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Carrot Cake Roll with Cream Cheese Filling Recipe

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This Carrot Cake Roll with Cream Cheese Filling is a delightful twist on classic carrot cake, featuring a moist, spiced cake rolled with a rich, creamy filling and topped with a sweet vanilla glaze. Perfect for special occasions or a delicious dessert, this recipe combines warm spices and fresh shredded carrots for a flavorful, moist roll that is sure to impress.

Ingredients

For the Cake:

  • 3/4 cup flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tbsp vegetable oil
  • 1 tsp pure vanilla extract
  • 3 medium carrots, shredded

For the Filling:

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

For the Glaze Drizzle:

  • 3 cups confectioners sugar
  • 1/2 tsp vanilla extract
  • 10-11 tbsp milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375 degrees F and line a 15 x 10 inch jelly roll pan with parchment paper, leaving a little overhang on each side for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves to combine all the spices evenly.
  3. Beat Eggs and Sugar: In a large bowl, whisk the eggs and granulated sugar until well combined and slightly fluffy.
  4. Add Oil, Vanilla, and Carrots: Stir in the vegetable oil, vanilla extract, and shredded carrots to the egg mixture until evenly mixed.
  5. Combine Batter: Gradually add the dry ingredients to the wet ingredients and fold gently until just incorporated; avoid overmixing to maintain a light texture.
  6. Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it into an even layer. Bake for 12 minutes or until the cake springs back lightly when touched.
  7. Roll the Cake: Immediately remove the cake from the pan using the parchment paper overhang and place it on a large wood cutting board. Gently roll the cake lengthwise while warm to prevent cracking, then transfer to a cooling rack and let cool completely.
  8. Prepare the Filling: In a medium bowl, whisk together the confectioners sugar, softened cream cheese, softened butter, and vanilla extract until smooth and creamy.
  9. Fill and Reroll: Carefully unroll the cooled cake, spread the cream cheese filling over the surface, leaving a small border around the edges. Reroll the cake tightly.
  10. Chill: Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set the filling and enhance flavor.
  11. Make the Glaze: When ready to serve, whisk together the confectioners sugar, vanilla extract, and milk until smooth and free of lumps to create the glaze.
  12. Serve: Drizzle the glaze over the chilled cake roll, slice, and enjoy your delicious carrot cake roll with cream cheese filling!

Notes

  • Rolling the cake while warm prevents cracks and makes it easier to shape.
  • Ensure the cream cheese and butter are softened to create a smooth filling.
  • You can use parchment paper to help remove the cake easily without breaking.
  • For a thicker glaze, use less milk; for thinner glaze, add slightly more milk.
  • Chilling the cake roll helps the filling firm up and makes slicing neater.

Find it online: https://cookedbysarah.com/carrot-cake-roll-with-cream-cheese-filling-recipe/