04/16/2026
Carrot Cake Roll with Cream Cheese Filling
Ingredients
For the Cake
3 large eggs, room temperature
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons ground cinnamon
3/4 cup all-purpose flour
2 cups finely shredded fresh carrots
For the Filling
6 oz cream cheese, softened
4 tablespoons unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
For Finishing
Extra powdered sugar for dusting
Instructions
1-Preheat your oven to 350°F (175°C). Line a jelly roll pan or rimmed baking sheet with foil or parchment paper and lightly grease it.
2-In a large mixing bowl, beat the eggs with an electric mixer on high speed for about 5 minutes until thick and frothy. Gradually add the granulated sugar and vanilla, mixing well.
3-In a separate bowl, whisk together the salt, baking powder, ginger, nutmeg, cinnamon, and flour.
4-Gently fold the dry ingredients into the egg mixture until just combined. Fold in the shredded carrots.
5-Spread the batter evenly into the prepared pan.
6-Bake for 13 minutes, or until the cake springs back lightly when touched.
7-While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
8-Remove the hot cake from the oven and immediately invert it onto the prepared towel. Carefully peel away the foil or parchment.
9-Starting from the short end, roll the warm cake up in the towel. Let it cool completely.
10-For the filling, beat together the cream cheese and softened butter until smooth. Add the powdered sugar and vanilla, mixing until creamy.
11-Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
12-Re-roll the cake without the towel and wrap tightly in plastic wrap.
13-Refrigerate for at least 1 hour until firm.
14-Dust with extra powdered sugar, slice, and serve chilled. 🥕🍰
