Carrot Cake Roll with Cream Cheese Filling

Here is a yummy recipe for Carrot Cake Roll with Cream Cheese Filling with a moist and tender crumb. It’s the perfect dessert for Easter!

Ah, carrot cake. Traditional carrot cake is one of my all-time favorite desserts. There’s something about the sweetness of the carrots paired with the spices in the cake that just makes my taste buds happy.

This recipe for a carrot cake roll with cream cheese filling is definitely a winner in my book! This is a great recipe to make for Easter or any other springtime celebration. The cream cheese filling is absolutely heavenly, and the delicious spice cake itself is very moist and flavorful.

The best part is that it’s really easy to make – you just need to be careful when rolling it up so that the cake doesn’t crack. Trust me, it’s worth taking your time to make this delicious treat!

If you’re looking for an amazing classic carrot cake recipe, this is the one you need. Trust me, you won’t be disappointed!

Tips for the BEST Carrot Cake Roll

This easy carrot cake roll recipe results in a cake with a tender crumb, but you should be aware of some cake baking basics.

• Make sure NOT to over-mix the batter if you want a light, fluffy cake.
• Spoon and carefully level your flour, do not pack the flour or eyeball it.
• Use ingredients that are at room temperature.
• Shred your own fresh carrots for the best flavour.
• Do NOT open the oven door while baking.
• The cake is very thin and can break easily, so handle with care!
• Roll the cake carefully while still warm. It will be impossible to roll without breaking if you let it cool.
• Allow your cake to completely cool before frosting.
• If your cake roll does break while rolling, just use frosting to repair it.
• You can use this recipe to make carrot cake cupcakes too, just fill cupcake liners 2/3 full and bake for 20-22 minutes.

For the best carrot cake roll just be sure to follow the recipe carefully! You won’t be disappointed.

How to Store Leftover Carrot Cake Roll

This cake roll should be stored in an airtight container in the fridge because of the cream cheese frosting. If you don’t place it in an airtight container or it could dry out pretty quickly, so please store it correctly.

Carrot cake does freeze well and will last for up to three months if stored properly. Wrap leftover cake well in plastic wrap and then in an airtight container or resealable freezer bag.

Bring the cake to room temperature before serving.

Equipment Needed to Make Carrot Cake Roll

You can make the cake using just a bowl, whisk and a rubber spatula. You will also need a clean kitchen towel, parchment paper, and an offset spatula.

15-inch Jelly Roll Pan – Jelly roll pans are usually about 15×10″ with 1″ high sides, that keep the batter from overflowing as it rises in the oven.

Stand Mixer – A stand mixer makes life so much easier when it comes to making smooth and creamy frosting. You can use a large bowl and a whisk or hand mixer, but an electric mixer is life changing.

About Ingredients for the Carrot Cake Roll

Flour – Spoon and level the flour when measuring it, or your cupcakes may end up too dense.

Baking powder – Helps make the cupcakes rise.

Spices – A mix of cinnamon, nutmeg, and cloves gives the cupcake a lightly spiced flavour.

Salt – Makes all the other ingredients really shine.

Sugar – I use plain old white granulated sugar.

Eggs – Bring them to room temperature before starting.

Vegetable oil – I use vegetable oil but you can swap for any kind of fat you prefer with a low flavour profile like canola oil. You can also use unsweetened applesauce here for a lower fat option.

Carrots – Just grate them with a plain old box grater. You can shred them really fine or course, it doesn’t really matter. Be careful not to go overboard with your grated carrots because while the carrots bring a lot of flavour they also give the cupcakes a ton of moisture. You will need about 3-4 medium carrots.

Vanilla – Pure vanilla extract is best but feel free to use artificial if that is what you have on hand.

Cream cheese – Use full fat cream cheese for the best flavour.

Butter – Helps to firm up the frosting, I usually use salted because that is what I have on hand.

Powdered sugar – Icing sugar or confectioners sugar.

Walnuts – You can substitute with pecan pieces if you like.

You can also heat pre-made cream cheese frosting in the microwave and pour it over the rolled cake for a quick way to frost the cake.

Looking for More Easter Dessert Recipes

Check out more of my favourite Easter desserts.

Carrot Strawberries are a super cute twist on chocolate covered strawberries that make them perfect for Easter Dessert! Try using them as a delicious Easter cupcake topper!

Mini Egg Rice Krispie Treats are a really easy twist on the classic rice cereal treats that make for a yummy Easter dessert for kids.

From-scratch Easter Brownies are filled with whoppers and topped off with pastel M&Ms, they are perfectly chewy inside with crispy edges.

How to Make Carrot Cake Roll with Cream Cheese Filling

Yields: 12 Servings | Prep Time: 15 minutes | Cook Time: 12 minutes

Ingredients:

• 1 Cup All-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1/2 tsp salt
• 1 cup sugar
• 2 large eggs, beaten
• 1/2 cup vegetable oil
• 1 1/2 cups carrots, grated
• 1 tsp vanilla

For the Cream Cheese Frosting:

• 1 package (8 oz) Cream cheese, softened
• 1/4 Cup butter, softened
• 2½ Cups powdered sugar, divided
• 1 tsp vanilla
• 1 ½ C chopped walnuts

Directions:

Preheat oven to 350 degrees F and line a jelly roll sheet with parchment paper.

Whisk dry ingredients in a medium bowl.

Beat sugar, eggs, oil and vanilla together in a large mixing bowl until well combined.

Slowly stir dry mixture into the wet ingredients until just combined. Then fold in the carrots.

Pour batter onto the prepared pan.

Bake in the oven for 10-12 minutes or until a toothpick comes out clean

Place a large kitchen towel onto your work surface and sprinkle with ½ cup of powdered sugar

Once timer goes off, carefully flip over the cake onto a clean tea towel.

Remove the parchment paper

Carefully roll the cake up, starting from one of the short sides, making sure the towel is being wrapped with the cake

Roll the cake into a tube and allow to cool completely.

Meanwhile, beat cream cheese and butter together in a medium bowl with an electric mixer until smooth and creamy.

Beat in 2 cups powdered sugar and vanilla until light and fluffy.

Unwrap the cooled cake roll carefully.

Spread 3/4 of the cream cheese frosting onto the cake using an offset spatula, and sprinkle with ¾ of a cup of the chopped walnuts.

Carefully re-roll the cake back into a log.

Smooth the rolled cake over with the remaining cream cheese icing.

Sprinkle remaining chopped walnuts over the top of the cake.

Serve and enjoy!

Well, there you have it! Our delicious Carrot Cake Roll recipe with Cream Cheese Filling recipe. We hope you give it a try and let us know what you think. You’ll never want plain old carrot cake again!

Be sure to share pictures of your creation on our social media pages or tag us in them on instagram (@lifeluvliz).

We can’t wait to see how they turn out! In the meantime, happy cooking!