Carrot Cake Roll with Cream Cheese Filling Recipe

Ingredients

For the Cake

• 1 cup flour + 2 tablespoons
• 1½ teaspoons cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup vegetable oil
• 3 large eggs
• 1 cup brown sugar, packed
• 2 teaspoons vanilla
• 2 cups grated carrots

For the Filling

• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter, softened
• 1 teaspoon vanilla

Instructions

1. Preheat your oven to 375°F. Line a 17-inch baking sheet with parchment paper and lightly spray it with non-stick cooking spray to ensure easy removal of the cake.
2. Cover a large cutting board with parchment paper and set it aside; this will be used to roll the cake immediately after baking.
3. In a medium bowl, thoroughly combine the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
4. In a large bowl using an electric mixer, beat together the vegetable oil, eggs, brown sugar, and vanilla until the mixture is thick and well combined.
5. Stir in the flour mixture just until combined, then fold in the grated carrots gently to distribute evenly.
6. Spread the batter evenly into the prepared pan and bake for 15 minutes or until the top springs back when lightly touched.
7. Immediately upon removing from the oven, invert the cake onto the parchment-covered cutting board. Carefully peel off the parchment paper baked onto the cake. While still hot, roll the cake and parchment paper together from the narrow end and allow it to cool completely on a wire rack for about 2 hours.
8. In a medium bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
9. Once cooled, gently unroll the cake and discard the parchment paper. Spread the cream cheese filling evenly over the cake, then reroll it carefully.
10. Wrap the cake roll in plastic wrap and refrigerate it for at least 2 hours to let the filling set and flavors meld.
11. Dust the cake roll with powdered sugar, slice into 1-inch thick pieces, and serve chilled.
12. Keep the cake roll wrapped in plastic wrap in the refrigerator for up to four days to maintain freshness.

Notes

• Grate the carrots finely for a smooth texture in the cake.
• Be sure not to overbake the cake; it should spring back lightly to maintain flexibility for rolling.
• Rolling the cake while hot prevents cracking and helps form a perfect spiral.
• Use full-fat cream cheese and butter for the best flavor and creamy filling texture.
• For easier spreading, bring the filling to room temperature before applying.
• If desired, you can add chopped nuts like walnuts or pecans to the filling or batter for added texture.
• Make sure to cool the cake completely before unrolling to avoid breaking.