Carrot Cake Roll with Cream Cheese Frosting Filling Recipe
A delightful twist on the traditional Easter dessert, this Carrot Cake Roll features a spiced carrot cake rolled with the most delicious cream cheese frosting.
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Servings: 12 slices
Equipment
- 10x15-inch jelly roll pan
- Parchment paper
- Spatula set
Ingredients
Carrot Cake
- ¾ cup 90 g all-purpose flour (measured by stirring, spooning, and leveling)
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup 150 g granulated sugar
- 3 large eggs
- 2 tablespoons oil canola or vegetable
- 1 teaspoon vanilla extract
- 2 cups 170 g shredded carrots, loosely packed
The BEST Cream Cheese Frosting
- 8 oz 226 g brick cream cheese, chilled
- 8 tablespoons 113 g unsalted butter, at room temperature
- 1 cup 120 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Heat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper. To keep the paper in place, lightly spray the pan with cooking spray. Optionally, spray the parchment paper with a cooking spray that contains flour, such as Baker's Joy, to further reduce the chance of sticking.
- Prepare the Carrot Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside. In a separate large bowl, whisk the eggs, then mix in the sugar, oil, and vanilla extract. Gradually stir the dry mixture into the wet mixture until nearly combined. Gently fold in the shredded carrots.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10-13 minutes or until the cake springs back when touched lightly, or a toothpick inserted in the center comes out clean.
- Roll the Cake: As soon as the cake is out of the oven, roll it up from the short end to the short end while it's still warm, keeping it inside the parchment paper. Allow it to cool for about 10 minutes.
- Make the Cream Cheese Frosting: In a large bowl, beat the cream cheese until smooth. Gradually add the butter, 2 tablespoons at a time, beating well after each addition. Mix in the powdered sugar and vanilla extract until well combined.
- Unroll and Frost the Cake: Gently unroll the cake. If it cracks slightly, handle it carefully. If it's still warm, allow it to sit unrolled for a few more minutes to let any excess heat or steam escape. Spread the cream cheese frosting evenly across the cake, leaving a 1-inch border unfrosted on the end that will be rolled towards.
- Re-roll the Cake: Starting from the frosted end, roll the cake up again, tucking and rolling it tightly toward the unfrosted edge. Gradually remove the parchment paper as you roll. Once rolled, discard the parchment paper.
- Chill the Cake Roll: Wrap the entire cake roll in plastic wrap and refrigerate or freeze it for at least 1 hour (freezing is recommended for easier slicing).
- Slice and Serve: Use a hot knife to slice the cake while it is still cold or frozen. To heat the knife, run it under hot water, and then dry or leave it slightly wet if slicing a frozen roll. Allow slices to thaw for 20-30 minutes at room temperature before serving.
Notes
Allowing the cake to cool slightly (about 5-10 minutes) before spreading the frosting helps minimize "sweating," which can cause the cake to stick to the parchment paper.