Carrot Cake Roll with Cream Cheese Filling
Carrot cake is one of the most beloved types of cake, so imagine carrot cake rolled up and filled with a rich and decadent cream cheese filling! The spices and blends of flavors and textures in this beautiful cake are perfection!
Equipment
- 1 jelly roll pan
- parchment paper
- 1 electric mixer
- 1 spatula
- 1 large bowl
Ingredients
- ¾ cup all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 3 eggs large (room temperature)
- ½ cup granulated sugar
- 1 tsp vanilla
- 2 tbsp avocado oil
- 2 cups carrots finely grated
- ¼ cup powdered sugar (for dusting)
Cream Cheese Filling
- 1½ cups powdered sugar
- 6 tbsp softened butter
- 8 oz cream cheese softened
- 1 tsp vanilla
Instructions
- Preheat your oven to 350 degrees F and line a jelly roll pan with parchment paper. A tip is buttering the jelly roll pan prior to lining it so the parchment will stick to the pan. Leave an inch on each side so you can easily remove the cake when it's done baking.
- In your electric mixer with the whisk attachment, whisk together the eggs and sugar until well combined. Add in the avocado oil, vanilla, and carrots. Mix until just combined.
- Add your dry ingredients- flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Mix for just a few seconds to combine, but don't over-mix or it will dry out the batter.
- Pour your batter into your prepared jelly roll pan. Spread it out evenly.
- Bake for 11-13 minutes, or until the cake bounces back when you tap the top.
- Once baked, pull the cake out of the pan by lifting the extra parchment paper. Lay the cake out flat on your counter and carefully roll the cake, starting at the short end and rolling it towards the other short end. This allows your cake to cool in the shape you will eventually want it in. Allow it to cool rolled up on a cooling rack.
- Begin making your cream cheese filling by adding the cream cheese and butter to your electric mixer. Whisk it until creamed. Add in the vanilla and powdered sugar. Start mixing slowly, until it is fully combined. Turn up the speed and whip the ingredients until light and fluffy.
- Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly on the cake. Re-roll the cake again, being sure to remove the parchment as you roll it.
- Place your carrot cake roll on a serving dish and dust with powdered sugar. Keep in the refrigerator until you're ready to enjoy it.
Notes
- Butter the jelly roll pan before lining it with parchment paper so that the parchment will stick to the pan. Leave an inch on each side so you can easily remove the cake when its done baking.
- Be sure to shred the carrots first before starting the rest of the recipe so that it's ready to add it to the wet ingredients.
- Do not overmix after adding the carrots, mix until just combined.
- Wait to make the cream cheese frosting while the cake is cooling.
- If you do not want to bother shredding the carrots yourself, you can buy shredded carrots at the grocery store.
- Be sure to use full fat cream cheese. The frosting will not do as well with a low fat or non-fat cream cheese.