Carrot Cake Roll with Cream Cheese Frosting Filling Recipe

A show-stopping dessert that combines traditional carrot cake flavors with an elegant rolled presentation, filled with rich cream cheese frosting.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, greasing the paper as well.
In a medium bowl, whisk together the flour, cinnamon, ginger, baking powder, baking soda, and salt.
In a large bowl, beat the eggs, sugar, brown sugar, and vanilla until thick and creamy (about 2-3 minutes).
Gradually fold the dry ingredients into the wet ingredients until combined. Stir in the grated carrots and nuts (if using).
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when touched.
While the cake is baking, place a clean kitchen towel on the counter and dust it generously with powdered sugar.
Carefully flip the baked cake onto the prepared towel and gently peel off the parchment paper. Roll the cake up tightly in the towel (starting from the short side) to form a log. Let it cool completely while rolled.
In a large bowl, beat together softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Once the cake has cooled, gently unroll it from the towel. Spread an even layer of cream cheese frosting over the surface. Re-roll the cake (without the towel) and wrap it in plastic wrap. Chill for at least 1 hour to set.
Dust with powdered sugar before slicing and serving.

For a cleaner roll, trim the edges of the cake before rolling. Make ahead: the cake roll can be made a day in advance.