A Carrot Cake Roll is a stunning and elegant twist on the classic layer cake, offering all the warm, spiced flavor and moist texture of traditional carrot cake in a beautiful, spiral presentation that is sure to impress. This recipe creates a surprisingly thin and flexible sheet of cake that is lightly spiced with cinnamon, ginger, and nutmeg, and packed with finely grated carrots for natural sweetness and moisture. The magic happens immediately after baking, when the warm cake is rolled with a towel to “train” its shape, preventing cracks once it’s filled. After cooling, it is unrolled, spread with a luxuriously smooth and tangy cream cheese filling, and then re-rolled into a perfect spiral. The result is a dessert that is visually spectacular, with a delightful contrast between the soft, spiced cake and the rich, creamy filling in every slice.
The genius of this dessert lies in its technique, which may seem daunting but is quite straightforward with careful attention. The key to a pliable cake that rolls without breaking is beating the eggs and sugar until they are thick and pale, which incorporates air and gives the cake structure. Baking it in a thin layer in a jelly roll pan ensures it cooks quickly and evenly. The most critical step is rolling the cake while it is still hot from the oven; this sets its memory so it can be filled and re-rolled later without splitting. The cream cheese filling, a simple blend of cream cheese, butter, and powdered sugar, provides the perfect tangy balance to the sweet cake. Chilling the completed roll firms up the filling and makes it easy to slice into beautiful, swirled servings that are perfect for any special occasion, from Easter brunch to a holiday dinner party.
Why You’ll Love This Recipe:
• Impressive Presentation: The beautiful spiral swirl makes it look like it came from a professional bakery.
• Perfect Balance of Flavors: The spiced carrot cake and tangy cream cheese filling are a classic, unbeatable combination.
• Light and Elegant: A thinner layer of cake and a ribbon of frosting offer a lighter alternative to a heavy layer cake.
• Make-Ahead Friendly: This dessert must be chilled, making it an ideal prepare-ahead option for stress-free entertaining.
Ingredients:
For the Carrot Cake:
- 3/4 cup (95g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3 large eggs, at room temperature
- 2/3 cup (135g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups (about 200g) finely grated carrots (peeled before grating)
- 1 tablespoon vegetable oil
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar, for dusting the towel
For the Cream Cheese Filling:
- 8 oz (225g) full-fat cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 cup (120g) powdered sugar, sifted
Instructions:
Step 1: Preheat Oven & Prepare Pan
• Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring the paper goes up the sides. Lightly grease the parchment paper with butter or non-stick spray.
Step 2: Mix Dry Ingredients
• In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This ensures the leavening and spices are evenly distributed.
Step 3: Make the Batter
• In a large bowl, using a hand mixer or stand mixer fitted with the whisk attachment, beat the room-temperature eggs, granulated sugar, and vanilla extract on high speed for 2-3 minutes. The mixture should be thick, pale yellow, and form a ribbon when the beaters are lifted.
• Switch to a spatula. Gently fold in the vegetable oil until incorporated. Then, fold in the finely grated carrots.
• Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix. If using, fold in the chopped nuts.
Step 4: Bake
• Pour and spread the batter evenly into the prepared jelly roll pan, reaching all corners.
• Bake for 10-12 minutes, or until the top of the cake springs back when lightly touched. Do not overbake, as a dry cake will crack.
Step 5: Roll the Cake
• While the cake is baking, lay a clean, thin kitchen towel (not terry cloth) on a work surface. Dust it generously with powdered sugar.
• As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the hot cake onto the prepared towel. Carefully peel off the parchment paper.
• Starting from one of the short ends, gently but firmly roll the cake up with the towel inside. Place the rolled cake, seam-side down, on a wire rack to cool completely (about 1-2 hours).
Step 6: Prepare the Filling
• In a medium bowl, beat the softened cream cheese and butter together until completely smooth and creamy. Beat in the vanilla extract.
• Gradually add the sifted powdered sugar, beating on low speed initially to avoid a cloud of sugar, then on medium-high until the filling is light and fluffy.
Step 7: Assemble the Roll
• Once the cake is completely cool, carefully unroll it. It will lie flat.
• Spread the cream cheese filling evenly over the entire surface of the cake, leaving a small border around the edges.
• Gently re-roll the cake, this time without the towel inside, using the towel as a guide. Don’t roll too tightly or the filling will squeeze out.
Step 8: Chill and Serve
• Wrap the finished cake roll tightly in plastic wrap and refrigerate for at least 1-2 hours, or until firm. This makes slicing much easier.
• Before serving, dust the top with additional powdered sugar. Use a sharp knife to slice into servings.
Tips:
• Room Temperature Ingredients: Using room-temperature eggs, cream cheese, and butter is crucial for a smooth batter and filling.
• Finely Grated Carrots: Use the small holes on a box grater. Large shreds can make the cake difficult to roll.
• The Immediate Roll: Rolling the cake while it is still hot and flexible is the most important step for preventing cracks.
• Chilling is Key: Do not skip the chilling step. It sets the filling and makes the roll firm enough to slice cleanly.
Storage Options:
• Refrigerator: Store the cake roll, wrapped in plastic wrap, in the refrigerator for up to 5 days.
• Freezing: This cake roll freezes very well. Wrap the unfrosted, cooled roll in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then fill and chill as directed. The filled roll can also be frozen for up to 1 month; thaw in the refrigerator before serving.
Carrot Cake Roll with Cream Cheese Frosting Filling is a show-stopping dessert that combines familiar, comforting flavors with an elegant and fun presentation. It’s a guaranteed crowd-pleaser that will become a treasured recipe. Enjoy
