Carrot Cake Roll with Cream Cheese Filling

This Easy Carrot Cake Roll is everything you love about the dessert all rolled up! The sweet with a hint of spice cake wraps around a decadent cream cheese filling.

This Easy Carrot Cake Roll is everything you love about the dessert all rolled up! The sweet with a hint of spice cake wraps around a decadent cream cheese filling.

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From a young age, carrot cake has always been one of my top choices. I love it so much that we chose it in a couple layers of our wedding cake! Of course, it’s not complete without cream cheese. Carrot cake is composed of every flavor I love: sweetness, the spices, and a touch of tangy goodness from the cream cheese.

Every bunny will love this for Easter — or any time of the year! It’s perfect for picnics, cookouts, birthdays, bridal and baby showers, and even to take into the office for everyone to enjoy.

MORE Easter-Themed Recipes to Try:

Up close view of cream cheese filling

Ingredients to Make an Easy Carrot Cake Roll:

  • All-purpose flour
  • Ground cinnamon
  • Baking powder
  • Salt
  • Ground ginger
  • Eggs
  • Granulated sugar
  • Pure vanilla extract
  • Vegetable oil
  • Carrots
  • Powdered sugar
  • Cream cheese
  • Salted sweet cream butter

How to Make a Carrot Cake Roll:

Cake:
Preheat the oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.

In a medium-sized mixing bowl whisk together the all-purpose flour, ground cinnamon, baking powder, salt, and ground ginger. Set it aside.

Beat the eggs for 5 minutes, until the eggs are a light frothy yellow. Don’t skip on this. Beat the full five minutes. This works better in a stand mixer however doing it in with a hand mixer also works jus takes more time.

Add the sugar, vanilla, and oil then continue beating until well combined. Fold in the flour mixture then fold in the shredded carrots.

Evenly pour and evenly spread the cake batter into the prepared jelly roll pan.
Bake for 10 to 12 minutes.

Remove the cake from the oven. Heavily dust the top of the tea towel with powdered sugar. Immediately place the tea towel on top of the cake. Lay the cutting board on top of the tea towel. Quickly flip the cake over, so it is laying on top of the dusted tea towel. Carefully and slowly peel the parchment paper off of the cake. Generally this comes right off if you spread the parchment paper well with the oil.

Flip one end of the tea towel over one of the short ends of the cake. Slowly begin to roll one end towards the other. Once rolled, set it aside to completely cool. I usually cool this overnight.

Filling:
To make the filling, in a medium-size mixing bowl and with a handheld mixer to cream together the cream cheese and butter for 2 minutes.

Add the vanilla and powdered sugar slowly. Blend well.

Finshing:

Once the cake is cooled slowly unroll the cake. Using a silicone spatula smooth the cream cheese mixture over the surface of the cake avoiding the edges.
Slowly roll the cake back up making sure to start tightly but carefully.

Place on a plate and shift powdered sugar over the top.

Powdered sugar on top of the carrot cake roll completes this delicious dessert
This Easy Carrot Cake Roll is everything you love about the dessert all rolled up! The sweet with a hint of spice cake wraps around a decadent cream cheese filling.

Carrot Cake Roll

Yield: 10 Servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

This Easy Carrot Cake Roll is everything you love about the dessert all rolled up! The sweet with a hint of spice cake wraps around a decadent cream cheese filling.

Ingredients

Cake:

  • ¼ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoons salt
  • ½ teaspoon ground ginger
  • 3 large eggs
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons vegetable oil
  • 2 cups carrots, finely shredded (approximately 2 carrots)
  • ¼ cup powdered sugar, for dusting the cake when finished

Cream Cheese Filling:

  • 8 ounces cream cheese, softened
  • 4 tablespoons salted sweet cream butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

    Cake:


    Preheat the oven to 375°F. Line a 15x10-inch jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.

    In a medium-sized mixing bowl whisk together the all-purpose flour, ground cinnamon, baking powder, salt, and ground ginger. Set it aside.

    Beat the eggs for 5 minutes, until the eggs are a light frothy yellow. Don't skip on this. Beat the full five minutes. This works better in a stand mixer however doing it in with a hand mixer also works jus takes more time.

    Add the sugar, vanilla, and oil then continue beating until well combined. Fold in the flour mixture then fold in the shredded carrots.

    Evenly pour and evenly spread the cake batter into the prepared jelly roll pan.
    Bake for 10 to 12 minutes.

    Remove the cake from the oven. Heavily dust the top of the tea towel with powdered sugar. Immediately place the tea towel on top of the cake. Lay the cutting board on top of the tea towel. Quickly flip the cake over, so it is laying on top of the dusted tea towel. Carefully and slowly peel the parchment paper off of the cake. Generally this comes right off if you spread the parchment paper well with the oil.

    Flip one end of the tea towel over one of the short ends of the cake. Slowly begin to roll one end towards the other. Once rolled, set it aside to completely cool. I usually cool this overnight.

    Filling:


    To make the filling, in a medium-size mixing bowl and with a handheld mixer to cream together the cream cheese and butter for 2 minutes.

    Add the vanilla and powdered sugar slowly. Blend well.

    Finshing:

    Once the cake is cooled slowly unroll the cake. Using a silicone spatula smooth the cream cheese mixture over the surface of the cake avoiding the edges.
    Slowly roll the cake back up making sure to start tightly but carefully.

    Place on a plate and shift powdered sugar over the top.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 87mgSodium: 293mgCarbohydrates: 34gFiber: 1gSugar: 28gProtein: 4g

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This Easy Carrot Cake Roll is everything you love about the dessert all rolled up! The sweet with a hint of spice cake wraps around a decadent cream cheese filling.

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