Oh my goodness, if you haven’t tried a carrot cake roll with cream cheese frosting yet, you’re in for such a treat! This dessert is like a warm hug on a plate. I still remember the first time I made it for a family gathering; the way everyone’s eyes lit up when I brought it out was priceless! Not only is it visually stunning, but the combination of the moist, spiced carrot cake and the rich, creamy filling is simply irresistible. It’s become a staple at our celebrations, whether it’s a birthday or just a cozy Sunday dinner. Seriously, this cake roll never fails to impress, and I’m so excited to share my recipe with you. Trust me, you’ll want to make this again and again!
Ingredients for Carrot Cake Roll with Cream Cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
How to Prepare Carrot Cake Roll with Cream Cheese
Alright, let’s dive into the magic of making this delicious carrot cake roll! It’s easier than you might think, and I promise you’ll be amazed at the results. First things first, let’s prepare that luscious carrot cake batter!
Preparing the Carrot Cake Batter
Start by grabbing a large mixing bowl and combine your grated carrots, granulated sugar, and vegetable oil. Mix it all together until it’s well combined—oh, the smell of those fresh carrots is just heavenly! Now, it’s time to add your eggs; crack them in one at a time, mixing well after each addition. This ensures a lovely, fluffy texture. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until just combined. You want to be careful not to overmix; a little lumpiness is totally okay!
Baking the Carrot Cake
Preheat your oven to 350°F (175°C) while you get everything ready. Once your batter is mixed, pour it into a greased baking sheet, spreading it evenly into the corners. Bake for about 15-20 minutes—use a toothpick to check for doneness; it should come out clean when it’s ready. The anticipation while it bakes is almost as sweet as the cake itself!
Rolling the Cake and Adding the Cream Cheese Filling
Now for the fun part—rolling the cake! Once it’s baked, let it cool for just a few minutes, then carefully flip it onto a clean kitchen towel. Roll it up gently, towel and all, starting from the short side. This helps it hold its shape when you fill it later. While it cools completely, whip up your cream cheese filling by beating the softened cream cheese, powdered sugar, and vanilla together until smooth and creamy. Once the cake is cool, unroll it, spread that dreamy cream cheese filling all over, and roll it back up again. Chill it in the fridge for about 30 minutes before slicing—it makes a world of difference in flavor and presentation! Trust me, the wait is worth it!
Why You’ll Love This Recipe
- Quick preparation—ready in just 40 minutes!
- Deliciously moist carrot cake paired with a creamy filling that’s simply irresistible.
- Perfect for gatherings; it’s always a showstopper on the dessert table.
- Customizable with nuts or even a hint of pineapple for added flavor.
- Leftovers (if there are any!) stay fresh and tasty in the fridge.
- It’s a delightful twist on traditional carrot cake that everyone will love!
Tips for Success
To make your carrot cake roll with cream cheese turn out perfectly, here are a few tips I’ve learned along the way! First, make sure your cake is completely cool before spreading the cream cheese filling—this helps avoid a gooey mess and ensures the filling stays put. If you want to add a little crunch, mix in some chopped nuts like walnuts or pecans for extra texture. And if you’re feeling adventurous, you can even throw in a bit of crushed pineapple for a tropical twist! If you’re out of vegetable oil, you can substitute it with melted coconut oil or applesauce for a lighter version. Just remember, the key to a delightful cake roll is gentle mixing—don’t overdo it! Trust me, these little adjustments can make a world of difference!
Storage & Reheating Instructions
To keep your carrot cake roll with cream cheese fresh and delicious, store any leftovers in an airtight container in the refrigerator. It should stay tasty for up to 4-5 days, though I doubt it’ll last that long! If you need to reheat a slice, just pop it in the microwave for about 10-15 seconds to take the chill off. Just be careful not to overheat it, or you might lose that lovely cream cheese texture. Enjoy every bite while it lasts!
Nutritional Information
Now, let’s talk nutrition! Each slice of this delightful carrot cake roll with cream cheese is packed with flavor and comfort. On average, you can expect about 250 calories, 12 grams of fat, and 3 grams of protein per slice. It also contains around 35 grams of carbohydrates, including 20 grams of sugar, which makes it a sweet treat indeed! Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Just remember to savor each slice and enjoy the deliciousness!
FAQ Section
Got questions about your carrot cake roll with cream cheese? I’ve got answers! First off, can you substitute the cream cheese? Absolutely! If you’re looking for a lighter option, try using Greek yogurt instead; it’ll still give you that creamy texture but with less fat. Now, what about freezing? You can definitely freeze the cake roll! Just wrap it tightly in plastic wrap and store it in an airtight container for up to 2 months. Thaw it in the fridge overnight before serving. As for serving suggestions, it pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgence. And don’t forget—this cake is just as delightful the next day, so you can enjoy it for breakfast (I won’t tell!).
Print
Carrot Cake Roll with Cream Cheese: A Sweet Delight to Savor
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious carrot cake roll filled with creamy cream cheese frosting.
Ingredients
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix grated carrots, sugar, and oil.
- Add eggs one at a time, mixing well.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the carrot mixture.
- Pour the batter into a greased baking sheet and spread evenly.
- Bake for 15-20 minutes until a toothpick comes out clean.
- Once baked, let it cool for a few minutes, then roll it up with a clean kitchen towel.
- For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
- Unroll the cake, spread the cream cheese filling, and roll it back up.
- Chill before slicing and serving.
Notes
- Ensure the cake is completely cool before adding the filling.
- Store leftovers in the refrigerator.
- You can add nuts for extra texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: carrot cake roll, cream cheese, dessert
