Carrot Cake Roll with Cream Cheese Icing Filling

Rolling in Sweet Bliss: Mastering the Art of Carrot Cake Roll with Cream Cheese Icing Filling”

Embark on a delightful journey of sweetness with our Carrot Cake Roll—a culinary masterpiece that combines the moist richness of carrot cake with the elegance of a roll, all crowned with a luscious cream cheese icing filling. This recipe is not just about baking; it’s a celebration of flavors, textures, and the joy that comes with crafting a dessert that leaves a lasting impression. Join us as we dive into the world of Carrot Cake Rolls, where each slice unfolds layers of indulgence and warmth.


For the Carrot Cake:

  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 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 salt
  • 1 cup finely grated carrots

For the Cream Cheese Icing Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

For Dusting (Optional):

  • Powdered sugar


  1. Preheat and Prep:
    • Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly-roll pan with parchment paper.
  2. Whisk and Whip:
    • In a large bowl, beat eggs with an electric mixer until thick and pale. Gradually add sugar, beating well after each addition. Stir in pumpkin puree and vanilla extract.
  3. Dry Ingredients Dance:
    • In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined.
  4. Fold in Carrots:
    • Gently fold in the finely grated carrots, ensuring an even distribution within the batter.
  5. Spread and Bake:
    • Spread the batter evenly into the prepared jelly-roll pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
  6. Roll It Up:
    • While the cake is still warm, turn it out onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper, then starting from one short end, roll the cake and towel together. Allow it to cool completely on a wire rack.
  7. Cream Cheese Filling Magic:
    • In a medium bowl, beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
  8. Unroll and Fill:
    • Carefully unroll the cooled cake. Spread the cream cheese icing evenly over the surface, leaving a small border.
  9. Roll Again:
    • Roll up the cake without the towel, starting from the same short end. Wrap it in plastic wrap and refrigerate for at least 1-2 hours to set.
  10. Slice and Serve:
    • Trim the edges for a clean finish, then slice your Carrot Cake Roll into delectable spirals. Dust with powdered sugar if desired.

Cook Notes

  • Grating Carrots:
    • Use the finest side of your grater to ensure the carrots integrate seamlessly into the cake, offering both flavor and moisture.
  • Rolling Tips:
    • When rolling the cake, do it gently but firmly. A slight crack is normal and adds to the rustic charm. The towel helps in achieving a uniform roll.
  • Chill for Perfect Slices:
    • Refrigerating the rolled cake before slicing ensures cleaner, neater portions.

Variations for Culinary Creativity

  1. Nuts for Crunch:
    • Add a cup of chopped nuts, such as walnuts or pecans, to the batter for an extra layer of crunch.
  2. Dried Fruits Extravaganza:
    • Mix in a half cup of golden raisins or chopped dried apricots to introduce bursts of sweetness.
  3. Spice It Up:
    • Enhance the spice profile by adding a pinch of ground ginger or cloves to the batter.
  4. Maple Glaze Marvel:
    • Drizzle the finished roll with a maple-flavored glaze for an autumnal twist.

Keto and Low-Carb Adaptations

Keto Version:

  • Almond Flour Base: Replace all-purpose flour with almond flour for a keto-friendly alternative.
  • Sugar Substitute: Swap granulated sugar with a keto-friendly sweetener like erythritol or monk fruit.

Low-Carb Version:

  • Reduced Sugar Content: Decrease the amount of sugar in the cream cheese icing or use a sugar substitute for a lower-carb option.
  • Nut Flour Blend: Combine almond flour with coconut flour for a low-carb flour blend while maintaining a desirable texture.

With each slice of our Carrot Cake Roll, indulge in the perfect marriage of sweet, spicy, and creamy flavors that dance on your taste buds. This recipe isn’t just about baking; it’s about creating a dessert that tells a story—a story of warmth, comfort, and the simple joy derived from the art of crafting something delightful. From the first whisk of eggs to the final dusting of powdered sugar, let the Carrot Cake Roll with Cream Cheese Icing Filling be your canvas for sweet memories and shared moments. May this recipe find a cherished place in your repertoire, inviting smiles and satisfaction with every velvety bite.

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