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Carrot Cake Roll with Cream Cheese Filling

Alright, my fellow pumpkin roll lovers. (And I know you’re out there, based on the fact that 10 million — yes, million — of you watched this video last Fall.) I have a new recipe that you’ve absolutely gotta try:

You guessed it. This recipe is everything you love about a traditional pumpkin roll — the delicious spice cake, a decadent cream cheese filling, all bundled up together in one cute roll — but this one is made with a fantastic carrot cake instead of pumpkin. And when I say carrot, I mean lots of carrots. Because, believe it or not, there are two full cups of shredded fresh carrots hidden in there! Bugs Bunny would be so proud.

As I mentioned in my step-by-step tutorial for how to make a pumpkin roll, this recipe is also surprisingly easy to make. So if you love carrot cake, grab some fresh carrots, and let’s rock and roll this cake!

 

Ingredients

For the Cake:
3/4 cup flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3 large eggs
1/2 cup granulated sugar
2 tbsp. vegetable oil
1 tsp. pure vanilla extract
3 medium carrots, shredded

For the Filling:
1 cup confectioners sugar
1 (8 oz.) package cream cheese, softened
6 tbsp. salted butter, softened
1 tsp. pure vanilla extract

For the Glaze Drizzle:
3 cups confectioners sugar
1/2 teaspoon vanilla extract
10-11 tbsp. milk

 

Instructions:

Preheat oven to 375 degrees F and line a 15 x 10 inch 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.
Carefully transfer the cake to a cooling rack and let cool completely.
To prepare the 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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