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Carrot Cake Roll with Cream Cheese Frosting Filling

A delightful twist on the classic carrot cake, this Carrot Cake Roll features warm spices and a creamy filling, making it a stunning and easy dessert for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert, Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups finely grated carrots Grate carrots finely for better integration.
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
For the Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a jelly-roll pan (15×10 inches) with parchment paper.
  2. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined.
  3. Slowly incorporate the vegetable oil until smooth.
  4. Fold in the grated carrots.
  5. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add to the wet ingredients until just combined.
  6. Pour the batter into the prepared pan and bake for about 15 minutes.
  7. Once baked, let the cake cool in the pan for 5 minutes. Then roll the cake with the parchment paper from one end to the other and allow it to cool completely.
Filling and Assembly
  1. In a mixing bowl, beat the cream cheese, butter, powdered sugar, and vanilla extract until fluffy and creamy.
  2. Unroll the cooled cake gently, spread the filling over the top, and roll it back up without parchment.
  3. Wrap in plastic wrap and refrigerate for at least an hour before slicing.

Notes

Chill the roll before slicing for clean cuts. Store leftovers in the refrigerator for up to 4 days or freeze individual slices for up to 3 months.