Carrot Cake Cream Cheese Roll

This carrot cake roll brings together everything you love about old-fashioned carrot cake and creamy tangy filling in a playful new format. Moist with just the right amount of spice and rolled around silky cream cheese, it slices into lovely spirals that make every occasion feel a little more special. The process is easier than you think and the cake stays beautifully tender thanks to fresh carrots.

I made my first carrot cake roll one Easter and it disappeared before I could set out the plates. Now my daughter insists we make two so we have leftovers for breakfast.

Ingredients

• Carrots: provide sweetness and moisture plus a vibrant orange color Choose firm medium carrots and grate fresh for the best result
• All purpose flour: forms the cake structure Look for unbleached flour for more flavor
• Granulated sugar: balances carrot and spice flavors Reach for regular white sugar for the fluffiest texture
• Cinnamon and nutmeg: add essential warmth and depth Use whole nutmeg and grate fresh if possible for bolder spice
• Eggs: give moisture and help the cake hold together Make sure they are at room temperature for even mixing
• Cream cheese: creates that classic tangy creamy filling Go for full fat brick style cream cheese for richness and spreadability
• Vanilla extract: enhances both the cake and filling Real vanilla gives the most aromatic result
• Baking powder: ensures a light airy cake Check freshness by seeing if a pinch fizzes in water
• Powdered sugar: keeps the filling smooth and is perfect for dusting Grab a bag without added starch for the creamiest finish

Step-by-Step Instructions

Preheat the Oven:

Heat your oven to three hundred fifty degrees Fahrenheit and line a ten by fifteen inch jelly roll pan with parchment paper Grease the parchment lightly to prevent sticking so the cake can be rolled without tearing

Combine Dry Ingredients:

In a medium bowl whisk together all purpose flour baking powder cinnamon and nutmeg until evenly combined This ensures spices and leavening are well distributed so every bite is full of flavor

Beat Eggs and Sugar:

In a large mixing bowl beat eggs and granulated sugar on high speed for three to five minutes until the mixture becomes thick and pale yellow This step incorporates air which helps the cake rise and keeps it soft

Blend Carrots and Dry Mix:

Fold in the grated carrots to the egg mixture using a gentle motion to avoid losing volume Once carrots are evenly distributed add the flour mixture and fold just until you see no streaks to avoid overmixing

Bake the Cake:

Pour the batter into your prepared pan smoothing the top to an even thickness Bake for twelve to fifteen minutes or just until a toothpick in the center comes out clean The cake should spring back lightly when touched

Prepare for Rolling:

While the cake bakes cover a clean kitchen towel with a generous layer of powdered sugar This keeps the cake from sticking and helps create a nonsticky exterior

Roll the Cake:

When the cake is done turn it out onto the dusted towel immediately Peel off the parchment starting at a short edge gently roll the cake up in the towel Roll while still warm to prevent cracks and let cool completely rolled up

Prepare the Filling:

In a medium bowl beat cream cheese powdered sugar and vanilla extract until very smooth and creamy Take your time to remove lumps for the perfect swirl inside the roll

Fill and Roll Up:

Unroll the cooled cake gently removing the towel Spread the cream cheese filling evenly over the surface right to the edges and reroll the cake carefully using the towel as a guide for even spirals

Chill and Serve:

Wrap the rolled cake tightly in plastic wrap and refrigerate for at least one hour Chilling helps the flavors blend and makes slices clean and pretty Dust with more powdered sugar before slicing

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Carrots are the real star in this dessert I buy a big bag and grate them by hand because I find the extra moisture and texture helps the cake stay tender Even my mom who claims to dislike carrots goes back for seconds when I serve this

Storage Tips

Keep your carrot cake roll covered in the fridge for up to four days It is best stored tightly wrapped to preserve the creamy texture and prevent drying out For best flavor let slices sit at room temperature for ten minutes before serving

Ingredient Substitutions

You can use half whole wheat flour for extra fiber but keep some white flour for tenderness If you need a dairy free version try whipped coconut cream instead of cream cheese or use a vegan cream cheese alternative

Serving Suggestions

This cake is beautiful on a spring or Easter dessert table Add a pretty drizzle of lemon glaze or decorate with candied carrot curls for a festive finish For parties cut into spirals and arrange on a platter with fresh berries or edible flowers

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Cultural Background

Carrot cake’s roots date back to times when sweeteners were scarce and carrots became the secret to moist flavorful cakes Over decades the recipe evolved into a beloved classic and the roll format simply adds new fun and elegance while staying true to tradition

Commonly Asked Questions

→ Why roll the carrot cake instead of making a standard cake?

Rolling the cake creates a beautiful swirl of cream cheese in each slice and makes the dessert easy to portion and serve.

→ How do you ensure the cake doesn’t crack during rolling?

Roll the cake while it's still warm using a towel dusted with powdered sugar; this keeps it pliable and prevents cracking.

→ What gives the cake its flavor?

Grated carrots, cinnamon, and nutmeg infuse the cake with natural sweetness, warmth, and depth of flavor.

→ Can the cake roll be made ahead?

Yes, it can be prepared in advance and refrigerated, allowing the flavors to meld and making it easy to slice when needed.

→ How should the finished cake roll be served?

Slice into even pieces and serve chilled or at room temperature. Dust with powdered sugar for an elegant finish.

→ What type of carrots work best?

Fresh, finely grated carrots offer the best texture and sweetness for this cake roll.