Carrot Cake Roll with Cream Cheese Frosting Filling


Carrot Cake Roll with Cream Cheese Frosting Filling:


For the cake:

3/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

3 large eggs

1 cup granulated sugar

2/3 cup pureed cooked carrots (about 2 medium carrots)

1 tsp vanilla extract

1/2 cup chopped walnuts (optional)

For the filling:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 tsp vanilla extract

2 cups powdered sugar


Preheat the oven to 375°F (190°C). Grease and flour a 10×15-inch jelly roll pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In a large bowl, beat the eggs and sugar together until light and fluffy.

Mix in the pureed carrots and vanilla extract.

Gradually add the dry ingredients to the wet ingredients and mix until well combined.

Stir in the chopped walnuts, if using.

Pour the batter into the prepared jelly roll pan and spread it out evenly.

Bake for 13-15 minutes, or until the cake is set and springy to the touch.

While the cake is still warm, carefully roll it up (starting from the short end) in a clean kitchen towel.

Let the cake cool completely while still rolled up.

In a medium bowl, beat the cream cheese, butter, and vanilla extract together until smooth.

Gradually beat in the powdered sugar until the frosting is thick and creamy.

Unroll the cooled cake and spread the cream cheese frosting over the top, leaving a 1/2-inch border around the edges.

Carefully roll the cake back up (without the towel) and place it on a serving platter.

Chill the cake in the refrigerator for at least 30 minutes before serving.

Enjoy your delicious Carrot Cake Roll with Cream Cheese Frosting Filling!

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