Carrot Cake Roll with Cream Cheese Frosting Filling

🧁 Makes: 1 rolled cake

⏱ Time: 20 min prep | 12-15 min bake | 1 hour chill time

📝 Ingredients

Carrot Cake Roll:

3/4 cup (90g) all-purpose flour

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3 large eggs

3/4 cup (150g) granulated sugar

2 tbsp vegetable oil

1 tsp vanilla extract

1 cup (120g) finely grated carrots

1/2 cup (50g) chopped walnuts or pecans (optional)

Cream Cheese Frosting Filling:

8 oz (225g) cream cheese, softened

1/4 cup (60g) unsalted butter, softened

2 cups (240g) powdered sugar, sifted

1 tsp vanilla extract

Pinch of salt

👩‍🍳 Instructions

1. Preheat oven:
Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan (or a similar-sized baking sheet) and line it with parchment paper for easy removal.

2. Make the carrot cake batter:
In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.

In a separate large bowl, beat the eggs and granulated sugar together until light and fluffy (about 3 minutes).

Stir in vegetable oil and vanilla extract.

Gradually add the dry ingredients into the wet ingredients, mixing until just combined.

Fold in the grated carrots and nuts (if using).

3. Bake the carrot cake roll:
Pour the batter into the prepared jelly roll pan and spread it evenly.

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, place a clean kitchen towel on a flat surface and sprinkle it with powdered sugar.

Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Peel off the parchment paper gently.

Roll the cake up in the towel (starting from the short end) while it’s still warm, and let it cool completely.

4. Make the cream cheese frosting filling:
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.

5. Assemble the cake roll:
Once the cake has cooled completely, carefully unroll it from the towel.

Spread the cream cheese frosting evenly over the surface of the cake.

Re-roll the cake gently without the towel, ensuring the frosting stays inside the roll.

6. Chill and Serve:
Wrap the rolled cake in plastic wrap and refrigerate it for at least 1 hour (this helps the cake set and makes it easier to slice).

Before serving, dust with powdered sugar, and slice into 1-inch pieces.

✨ Optional Toppings:
Chopped nuts (walnuts or pecans) sprinkled on top for extra crunch and flavor.

A light drizzle of caramel or maple syrup for an extra indulgent touch.

Grated carrot on top for decoration and freshness.