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Carrot Cake Roll with Cream Cheese Filling

Carrot Cake Roll with Cream Cheese Filling

This Carrot Cake Roll with Cream Cheese Filling is a delightful dessert that combines flavors and an eye-catching presentation.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup grated carrots
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk optional for consistency

Equipment

  • Baking sheet
  • Mixing bowls
  • whisk
  • Plastic Wrap

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a baking sheet.
  2. In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together eggs and granulated sugar until well combined.
  4. Gradually add vegetable oil to the egg mixture, mixing until smooth.
  5. Stir in grated carrots and the dry ingredient mixture until just combined.
  6. Pour the batter onto the prepared baking sheet and spread evenly.
  7. Bake for 15 minutes or until a toothpick comes out clean.
  8. Once baked, remove from the oven and let it cool slightly.
Filling and Rolling
  1. Meanwhile, prepare the filling by beating cream cheese, powdered sugar, vanilla extract, and milk until smooth.
  2. Spread the cream cheese filling evenly over the cooled cake.
  3. Roll the cake tightly into a log, starting from the shorter end.
  4. Wrap in plastic wrap and refrigerate to set before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16g

Notes

Customize the recipe by adding nuts or using almond flour for gluten-free options.

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