Oh my goodness, have you ever tried a *carrot cake roll with cream cheese frosting filling*? It’s like the ultimate dessert hug! This recipe is a delightful twist on traditional carrot cake, transforming it into a beautiful rolled cake that’s both elegant and approachable. Trust me, it’s a showstopper for any gathering, and the creamy filling just takes it to a whole new level of yumminess! I remember the first time I made this for a family gathering—everyone was raving about it, and I felt like a superstar baker! The combination of warm spices and fresh carrots wrapped up with that rich, velvety cream cheese frosting is simply irresistible. Once you try it, you’ll be hooked, and I can’t wait for you to experience the joy of rolling it up and slicing into this luscious treat!
Ingredients for Carrot Cake Roll with Cream Cheese Frosting Filling
- 1 cup all-purpose flour: This is the base of your cake, giving it structure. Make sure to spoon it into your measuring cup to avoid packing it down.
- 1 teaspoon baking powder: This helps the cake rise, making it light and fluffy.
- 1 teaspoon baking soda: A little extra lift that works with the acidity of the carrots.
- 1/2 teaspoon salt: Just a pinch to enhance all those wonderful flavors.
- 1 teaspoon ground cinnamon: The warm spice that makes this cake feel like a cozy hug!
- 1/2 teaspoon ground nutmeg: A dash of nutmeg adds a lovely depth.
- 3 large eggs: They provide moisture and help bind everything together.
- 1 cup granulated sugar: Sweetness that balances the spices and carrots.
- 1/2 cup vegetable oil: This keeps the cake moist and tender.
- 1 cup grated carrots: Freshly grated for that lovely texture and natural sweetness.
- 1 teaspoon vanilla extract: Pure vanilla adds a wonderful aroma and flavor.
- 8 ounces cream cheese, softened: The star of the filling—rich, creamy, and oh-so-delicious!
- 1/4 cup butter, softened: This adds a bit of richness to the filling.
- 2 cups powdered sugar: For a sweet, creamy frosting that’s easy to spread.
- 1 teaspoon vanilla extract (for frosting): A hint of vanilla to elevate that cream cheese flavor.
How to Prepare Carrot Cake Roll with Cream Cheese Frosting Filling
Preheat and Prepare the Pan
First things first—let’s get that oven preheating to 350°F (175°C). While it’s warming up, grab a 15×10-inch jelly roll pan, grease it up a bit, and line it with parchment paper. This will help your cake come out easily and keep it from sticking. You’re going to love how simple this is!
Mix the Dry Ingredients
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Just whisk them together until they’re nicely blended. This step is key to ensuring your cake has that wonderful spice flavor throughout!
Create the Batter
In another bowl, beat the eggs and sugar together until they’re light and fluffy—this usually takes about 2-3 minutes. Then, mix in the vegetable oil, grated carrots, and vanilla extract until everything is well combined. Gradually fold in the dry ingredients, being careful not to overmix. You want a lovely, smooth batter!
Bake the Cake
Pour your beautiful batter into the prepared pan and spread it evenly. Pop it into the oven and bake for about 13-15 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean—no batter sticking, just a little crumb!
Cool and Roll the Cake
Once baked, take it out of the oven and let it cool for a few minutes. Then, invert the cake onto a clean kitchen towel that’s been dusted with powdered sugar. This little trick helps prevent sticking! Roll the cake up with the towel still inside and let it cool completely. This step is super important for getting that perfect roll!
Prepare the Cream Cheese Filling
While the cake cools, let’s whip up the filling! In a bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add in the powdered sugar and a splash of vanilla extract. Mix until it’s dreamy and fluffy—this filling is going to be the star of the show!
Assemble the Carrot Cake Roll
Now, gently unroll your cooled cake and spread that luscious cream cheese filling evenly over it. Don’t be shy—make sure to cover every inch! Then, carefully roll the cake back up without the towel. Wrap it in plastic wrap and pop it in the fridge for at least an hour before slicing. Trust me, the chilling makes it even more delicious!
Why You’ll Love This Recipe
- It’s a stunning centerpiece for any dessert table, yet super easy to make!
- The combination of spices and cream cheese filling is absolutely irresistible.
- Perfect for sharing—each slice is like a little piece of joy!
- Quick to prepare, with a total time of under two hours.
- Great for any occasion, from birthdays to casual family dinners.
Tips for Success
To ensure your *carrot cake roll with cream cheese frosting filling* turns out perfectly, here are my top tips! First, make sure all your ingredients are at room temperature, especially the cream cheese; it makes mixing so much easier. When rolling the cake, do it gently to avoid cracks—if it does crack, don’t worry; it’ll still taste amazing! Also, let the cake cool completely before adding the filling; this prevents it from melting. Lastly, if you have any leftover filling, it’s delicious as a dip for fruit or extra cake slices!
Nutritional Information
Each slice of this delightful *carrot cake roll with cream cheese frosting filling* packs about 250 calories. You’ll find around 10g of fat, including 3g of saturated fat, and it contains 20g of sugar. Plus, there’s 3g of protein and 36g of carbohydrates, making it a satisfying treat to enjoy in moderation!
FAQ about Carrot Cake Roll with Cream Cheese Frosting Filling
Can I use a different frosting? Absolutely! If cream cheese isn’t your thing, you can try whipped cream or a simple buttercream. Just make sure it’s spreadable!
What if my cake cracks while rolling? Don’t panic! It happens to the best of us. Just gently press it back together and cover it with frosting—no one will know!
Can I make this ahead of time? Yes, for sure! You can bake the cake a day in advance and store it in the fridge. Just add the filling right before serving for the freshest taste.
Is this recipe suitable for gluten-free diets? You can substitute the all-purpose flour with a gluten-free blend. Just make sure it’s a 1:1 ratio for the best results!
How should I store leftovers? Keep any leftover *carrot cake roll with cream cheese frosting filling* in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days. Enjoy it chilled for a refreshing treat!
Storage & Reheating Instructions
To keep your *carrot cake roll with cream cheese frosting filling* fresh, store any leftovers in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out. It’ll stay delicious for up to 3 days! If you want to enjoy it later, you can also freeze the rolled cake without the filling; just wrap it securely and store it for up to 2 months. When you’re ready to indulge, thaw it in the fridge overnight. No need to reheat—this cake is delightful served cold!
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Carrot Cake Roll with Cream Cheese Frosting: 2 Irresistible Tips
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious carrot cake roll filled with creamy frosting.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup grated carrots
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs and sugar until light and fluffy.
- Add oil, grated carrots, and vanilla to the egg mixture. Mix well.
- Gradually add the dry ingredients to the wet ingredients. Stir until combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 13-15 minutes or until a toothpick comes out clean.
- Once baked, remove from the oven and let it cool for a few minutes.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake with the towel and let it cool completely.
- For the filling, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until creamy.
- Unroll the cooled cake and spread the cream cheese filling evenly.
- Roll the cake back up without the towel. Refrigerate for at least 1 hour before slicing.
Notes
- Ensure the cake is completely cool before spreading the filling.
- Store any leftovers in the refrigerator.
- Can be topped with additional frosting if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: carrot cake roll, cream cheese frosting, dessert
