Carrot Cake Roll with Cream Cheese Frosting Filling

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Carrot Cake Roll with Cream Cheese Frosting Filling

Who’s ready to roll into dessert heaven? This Carrot Cake Roll is moist, spiced just right, and filled with dreamy cream cheese frosting. It’s a showstopper dessert that looks impressive but is surprisingly easy to master. Perfect for Easter, holiday gatherings, or any time you want a dessert that makes jaws drop.

 Why You’ll Love This Recipe

• Elegant Presentation – A swirled cake roll always steals the spotlight.
• Moist & Flavorful – Carrots, warm spices, and optional walnuts create incredible depth.
• Creamy Filling – The classic cream cheese frosting is rich yet tangy.
• Make-Ahead Friendly – Roll can be chilled overnight for stress-free entertaining.

 Equipment

• 15x10-inch jelly roll pan
• Parchment paper
• Electric mixer (hand or stand)
• Mixing bowls (medium & large)
• Wire rack
• Kitchen towel or extra parchment (for rolling)
• Serrated knife (for slicing cleanly)

 Ingredients

For the Cake

• ¾ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup finely grated carrots (about 2 medium carrots)
• ½ cup chopped walnuts (optional)

For the Cream Cheese Filling

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 tsp vanilla extract

 Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, extending over the short ends. Lightly grease and flour the paper.

2. Combine Dry Ingredients

In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

3. Whip Eggs & Sugar

In a large bowl, beat eggs and sugar on high speed for 5 minutes until light, fluffy, and pale yellow. Mix in vanilla extract.

4. Fold in Dry & Carrots

Gently fold dry mixture into the egg batter until just combined. Fold in grated carrots and walnuts (if using).

5. Bake the Cake

Spread batter evenly into prepared pan. Bake 12–15 minutes, or until a skewer comes out clean and the cake springs back when touched.

6. Prepare for Rolling

Immediately loosen edges with a knife. Invert cake onto a clean towel or parchment dusted with powdered sugar. Peel off the bottom parchment.

7. Roll the Cake

Starting from a short end, tightly roll the cake with the towel/parchment inside. Place seam-side down on a wire rack. Cool completely (about 1 hour).

8. Make the Frosting

Beat cream cheese and butter until smooth. Gradually add sifted powdered sugar, then vanilla. Beat until light and fluffy.

9. Assemble the Roll

Unroll the cooled cake. Spread frosting evenly, leaving a border at edges. Carefully roll back up (without towel).

10. Chill & Serve

Place roll seam-side down on platter. Cover loosely with plastic wrap and chill 30 minutes. Dust with powdered sugar before slicing.

 Pro Tips

• Dust Generously – Powdered sugar prevents the cake from sticking to the towel.
• Don’t Overbake – Overbaked sponge cracks when rolled. Bake just until set.
• Cool Fully – Never fill while warm, or the frosting will melt.
• Clean Slices – Use a serrated knife for neat swirled pieces.

 Serving Suggestions

• Garnish with candied carrots, walnuts, or edible flowers for a festive touch.
• Serve with a cup of spiced tea or coffee.
• Add a drizzle of caramel sauce for an indulgent twist.

 FAQ

Q: Can I make this ahead?
Yes! Make the roll, wrap tightly in plastic, and refrigerate overnight. Add powdered sugar just before serving.

Q: Can I freeze carrot cake roll?
Absolutely. Wrap tightly in plastic + foil and freeze up to 2 months. Thaw overnight in the fridge before serving.

Q: My cake cracked while rolling. What happened?
It likely cooled too long before rolling or was slightly overbaked. Don’t worry—powdered sugar or frosting can disguise cracks.