Carrot cake roll with cream cheese filling

Carrot Cake Roll with Cream Cheese Filling – Tea-time favourite

Invite your friends, get the kettle on and get ready for a cake party. You’ll be rolling from laughter and memories as you enjoy our Carrot Cake Roll with Cream Cheese Filling.

Carrot cake roll with cream cheese filling

Everybody has a favourite cake recipe, but experimenting with your best recipes is always fun. It’s not just about decoration, but about the style of the cake. Carrot cake is a fan-favourite and there is always a way to make it a bit different. We give you the Carrot Cake Roll with Cream Cheese Filling.

This Carrot Cake Roll with Cream Cheese Filling is made with fresh carrots and spices like ginger as well as cloves. The cake is moist, light and spicy just like carrot cake should be. It has a soft texture that pairs perfectly well with the silky cream cheese filling. Don’t be afraid, you’ll be adding a deliciously over the top amount of this great cream cheese filling in the carrot cake roll.

Invite your friends, get the kettle on and get ready for a cake party. You’ll be rolling from laughter and memories as you enjoy our Carrot Cake Roll with Cream Cheese Filling.

Carrot Cake Roll with Cream Cheese Filling Recipe

5 from 1 vote
Recipe by Tania Coetzee Course: DessertCuisine: GlobalDifficulty: Medium
Prep time

30

minutes
Cooking time

12

minutes
Fridge Time

1

hour
Baking Time

12

minutes
Total time

42

minutes

Ingredients

  • Carrot cake
  • ¾ cup ¾ flour

  • 2 tsp 2 ground cinnamon

  • 1 tsp 1 baking powder

  • ½ tsp ½ kosher salt

  • ½ tsp ½ ground ginger

  • ¼ tsp ¼ ground nutmeg

  • tsp ground cloves

  • 3 large 3 eggs

  • ½ cup ½ granulated sugar

  • 2 tbsp 2 vegetable oil

  • 1 tsp 1 pure vanilla extract

  • 3 medium 3 carrots, shredded

  • Cream Cheese Filling
  • 1 cup 1 confectioners’ sugar

  • 1×28 packet 1×28 packet cream cheese, softened

  • 6 tbsp 6 salted butter, softened

  • 1 tsp 1 pure vanilla extract

  • Drizzle
  • 3 cups 3 confectioners’ sugar

  • ½ tsp ½ vanilla extract

  • 10 tbsp 10 milk

Method

  • Cake
  • Preheat oven to 190°C and line a 38 x 25 cm jelly roll pan with parchment paper, leaving a little overhang on each side.
  • In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves and whisk.
  • In a large bowl, combine eggs and sugar and whisk until combined.
  • Add vegetable oil, vanilla extract, and carrots and mix again until combined.
  • Pour the dry ingredients into the large bowl and fold to combine.
  • Stir batter just until combined. Pour batter into the jelly roll pan and spread into an even layer. Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.
  • Lay cake on a large wood cutting board and gently roll the cake lengthwise (While still warm).
  • Carefully transfer the cake to a cooling rack and let cool completely.
  • Filling
  • Combine confectioners’ sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.
  • Carefully unroll the cake and spread the filling onto the cake, allowing for a small gap on all edges.
  • Reroll the cake and wrap it tightly with plastic cling wrap.
  • Chill in the fridge for 1 hour before serving.
  • When ready to serve, combine the glaze ingredients in a mixing bowl and whisk until smooth. Drizzle over the cake and slice.

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