Name: Carrot Cake Roll with Cream Cheese Filling
Ingredients: ¾ cup all-purpose flour; ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; 3 large eggs; ½ cup granulated sugar; 2 tbsp brown sugar; 1 tsp vanilla extract; 2 cups finely shredded carrots; Powdered sugar (for dusting); 8 oz cream cheese, softened; ¼ cup unsalted butter, softened; 1 cup powdered sugar; 1 tsp vanilla extract

Description

A soft, moist carrot cake rolled around a rich cream cheese filling—this carrot cake roll is a beautiful and delicious dessert perfect for Easter, spring celebrations, or any time you crave a cozy spiced treat.

Ingredients

Scale

For the Cake:

¾ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
3 large eggs
½ cup granulated sugar
2 tbsp brown sugar
1 tsp vanilla extract
2 cups finely shredded carrots
Powdered sugar (for dusting)

For the Cream Cheese Filling:

8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract

Instructions

Prepare the oven and pan:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it. Dust a clean kitchen towel with powdered sugar.
Make the cake batter:
Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
In another bowl, beat eggs, granulated sugar, brown sugar, and vanilla until thick and pale. Fold in dry ingredients and then the shredded carrots.
Bake:
Spread batter evenly into the prepared pan. Bake for 12–15 minutes, or until the cake springs back when touched.
Roll the cake:
Immediately invert the cake onto the prepared towel. Peel off parchment, and roll the cake (starting from a short end) in the towel. Let cool completely.
Make the filling:
Beat cream cheese, butter, powdered sugar, and vanilla together until creamy and smooth.
Fill and roll again:
Unroll the cooled cake, spread the filling evenly, then re-roll (without the towel). Wrap in plastic wrap and refrigerate for at least 1–2 hours.
Serve:
Dust with powdered sugar before slicing and serving.

Notes

Roll the cake while warm to prevent cracking.
Use fresh, finely shredded carrots for the best texture and moisture.
Chill the roll before slicing for clean, neat servings.
Can be made ahead and stored in the fridge for up to 5 days or frozen for up to 2 months.
Optional add-ins: chopped walnuts, raisins, or crushed pineapple (drained).