Carrot Cake Roll Cream Cheese

This Carrot Cake Roll is my go to recipe when I crave the warmth of classic carrot cake without the fuss of stacking layers. It is tender spiced cake rolled around a sweet tangy cream cheese frosting and finished with a pretty vanilla glaze. Every slice is a swirl of cozy flavors that feels both homey and festive.

I remember testing this for Easter brunch and the swirl wowed everyone My sister requests it for her birthday every year now

Ingredients

• Ground cinnamon: brings your cake that essential carrot cake warmth shop fresh spices for best flavor
• All purpose flour: the structure for your roll measure carefully and use a quality brand for the best texture
• Baking powder: helps the cake rise so it rolls without cracking
• Salt: a pinch brings out every flavor in your spices
• Ground ginger: adds a bright spark opt for ground ginger with a strong clean scent
• Nutmeg and ground cloves: deeper earthiness choose freshly grated nutmeg if you can
• Large eggs: binds and lifts the cake make sure they are room temperature
• Granulated sugar: classic sweetener for a balanced cake look for fine pure cane sugar
• Vegetable oil: keeps the cake moist and tender use a neutral, fresh oil
• Vanilla extract: infuses both cake and filling with irresistible aroma real vanilla makes a big difference
• Medium carrots: shredded for sweetness and moisture select firm, brightly colored carrots
• Confectioners sugar: crucial for smooth icing sift before adding for the silkiest texture
• Cream cheese: classic tang in the filling good quality blocks at room temperature are best
• Salted butter: gives the filling richness balance with salted for just enough savoriness
• Milk: brings your glaze together adjust for consistency use whole milk for a richer glaze

Step by Step Instructions

Mix the Dry Ingredients:

Combine the flour cinnamon baking powder salt ginger nutmeg and cloves in a medium bowl whisking thoroughly to evenly distribute the spices This blend is your secret to every bite tasting just like classic carrot cake

Whisk the Eggs and Sugar:

In a large bowl whisk eggs and granulated sugar until the mixture is pale and slightly thickened This ensures an airy yet moist cake

Incorporate Wet Ingredients and Carrots:

Add the vegetable oil vanilla and shredded carrots into the bowl with eggs and sugar whisking again until everything is evenly combined The carrots should look well distributed but not clumpy

Combine Wet and Dry Mixtures:

Pour the dry ingredient blend into the bowl with your wet mixture Use a spatula to fold just until there are no flour streaks a gentle touch keeps your cake fluffy

Prepare and Bake the Cake:

Pour the batter into a prepared 15 by 10 inch jelly roll pan lined with parchment Spread the batter evenly and bake at 375 degrees for 12 minutes Watch for the surface to look just set

Roll the Cake:

After baking gently lift the cake from the pan using the parchment Place on a clean tea towel Peel off the parchment and while warm roll the cake lengthwise with the towel inside Rolling while warm prevents cracks

Cool Completely:

Let your rolled cake sit seam side down on a rack until totally cool This locks in shape

Make the Cream Cheese Filling:

Beat softened cream cheese and butter together in a bowl until smooth Gradually add confectioners sugar and vanilla beating until creamy and luscious The filling should be spreadable but thick

Fill and Re Roll the Cake:

Carefully unroll the cooled cake Spread the cream cheese filling evenly over the surface leaving about an inch at the edges for clean rolling Now re roll tightly lift and tuck as you go Wrap in plastic and chill for at least one hour

Finish with the Glaze:

Whisk together confectioners sugar milk and vanilla extract until smooth Drizzle over the chilled roll and allow to set Slice to serve

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My favorite part is the aromatic combo of cinnamon ginger and cloves The kitchen smells amazing as it bakes Once my little niece helped shred carrots and announced it was the best cake ever No one forgot her smile or the mess

Storage Tips

This carrot cake roll keeps best tightly wrapped in the refrigerator for up to four days I like to slice just before serving so each piece stays moist If you want to freeze it wrap the roll securely in a double layer of plastic then foil Thaw overnight in the fridge Glaze after thawing for best presentation

Ingredient Substitutions

If you are out of ground ginger a small pinch of allspice works in a pinch For a dairy free version use a plant based butter and dairy free cream cheese in the filling You can swap half the all purpose flour with fine whole wheat flour for a hint of nuttiness and extra fiber

Serving Suggestions

A slice of this carrot cake roll is perfect with afternoon tea or coffee At brunch serve with a colorful fruit salad and a sprinkle of chopped walnuts For Easter I sometimes add a few pastel sprinkles to the glazed top for an extra festive look

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Cultural and Historical Context

Carrot cake has origins reaching back to medieval Europe when carrots often sweetened desserts in place of pricey sugar The rolled version likely took inspiration from the famous Swiss roll Cake rolls became popular in America in the mid twentieth century for being both impressive and easier to serve than tall layer cakes

Recipe FAQs

→ How do I prevent the cake from cracking while rolling?

Roll the cake while it's still slightly warm using parchment and a tea towel, which prevents cracks and helps maintain its shape.

→ Can I make the cake roll in advance?

Yes, the assembled cake roll can be prepared a day ahead and kept chilled. Add glaze just before serving for best texture.

→ What's the best way to shred carrots for this dish?

Freshly grate carrots with a box grater or food processor to ensure moisture and a tender cake texture. Avoid pre-shredded carrots.

→ Should I use salted or unsalted butter for the filling?

Salted butter balances the sweetness in the filling, but unsalted butter also works if you prefer to control sodium yourself.

→ How long should the rolled cake chill before slicing?

Chill the rolled cake for at least one hour to let the filling set and make slicing easier, creating clean, defined swirls.

→ Can the cake be frozen for later?

Yes, wrap the unglazed cake roll tightly and freeze. Thaw overnight in the fridge and add the glaze before serving.