🥕Carrot Cake Roll With Cream Cheese Filling😋


For The Carrot Cake:

  • 3 large eggs
  • 2/3 cup sugar
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg — (optional)
  • 2 tsp cinnamon
  • 3/4 cup cake flour
  • 2 cups shredded carrots — (drained if they are too wet)
  • powdered sugar for rolling

For the Cream Cheese Filling:

  • 6 oz cream cheese at room temperature
  • 4 tbsp unsalted butter at room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract



Cake Roll:

1 Preheat oven to 350 F. Generously spray a 10×15 in jelly roll pan with cooking spray, line with parchment paper. Spray paper with cooking spray and lightly flour it. Set a side.

2 Beat eggs on high for 3 minutes. Add sugar and beat for 3-4 minutes, on high until pale and frothy. Add vanilla extract and oil, mix to combine.

3 In a separate bowl combine flour, salt, baking powder, ginger, nutmeg and cinnamon. Stir dry ingredients into wet ingredients, until just combined, Do not over mix. Stir in carrots.

4 Transfer mixture into prepared pan, spread it using a spatula. Bake for 15-16 minutes until done, but still soft.

5 While carrot cake is baking, line a clean kitchen towel and sprinkle a generous amount of powdered sugar over it.

6 When cake is finished baking, take it out of the oven and quickly turn it over the kitchen towel, sprinkled with powdered sugar.

7 Starting at the short end, roll the cake with the towel. Let it cool completely for a few hours.


1 While cake is cooling, make the frosting.

2 In the bowl of a stand mixer with paddle attachment, beat butter and cheese until smooth. Add vanilla, then powdered sugar and beat until smooth.

To Assemble:

1 When cake is completely cool, carefully until it. Spread cream cheese frosting evenly and roll tightly. Chill cake roll for 1 hour, so it firms up a little.

2 Dust the top with powdered sugar. Slice and enjoy!


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