Carrot Cake Roll Cream Cheese

This carrot cake roll with cream cheese filling puts a playful spin on the beloved carrot cake making it perfect for spring gatherings birthdays or whenever you crave a festive dessert. Moist spiced cake swirls around tangy cream cheese creating a beautiful treat that is easier to slice and share than any layer cake.

Ingredients

• All purpose flour: gives the cake a light tender crumb Use fresh unbleached for best results
• Baking powder: ensures the cake rises evenly and stays fluffy Always use fresh for reliable lift
• Cinnamon and nutmeg: bring warmth and classic carrot cake flavor Look for fragrant ground spices
• Granulated sugar: sweetens and helps the cake stay moist Organic cane sugar brings extra flavor
• Large eggs: provide structure and rich texture Let them come to room temperature before using
• Vanilla extract: deepens the cake’s aroma Choose pure vanilla for the best taste
• Grated carrots: are the star ingredient Use freshly grated for natural sweetness and moisture
• Cream cheese for the filling: adds creamy tang Make sure it’s full fat and softened
• Powdered sugar: sweetens the filling while keeping it smooth and easy to spread Sift it if lumpy
• Vanilla extract for the filling: rounds out the tanginess Pure vanilla gives the lightest floral note

Step-by-Step Instructions

Prepare the Jelly Roll Pan:

Line a ten by fifteen inch pan with parchment paper then lightly grease to prevent sticking This step is key for easy rolling later

Mix the Dry Ingredients:

In a medium bowl whisk together the flour baking powder cinnamon and nutmeg until well blended This ensures even spice distribution

Beat Eggs and Sugar:

In a large bowl beat eggs and granulated sugar on high for three to five minutes until thick and pale This step adds volume to the batter

Add Vanilla and Carrots:

Mix in the vanilla extract first then gently fold in the grated carrots until just combined Do not overmix for the best texture

Fold in Dry Ingredients:

Add the dry mix gently to the wet ingredients using a spatula Fold until just combined with minimal streaks left in the batter

Bake the Cake:

Pour the batter evenly into the lined pan and smooth the top Bake for twelve to fifteen minutes until a toothpick comes out clean

Prepare Towel for Rolling:

Dust a clean kitchen towel generously with powdered sugar This helps prevent the cake from sticking and adds sweetness

Roll the Cake While Warm:

Immediately turn the hot cake onto the towel peel off parchment and roll it up from the short end Let it cool in the towel for best shape

Make the Filling:

Beat cream cheese powdered sugar and vanilla until super smooth and creamy A hand mixer works best for this

Fill and Roll:

Gently unroll cooled cake evenly spread cream cheese filling all the way to the edges and roll back up as tightly as possible

Chill Then Slice:

Wrap the assembled roll in plastic and refrigerate at least one hour before slicing This helps the cake set and makes slicing easier

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I always get a little nostalgic when I smell the spices mixing with fresh carrots in the kitchen My daughter and I even argue over who gets to sprinkle the powdered sugar on the towel I always let her win since happy memories taste just as good as the cake

Storage Tips

Store your carrot cake roll wrapped in plastic in the refrigerator It stays fresh for up to four days and you can freeze slices for a month Thaw overnight in the fridge for the best texture This cake is surprisingly sturdy so you can transport it whole for potlucks and parties

Ingredient Substitutions

No nutmeg on hand Extra cinnamon works in a pinch For a dairy free option try a vegan cream cheese for the filling and watch your sweetness since some brands are tangier Walnuts or raisins can be folded into the batter if you crave some crunch or chew

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Serving Suggestions

Dust thick slices with extra powdered sugar for drama or add a handful of toasted pecans on top For a fun brunch treat serve narrow slices alongside fruit salad and coffee This roll always impresses on dessert platters and is right at home next to chocolate treats

The History Behind Cake Rolls

Cake rolls or roulades have been around since at least the nineteenth century especially in Europe where jelly rolls first became popular Swapping in carrot cake for the sponge batter gives this dessert a whimsical twist that feels both traditional and fresh It is truly a modern classic

Commonly Asked Questions

→ How do I prevent the cake from cracking when rolling?

Roll the cake while it's still warm in a powdered sugar-dusted kitchen towel to keep it pliable and prevent cracks.

→ Can I make this dessert ahead of time?

Yes, it can be prepared a day in advance. Chill wrapped in plastic wrap until ready to serve.

→ What is the best way to grate carrots for this dish?

Use the fine side of a box grater to create thin shreds, which blend smoothly into the batter.

→ Can I substitute the cream cheese filling?

Mascarpone or whipped sweetened ricotta can be used for a different flavor and texture.

→ How should leftovers be stored?

Refrigerate covered slices for up to three days to keep the filling and cake moist.