Description
If you’re looking for a show-stopping dessert that blends cozy spices, rich creaminess, and impressive presentation, this Carrot Cake Roll with Cream Cheese Frosting Filling is exactly what you need. With its tender, spiced carrot cake swirled around a tangy-sweet cream cheese filling, this recipe is a perfect fit for holiday desserts, easy dinner party treats, spring baking, or a delightful make-ahead breakfast idea. It’s moist, flavorful, and easier to make than you might think—an easy recipe that delivers big on taste and wow factor. Whether you’re searching for brunch food ideas, healthy-ish dessert options, or just craving a classic done beautifully, this carrot cake roll is ready to impress.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 large eggs, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2 cups finely grated carrots (about 2–3 medium carrots)
1/4 cup chopped pecans or walnuts (optional)
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
Powdered sugar for dusting
Extra shredded carrots or chopped nuts (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate large bowl, beat eggs, granulated sugar, and brown sugar on high for 2–3 minutes until thick and light. Add vanilla extract.
4. Gently fold the dry ingredients into the wet mixture. Stir in grated carrots and optional nuts.
5. Spread the batter evenly into the prepared pan. Bake for 10–13 minutes or until the cake springs back when touched.
6. Immediately invert the hot cake onto a clean towel dusted with powdered sugar. Carefully remove parchment and roll up the cake with the towel. Let it cool completely.
7. While the cake cools, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Beat until fluffy.
8. Once cooled, unroll the cake and spread the frosting evenly over it. Re-roll without the towel, wrap in plastic, and chill for at least 1 hour.
9. Before serving, dust with powdered sugar and garnish as desired. Slice and serve chilled.
Notes
Use freshly grated carrots for better moisture and texture—avoid pre-shredded store-bought carrots.
Be sure to roll the cake while it’s still warm to avoid cracking.
Chill the assembled roll before slicing for neat, clean pieces.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: carrot cake roll, cream cheese filling, easy dessert, holiday dessert, make-ahead dessert, breakfast ideas, food ideas