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Carrot Cake Roll with Cream Cheese Filling

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Yield: 8-10 Slices

Carrot Cake Roll with Cream Cheese Frosting

Moist and decadent carrot cake rolled with cream cheese frosting.

Prep Time 10 minutes
Cook Time 13 minutes
Additional Time 1 hour
Total Time 1 hour 23 minutes


Carrot Cake

  • 3/4 cup flour
  • 1tsp baking powder
  • 2tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 tsp kosher salt
  • 3 eggs
  • 1/2 granulated sugar
  • 2 tbs vegetable oil
  • 1tsp vanilla extract
  • 3 medium carrots (shredded)

Cream Cheese filling

  • 1 cup powdered sugar
  • 1 cup cream cheese (one 8oz package)
  • 6tbs butter
  • 1tps vanilla extract


  • 3 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 9-11 tsp milk



  1. Preheat the oven to 375°F and use baking paper to line a 15x10 jelly roll pan, leaving a little excess on each side.
  2. Whisk to combine the flour, baking powder, cinnamon, ginger, salt, nutmeg, and cloves in a large bowl.
  3. In a separate bowl, whisk the sugar and eggs, then add the vegetable oil, vanilla, and shredded carrot. Mix until well combined.
  4. Fold the dry ingredients into the carrot mixture until blended. Pour the cake batter into the prepared jelly pan and spread it evenly.
  5. Bake this for 12-13 minutes, then remove it from the oven. Use the excess baking paper like handles to lift the cake from the pan.
  6. Place the cake on a flat surface and gently roll lengthwise, then transfer to a wire rack to cool completely.


  1. In a medium bowl, whisk the powdered sugar, butter, cream cheese, and vanilla until smooth and lump-free.

Assemble Cake Roll

  1. Gently unroll the cake and spread an even layer of the filling onto the cake. Leave small gaps at each end to the filling from oozing out.
  2. Reroll the cake and secure it tightly with plastic wrap, chill in the refrigerator for at least an hour before slicing.
  3. Once the cake has been chilled, make the glaze. Combine all the ingredients in a bowl and beat until smooth and creamy. Drizzle on top of the cake, slice, and serve.

2 thoughts on “Carrot Cake Roll with Cream Cheese Filling”

  1. Gloria says:

    Love carrot cake and love pumpkin rolls, this sounds like a perfect recipe for me. Question: I know cream cheese doesn’t freeze well but with the added ingredients can the left-over roll be frozen for a later date?

    1. Chef Austin says:

      Yes, Gloria. The Leftover can be frozen for up to three weeks.

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