If you’re a fan of the classic carrot cake, get ready for a delightful twist that takes this beloved dessert to a whole new level. Today, we’re making an Easy Carrot Cake Roll with Cream Cheese Frosting Filling filled with a rich and creamy cream cheese frosting. This cake roll is not only delicious but also a showstopper with its beautiful spiral of moist carrot cake and velvety frosting. Perfect for special occasions or just a sweet treat to enjoy with your loved ones, this carrot cake roll will quickly become a favorite in your dessert repertoire.

The beauty of this recipe lies in its simplicity. Despite its elegant appearance, this carrot cake roll is surprisingly easy to make. The cake itself is soft, spiced just right, and studded with freshly grated carrots. But the real magic happens when you spread on the cream cheese frosting and roll it all up into a stunning spiral. It’s the perfect combination of flavors and textures, making each bite a true delight.

So, let’s get baking and create a dessert that’s as impressive as it is delicious!

Resume of the Recipe in Todd Wilbur’s Writing Style:

This Easy Carrot Cake Roll with Cream Cheese Frosting Filling delivers all the flavors of a traditional carrot cake with a modern twist. The cake is perfectly spiced, moist, and pairs beautifully with the rich cream cheese frosting that’s rolled right into the center. It’s an elegant yet simple dessert that’s sure to impress both visually and with every bite.

Whether you’re making this for a holiday gathering, a special celebration, or just because, this carrot cake roll is a must-try. It’s a classic dessert, reimagined!

The first time I made this Easy Carrot Cake Roll with Cream Cheese Frosting Filling was for my husband’s birthday. He’s a huge fan of carrot cake, but I wanted to surprise him with something a little different. When I brought out this cake roll, his eyes lit up, and the whole family couldn’t wait to dig in. As we sliced into it, revealing the beautiful spiral of cream cheese frosting, I knew I had a winner. It’s now become a tradition in our house, not just for birthdays but for any time we’re craving something special. The kids love helping me make it, especially when it comes to spreading the frosting and rolling up the cake. It’s a dessert that brings us all together, and it always gets rave reviews!

Why This Easy Carrot Cake Roll with Cream Cheese Frosting Filling:

• Classic Flavor: Combines the beloved flavors of traditional carrot cake with a modern twist.
• Elegant Presentation: The rolled design makes it a stunning dessert that’s perfect for any occasion.
• Simple Yet Impressive: Easy to make, but looks and tastes like a gourmet treat.

How to Make Easy Carrot Cake Roll with Cream Cheese Frosting:

1. Prepare the Cake Roll Pan: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving a bit of overhang on the sides for easy removal. Grease the parchment paper lightly.
2. Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, beat the eggs, granulated sugar, and brown sugar until thick and pale, about 2 minutes. Stir in the vanilla extract and grated carrots. Gently fold the dry ingredients into the wet ingredients until just combined.
3. Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
4. Roll the Cake: While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside. Let the cake cool completely in the towel.
5. Make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar and continue beating until the frosting is creamy and smooth.
6. Assemble the Cake Roll: Once the cake has cooled, carefully unroll it. Spread the cream cheese frosting evenly over the cake, leaving a small border around the edges. Re-roll the cake, this time without the towel, into a tight roll. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
7. Serve and Enjoy: Before serving, dust the top of the cake roll with powdered sugar. Slice into rounds and enjoy the beautiful spiral of cake and frosting.

Tips For Easy Carrot Cake Roll with Cream Cheese Frosting Filling

• Grate the Carrots Finely: For the best texture, finely grate the carrots so they blend smoothly into the cake batter.
• Cool Completely: Make sure the cake is completely cooled before unrolling it to prevent cracking.
• Chill for Easy Slicing: Chilling the cake roll before slicing helps it hold its shape and makes for cleaner cuts.

Substitutions and Variations:

• Nuts: Add 1/2 cup of finely chopped walnuts or pecans to the batter for a nutty crunch.
• Spices: Add a pinch of ground ginger or cloves for an extra layer of spice.
• Coconut: Stir in 1/4 cup of shredded coconut to the frosting for a tropical twist.

Make a Healthier Version:

• Low-Fat Cream Cheese: Use low-fat cream cheese to reduce the calories in the frosting.
• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Reduce Sugar: Use a sugar substitute like stevia in the cake batter to cut down on sugar.

Closing in Todd Wilbur Style:

And there you have it! This Easy Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on a classic dessert. It’s simple, elegant, and absolutely delicious. Give it a try and let us know how it turns out, and don’t forget to explore more of our mouth-watering recipes!

Frequently Asked Questions For Easy Carrot Cake Roll with Cream Cheese Frosting Filling

Can I make this cake roll ahead of time?
Yes, the cake roll can be made a day in advance and stored in the refrigerator. It actually tastes even better after chilling!

How long will this cake roll keep?
This cake roll will stay fresh for up to 3 days when stored in an airtight container in the refrigerator.

Can I freeze the cake roll?
Yes, you can freeze the cake roll for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator before serving.

What if my cake cracks when rolling?
If the cake cracks slightly, don’t worry! The frosting will help hold it together, and the powdered sugar dusting will cover any imperfections.

Can I use pre-shredded carrots?
Freshly grated carrots work best as they are more moist and tender than pre-shredded ones.

Can I add raisins to the batter?
Yes, you can add 1/2 cup of raisins to the batter for added texture and sweetness.

How do I prevent the cake from sticking to the towel?
Make sure to dust the towel generously with powdered sugar before rolling the cake to prevent sticking.

Can I make this gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend to make this cake roll gluten-free.

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Easy Carrot Cake Roll with Cream Cheese Frosting Filling

Recipe by CutsfoodCourse: Cake, Dessert, Occasions, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Carrot Cake:

• 3/4 cup all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp salt

• 3 large eggs

• 1/2 cup granulated sugar

• 1/4 cup packed brown sugar

• 1 tsp vanilla extract

• 1 1/2 cups finely grated carrots (about 3 medium carrots)

• Powdered sugar (for dusting)

• For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 4 tbsp unsalted butter, softened

• 1 tsp vanilla extract

Directions

• Prepare the Cake Roll Pan: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving a bit of overhang on the sides for easy removal. Grease the parchment paper lightly.
• Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, beat the eggs, granulated sugar, and brown sugar until thick and pale, about 2 minutes. Stir in the vanilla extract and grated carrots. Gently fold the dry ingredients into the wet ingredients until just combined.
• Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
• Roll the Cake: While the cake is still warm, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside. Let the cake cool completely in the towel.
• Make the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar and continue beating until the frosting is creamy and smooth.
• Assemble the Cake Roll: Once the cake has cooled, carefully unroll it. Spread the cream cheese frosting evenly over the cake, leaving a small border around the edges. Re-roll the cake, this time without the towel, into a tight roll. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
• Serve and Enjoy: Before serving, dust the top of the cake roll with powdered sugar. Slice into rounds and enjoy the beautiful spiral of cake and frosting.