Carrot Cake Roll with Cream Cheese Frosting Fillin
Ingredients
For the Carrot Cake Roll
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup granulated sugar
1/3 cup packed light brown sugar
2 teaspoons vanilla extract
2 cups finely grated carrots
Powdered sugar (for rolling)
For the Cream Cheese Frosting Filling
8 oz (225 g) cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar (sifted)
1 teaspoon vanilla extract
Instructions
1. Prepare the Pan
Preheat oven to 375°F (190°C).
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Make the Cake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large bowl, beat eggs, granulated sugar, and brown sugar until thick and pale.
Mix in vanilla extract.
Gently fold in the dry ingredients.
Fold in the grated carrots until evenly combined.
3. Bake
Spread the batter evenly into the prepared pan.
Bake for 10–12 minutes, or until the cake springs back when lightly touched.
4. Roll the Cake
While hot, sprinkle a clean kitchen towel generously with powdered sugar.
Turn the cake out onto the towel and carefully peel off the parchment paper.
Starting from the short end, gently roll the cake up with the towel inside.
Let cool completely (rolled).
5. Make the Cream Cheese Filling
Beat cream cheese and butter until smooth and creamy.
Add powdered sugar and vanilla extract.
Beat until light and fluffy.
6. Fill & Re-Roll
Carefully unroll the cooled cake.
Spread an even layer of cream cheese frosting over the cake.
Re-roll tightly (without the towel).
7. Chill & Serve
Wrap the cake in plastic wrap and refrigerate for at least 1 hour.
Dust with powdered sugar or frost the top if desired.
Slice and serve.
Tips & Variations
Add 1/2 cup chopped walnuts or pecans for extra crunch.
For extra spice, add a pinch of cloves.
Best stored in the refrigerator for up to 3 days.
Slice with a sharp knife, wiping between cuts for clean slices.
