Carrot Cake Roll with Cream Cheese Frosting Filling

Sometimes making an entire carrot cake layer cake can be an overwhelming task. Having to bake 3-4 different sized cake tiers, spread icing in between, and not to mention try to make everything perfectly level.

Freshly grated carrots and super moist spiced carrot cake filled with a not-too-sweet, cream cheese filling.

This Carrot Cake Roll brings everyone’s favorite flavors together in one little package and is great for sharing! That is if you want to share.

HOW TO MAKE A CARROT CAKE ROLL FROM SCRATCH?

Follow the recipe below, and make sure to read through the frequently asked questions and Pro Tips to end up with the best Carrot Cake Roll.

For the Cake:

1. Preheat your oven to 375 degrees.
2. Prepare a 15 x 10-inch jelly roll pan by greasing lightly and lining it with parchment paper. Allow some parchment paper to hang over the sides of the pan.
   
3. Combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves in a medium bowl
4. Whisk eggs and sugar together in a large bowl until combined well.
5. Add vegetable oil, vanilla, and shredded carrots into the egg mixture and whisk again until combined.
6. Pour the dry ingredients into the wet ingredients and fold gently using a spatula until just combined.
   
7. Pour batter into the prepared pan and spread out into one even layer.
8. Bake in preheated oven for 12 minutes.
9. Remove carefully from the oven and carefully transfer the cake onto a clean tea towel using parchment paper.
   
10. Remove the parchment paper layer and carefully roll the cake lengthwise into a tight log (the tea towel will be rolled in the cake)
    
11. Transfer to a cooling rack and let cool completely

For the Cream Cheese Filling:

1. In a medium bowl, whisk together softened cream cheese and softened butter until smooth.
2. Slowly add in confectioners sugar and vanilla, whisking until completely combined.
   
3. Unroll the cake carefully, and evenly spread out the filling onto the cake making sure to leave about 1 inch of space on each side
4. Re-roll the cake back into a log and wrap it tightly with plastic wrap.
   
5. Allow the cake to chill in the fridge for at least 1 hour before serving
6. Remove cake when ready to serve, mix glaze ingredients together, drizzle over the cake, and slice!

Recipe tips;

1. When making your filling, make sure that your cream cheese and butter are both softened. This will ensure a smooth consistency and make mixing a lot easier
2. Put your filling in the fridge for about 15 minutes prior to spreading it onto the cooled cake. This will prevent any of the fillings from leaking out as you roll
3. Use a serrated knife to cut your cake slices to ensure a smooth cut

HOW DO YOU ROLL A CARROT CAKE ROLL?

My favorite way to roll a Carrot Cake Roll is by using a tea towel.

Once out of the oven, transfer onto a tea towel and roll up into your log. The tea towel will end up inside the cake, but this is normal.

WHY DOES MY CARROT CAKE ROLL CRACK?

The key to making a Carrot Cake Roll with no cracks is to start rolling right out of the oven when the cake is still flexible. If you let it cool too long, it will crack.

CAN YOU FREEZE A CARROT CAKE ROLL?

This Carrot Cake Roll can be frozen directly after Step 5 instead of chilling in the fridge. Let thaw to room temperature prior to serving.

OTHER RECIPES YOU MIGHT ENJOY

• BISQUICK CINNAMON ROLLS
• CHRISTMAS CRANBERRY POUND CAKE
• PECAN UPSIDE DOWN BUNDT CAKE RECIPE

Carrot Cake Roll with Cream Cheese Frosting Filling

With this Carrot Cake Roll recipe, you get all the amazing flavors of a carrot cake, without all the hassle of a layer cake.

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Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 12 minutes

Chill Time: 1 hour

Total Time: 1 hour 22 minutes

Servings: 10

Ingredients

For the Carrot Cake:

• 2 tsp ground cinnamon
• ¾ Cup All-Purpose Flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp ground ginger
• ¼ tsp nutmeg
• 1/8 tsp ground cloves
• 3 large eggs
• ½ cup granulated sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 3 medium carrots, shredded

For the Cream Cheese Frosting Filling:

• 1 Cup confectioners sugar
• 1 (8 oz.) package cream cheese, softened
• 6 tbsp salted butter, softened
• 1 tsp vanilla extract

For the Glaze:

• 3 cups confectioners sugar
• ½ tsp vanilla extract
• 10-11 tbsp milk

Instructions

For the Cake:

• Preheat your oven to 375 degrees
• Prepare a 15 x 10-inch jelly roll pan by greasing lightly and lining with parchment paper. Allow some parchment paper to hang over the sides of the pan
• Combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves in a medium bowl
• Whisk eggs and sugar together in a large bowl until combined well
• Add vegetable oil, vanilla, and shredded carrots into the egg mixture and whisk again until combined
• Pour the dry ingredients into the wet ingredients and fold gently using a spatula until just combined
• Pour batter into the prepared pan and spread out into one even layer
• Bake in preheated oven for 12 minutes
• Remove carefully from the oven and carefully transfer the cake onto a clean tea towel using the parchment paper
• Remove the parchment paper layer and carefully roll the cake lengthwise into a tight log (the tea towel will be rolled in the cake)
• Transfer to a cooling rack and let cool completely

For the Cream Cheese Filling:

• In a medium bowl, whisk together softened cream cheese and softened butter until smooth
• Slowly add in confectioners sugar and vanilla, whisking until completely combined
• Unroll the cake carefully, and evenly spread out the filling onto the cake making sure to leave about 1 inch of space on each side
• Re-roll the cake back into a log and wrap tightly with plastic wrap
• Allow the cake to chill in the fridge for at least 1 hour before serving
• Remove cake when ready to serve, mix glaze ingredients together, drizzle over the cake, and slice!

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