By This Carrot Cake Roll with Cream Cheese Frosting Filling balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Carrot Cake Roll with Cream Cheese Frosting Filling captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Carrot Cake Roll with Cream Cheese Frosting Filling becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Cake:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups finely grated carrots
Powdered sugar (for dusting)
For the Cream Cheese Filling:
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
PREPARATION STEPS
Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease and flour the parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract until thick and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots.
Spread the batter evenly in the prepared pan.
Bake for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar.
When the cake is done, immediately loosen the edges and carefully invert it onto the prepared towel. Peel off the parchment paper.
Starting at the short end, carefully roll up the cake and towel together. Let it cool completely on a wire rack.
For the Filling:
In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Assembly:
Once the cake is completely cool, unroll it gently. Spread the cream cheese filling evenly over the cake.
Carefully re-roll the cake without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before serving.
Before serving, dust the cake roll with additional powdered sugar if desired.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
