Carrot Cake Roll with Cream Cheese Filling
A carrot cake roll (sometimes called a carrot cake “jelly roll” version) is a spiced, thin sheet cake rolled up with a cream cheese filling. The batter is baked quickly, then rolled while warm so it doesn’t crack, cooled, unrolled, filled, and re‑rolled. The result is a swirl of carrot and spice with creamy filling. It makes a dramatic dessert, but with a little care it’s very doable.
A carrot cake roll (sometimes called a carrot cake “jelly roll” version) is a spiced, thin sheet cake rolled up with a cream cheese filling. The batter is baked quickly, then rolled while warm so it doesn’t crack, cooled, unrolled, filled, and re‑rolled. The result is a swirl of carrot and spice with creamy filling. It makes a dramatic dessert, but with a little care it’s very doable.
Why This Recipe Works (What Makes It Special)
Understanding the “why” helps avoid mistakes:
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Thin sheet cake: Because the cake is thin, it cooks fast and is more flexible when warm. Overbaking = dry cake that cracks when rolled.
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Rolling while warm: Rolling (with towel or parchment) immediately after baking “trains” the cake to roll up without cracking. Letting it cool rolled helps shape it.
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Cream cheese filling: Provides tang, richness, and moisture. Not too heavy so the roll doesn’t become too dense.
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Spices: Cinnamon, nutmeg, ginger, etc., give warm carrot‑cake flavor without heaviness.
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Cooling & chilling: After filling, chilling helps the roll set, making slicing neater and texture better.
Understanding the “why” helps avoid mistakes:
-
Thin sheet cake: Because the cake is thin, it cooks fast and is more flexible when warm. Overbaking = dry cake that cracks when rolled.
-
Rolling while warm: Rolling (with towel or parchment) immediately after baking “trains” the cake to roll up without cracking. Letting it cool rolled helps shape it.
-
Cream cheese filling: Provides tang, richness, and moisture. Not too heavy so the roll doesn’t become too dense.
-
Spices: Cinnamon, nutmeg, ginger, etc., give warm carrot‑cake flavor without heaviness.
-
Cooling & chilling: After filling, chilling helps the roll set, making slicing neater and texture better.
Ingredients (For ~10‑12 Slices)
Here’s what you'll need. Adjust up or down depending on how large your roll is or how many slices you want.
Here’s what you'll need. Adjust up or down depending on how large your roll is or how many slices you want.
For the Cake (Sheet Cake / Roll Cake)
Ingredient Quantity Note / Alternative Eggs, large 3 Room temperature gives better rise. Some recipes use 4; more eggs = more lift. Granulated sugar ~½ cup (≈ 100‑110 g) Sweetness; you can partly substitute with brown sugar for moistness. Vanilla extract 1 tsp Adds flavor depth. Oil (vegetable or neutral) ~2 Tbsp Adds moisture. Some recipes use melted butter instead. All‑purpose flour ~¾ cup (≈ 95‑100 g) Some versions use part cake flour for lighter texture. Baking powder 1 tsp Leavening agent. Salt ~½ tsp Helps balance sweetness and enhance flavor. Spices: cinnamon, ground ginger, nutmeg (optional) 1‑2 tsp cinnamon; smaller amounts for others (½ tsp ginger, ¼ tsp nutmeg) Adjust per taste. If you like strong spice, increase; else mild. Shredded carrots ~2 cups shredded carrots (≈ 2 medium carrots) Finely shredded preferred so they cook quickly and distribute properly. Powdered sugar / confectioners’ sugar (for rolling & dusting) ~1/4 to ½ cup Prevents sticking when rolling; dusty finish.
| Ingredient | Quantity | Note / Alternative |
|---|---|---|
| Eggs, large | 3 | Room temperature gives better rise. Some recipes use 4; more eggs = more lift. |
| Granulated sugar | ~½ cup (≈ 100‑110 g) | Sweetness; you can partly substitute with brown sugar for moistness. |
| Vanilla extract | 1 tsp | Adds flavor depth. |
| Oil (vegetable or neutral) | ~2 Tbsp | Adds moisture. Some recipes use melted butter instead. |
| All‑purpose flour | ~¾ cup (≈ 95‑100 g) | Some versions use part cake flour for lighter texture. |
| Baking powder | 1 tsp | Leavening agent. |
| Salt | ~½ tsp | Helps balance sweetness and enhance flavor. |
| Spices: cinnamon, ground ginger, nutmeg (optional) | 1‑2 tsp cinnamon; smaller amounts for others (½ tsp ginger, ¼ tsp nutmeg) | Adjust per taste. If you like strong spice, increase; else mild. |
| Shredded carrots | ~2 cups shredded carrots (≈ 2 medium carrots) | Finely shredded preferred so they cook quickly and distribute properly. |
| Powdered sugar / confectioners’ sugar (for rolling & dusting) | ~1/4 to ½ cup | Prevents sticking when rolling; dusty finish. |
For Cream Cheese Filling
Ingredient Quantity Note / Alternative Cream cheese 8 ounces (≈ 225‑240 g), softened Full fat gives richer flavor; lighter versions okay but texture changes. Butter, softened ~4 Tbsp (≈ 60 g) Helps creaminess. Some recipes omit butter for lighter filling. Powdered sugar / confectioners’ sugar ~1½ to 2 cups (≈ 180‑240 g) Amount depends on how sweet and firm you want filling. Sift for smooth texture. Vanilla extract 1 tsp Flavor. Optional: lemon zest or juice, ground spice (cinnamon, nutmeg) Small amounts If you want a tangy or spicy lift.
