This Carrot Cake Roll is a delightful twist on the traditional carrot cake, combining all the classic flavors in a light, airy roll with a creamy, tangy cream cheese filling. Perfect for special occasions or just a sweet treat, this dessert is sure to impress!

Ingredients

Cake:

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups grated carrots (about 2 large carrots)

Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar, sifted
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

How to Make Carrot Cake Roll

Step-by-Step Instructions

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.

2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this mixture aside.

3. Beat Eggs and Sugars:
In a large bowl, use an electric mixer on high speed to beat the eggs, granulated sugar, and brown sugar until the mixture is thick and light in color, about 2-3 minutes. Then, mix in the vanilla extract.

4. Add Carrots and Dry Ingredients:
Gently fold the grated carrots into the egg mixture. Gradually add the dry ingredients to the wet mixture, folding until just combined. Be careful not to overmix to keep the batter light.

5. Bake the Cake:
Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched in the center.

6. Roll the Cake:
While the cake is baking, prepare a clean kitchen towel by laying it flat on the counter and dusting it with powdered sugar. Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper, and starting from a short end, roll the cake up in the towel. Allow it to cool completely while rolled up to set the shape.

7. Prepare the Filling:
In a medium bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract together until smooth and creamy.

8. Fill the Cake Roll:
Once the cake has completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges to prevent the filling from oozing out.

9. Roll and Chill:
Gently re-roll the cake (this time without the towel), wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to set the filling.

10. Serve:
Slice the Carrot Cake Roll and serve chilled. Store any leftovers in the refrigerator.

Helpful Tips

• Use Fresh Carrots: Grate your carrots fresh for the best texture and moisture.
• Rolling Technique: Rolling the cake while it’s warm helps prevent cracks. If it does crack, the filling will help hide imperfections!
• Chill Time: Allowing the roll to chill thoroughly ensures clean slices when serving.

Frequently Asked Questions

Can I freeze the Carrot Cake Roll?
Yes, you can freeze it! Wrap the roll tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.

What can I use instead of cream cheese in the filling?
If you prefer a lighter filling, you can substitute the cream cheese with mascarpone or a thick Greek yogurt, though it will alter the flavor slightly.

Can I add nuts or raisins to the cake?
Absolutely! You can fold in 1/2 cup of chopped nuts or raisins into the batter before baking for extra texture.

Storage Instructions

Store the Carrot Cake Roll in the refrigerator, wrapped in plastic wrap, for up to 3 days. This cake is best served chilled, but you can allow it to sit at room temperature for about 15 minutes before serving if you prefer a softer texture.