Carrot Cake Roll with Cream Cheese Frosting
This Carrot Cake Roll with Cream Cheese Frosting is the perfect spring or Easter dessert! Moist spiced carrot cake is rolled up with a rich and fluffy cream cheese filling, creating a show-stopping treat that’s easier to make than you think. With cozy cinnamon, nutmeg, and sweet carrots in every bite, this cake roll is the ultimate indulgence for family gatherings, holiday celebrations, or anytime you’re craving a sweet slice of comfort.
Ingredients:
For the Carrot Cake Batter:
¾ cup (94g) all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
3 large eggs
½ cup (100g) granulated sugar
2 tbsp (25g) brown sugar
1 tsp vanilla extract
2 cups (200g) finely grated carrots
2 tbsp (30ml) vegetable oil
For the Cream Cheese Filling:
1 cup (225g) cream cheese, softened
4 tbsp (60g) unsalted butter, softened
1 cup (120g) powdered sugar
1 tsp vanilla extract
Instructions:
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until pale and thick. Mix in the oil and vanilla, then stir in the grated carrots.
Gently fold the dry ingredients into the wet mixture until just combined.
Grease and line a jelly roll pan with parchment paper. Spread the batter evenly into the pan. Bake at 350°F (180°C) for 12–15 minutes, or until the cake springs back when lightly pressed.
While still warm, place the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, then roll the cake up in the towel from the short end. Let it cool completely while rolled.
Beat cream cheese and butter until smooth. Add vanilla and powdered sugar, then whip until light and fluffy.
Unroll the cooled cake, spread the cream cheese filling evenly over the top, then roll it back up (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
Dust with powdered sugar before serving for a beautiful finish.
Tips & Variations:
Add chopped walnuts or pecans to the batter for crunch.
Sprinkle the filling with shredded coconut for extra texture.
Make ahead and store in the fridge for up to 3 days.
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