Carrot Cake Roll with Cream Cheese Filling

 Beautiful, soft, and full of flavor! This carrot cake roll combines warm spices, grated carrots, and crunchy walnuts in a tender sponge, then fills it with a creamy vanilla‑cream cheese filling. It’s an elegant, shareable twist on classic carrot cake — perfect for Easter, birthdays, or afternoon tea.

Ingredients

For the cake roll (sponge)

• ¾ cup all‑purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 3 large eggs

• ¾ cup granulated sugar

• ⅔ cup finely grated carrots (lightly packed)

• 1 teaspoon vanilla extract

• ½ cup chopped walnuts (optional)

• Powdered sugar (for rolling and dusting)

For the cream cheese filling

• 200 g cream cheese, at room temperature

• 50 g unsalted butter, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1–2 tablespoons heavy cream or milk (for a softer texture)

Instructions

1. Prepare the oven and pan
Preheat oven to 180°C (350°F). Line a 25×38 cm (10×15 inch) rimmed baking sheet with parchment paper.

2. Mix dry ingredients
In a small bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. Beat eggs and sugar
In a large bowl, beat eggs and granulated sugar until light, pale, and fluffy (about 2–3 minutes).

4. Combine the batter
Stir in the grated carrots and vanilla extract. Gently fold in the dry ingredients until just combined. If using walnuts, fold them in last.

5. Bake
Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10–12 minutes, until the cake springs back when lightly touched.

6. Roll while warm
Lay a clean kitchen towel on the counter and dust generously with powdered sugar. Immediately after removing the cake from the oven, invert it onto the towel. Peel off the parchment paper. Starting from a short end, gently roll the cake and towel together into a tight log. Let it cool completely in the rolled shape (about 30 minutes).

7. Make the filling
In a medium bowl, beat cream cheese and softened butter until smooth. Add powdered sugar and vanilla, beating until creamy. If the mixture is too thick, add cream or milk 1 tablespoon at a time until spreadable.

8. Fill and re‑roll
Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a 1‑cm (½‑inch) border on all sides. Roll the cake again (without the towel) into a tight log.

9. Chill
Wrap the rolled cake tightly in plastic wrap. Refrigerate for 1–2 hours to set.

10. Serve
Before serving, dust with powdered sugar and slice into rounds.

Golden Tips

• Grate the carrots finely — don’t purée them. Fine shreds keep the cake tender.

• Don’t overfill — too much filling will squeeze out the sides when rolling.

• Roll while warm — this prevents cracking. The towel and powdered sugar help it stay flexible.

• Chill before slicing — a firm roll gives clean, beautiful slices.

Enjoy your elegant, homemade Carrot Cake Roll!