-purpose flour Sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract For cake
  • 2 cups finely grated carrots
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract For frosting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the eggs and sugar together for about 3 to 4 minutes until the mixture turns pale and thick.
  4. Mix in the vegetable oil and vanilla extract.
  5. Fold in the grated carrots, then sift the dry ingredients over the mix and fold until just combined.
  6. Spread the batter into the prepared pan and bake for 10 to 12 minutes, until a toothpick comes out clean.
  7. Turn the warm cake out onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake from the short side, wrapping it snugly in the towel. Allow it to cool completely.
Frosting
  1. While the cake cools, beat the cream cheese and butter until creamy. Gradually add in the powdered sugar and vanilla, beating until fluffy.
Assembly
  1. Once the cake is cool, unroll it from the towel and spread the cream cheese frosting evenly over the cake.
  2. Roll it back up, seam-side down, and refrigerate for at least 30 minutes before slicing.

Notes

For serving, pair slices with tea or coffee. Dust with powdered sugar before serving. Store leftovers in the refrigerator wrapped tightly for 3 to 5 days.