A soft, spiced carrot cake rolled up with a creamy, tangy cream cheese filling—this Carrot Cake Roll is the perfect dessert for spring, Easter, or any special occasion. It looks impressive but is surprisingly easy to make!
Ingredients:
For the cake:
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
For the filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions:
- Prep the pan: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Make the batter: In one bowl, whisk flour, cinnamon, nutmeg, baking powder, baking soda, and salt. In another bowl, beat eggs, sugars, and vanilla until thick and pale. Stir in carrots, then fold in the dry mixture.
- Bake: Spread batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when touched.
- Roll while warm: Immediately turn cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll the cake up in the towel (starting from the short end). Let cool completely.
- Prepare filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
- Assemble: Carefully unroll the cooled cake. Spread filling evenly, then re-roll the cake (without the towel). Wrap in plastic wrap and refrigerate at least 1 hour.
- Serve: Dust with powdered sugar before slicing.