| Ingredient | Quantity | Note / Alternative |
|---|---|---|
| Cream cheese | 8 ounces (≈ 225‑240 g), softened | Full fat gives richer flavor; lighter versions okay but texture changes. |
| Butter, softened | ~4 Tbsp (≈ 60 g) | Helps creaminess. Some recipes omit butter for lighter filling. |
| Powdered sugar / confectioners’ sugar | ~1½ to 2 cups (≈ 180‑240 g) | Amount depends on how sweet and firm you want filling. Sift for smooth texture. |
| Vanilla extract | 1 tsp | Flavor. |
| Optional: lemon zest or juice, ground spice (cinnamon, nutmeg) | Small amounts | If you want a tangy or spicy lift. |
Equipment & Prep
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Jelly roll pan or rimmed sheet pan (~10×15‑inch / similar)
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Parchment paper (lined and greased)
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Kitchen towel or flour sack towel + powdered sugar to dust
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Mixer (stand or hand)
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Spatula
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Cooling rack
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Sharp knife for trimming ends, slicing
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Jelly roll pan or rimmed sheet pan (~10×15‑inch / similar)
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Parchment paper (lined and greased)
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Kitchen towel or flour sack towel + powdered sugar to dust
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Mixer (stand or hand)
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Spatula
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Cooling rack
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Sharp knife for trimming ends, slicing
Step‑by‑Step Method
Here’s a full walkthrough, with timings and tips:
Here’s a full walkthrough, with timings and tips:
Step 1: Preheat & Prepare Pan (≈ 10 minutes)
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Preheat oven to about 175‑190 °C (350‑375 °F) depending on your oven. A well‑preheated oven ensures good rise and fast baking.
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Line your sheet / jelly roll pan with parchment paper. Spray or grease lightly so it’s easier to remove. The parchment gives a removable base.
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Also get a clean kitchen towel ready; sprinkle it generously with powdered sugar (this prevents sticking when rolling).
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Preheat oven to about 175‑190 °C (350‑375 °F) depending on your oven. A well‑preheated oven ensures good rise and fast baking.
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Line your sheet / jelly roll pan with parchment paper. Spray or grease lightly so it’s easier to remove. The parchment gives a removable base.
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Also get a clean kitchen towel ready; sprinkle it generously with powdered sugar (this prevents sticking when rolling).
Step 2: Make the Cake Batter (≈ 10‑15 minutes)
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Mix wet ingredients: In a bowl, beat the eggs + sugar until light and somewhat thick. Add vanilla extract + oil, mixing to combine well.
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Combine dry ingredients: In another bowl, sift flour + baking powder + salt + spices (cinnamon, ginger, nutmeg).
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Fold in dry: Gradually add the dry ingredients to wet, folding gently so as not to knock out the air.
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Add carrots: Fold in shredded carrots. If carrots are very moist or large shreds, consider squeezing excess water or shredding finely so baking is even.
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Pour the batter into the prepared pan, spread evenly to edges.
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Mix wet ingredients: In a bowl, beat the eggs + sugar until light and somewhat thick. Add vanilla extract + oil, mixing to combine well.
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Combine dry ingredients: In another bowl, sift flour + baking powder + salt + spices (cinnamon, ginger, nutmeg).
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Fold in dry: Gradually add the dry ingredients to wet, folding gently so as not to knock out the air.
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Add carrots: Fold in shredded carrots. If carrots are very moist or large shreds, consider squeezing excess water or shredding finely so baking is even.
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Pour the batter into the prepared pan, spread evenly to edges.
Step 3: Baking (≈ 10‑13 minutes)
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Bake for around 10‑13 minutes, or until the cake springs back when gently touched and a toothpick inserted in the center comes out clean (or with a few moist crumbs). Be very careful not to overbake; that ruins flexibility and causes cracking. Use recipes like McCormick’s version as guide: they bake 13‑15 min for their roll. mccormick.com+1
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Bake for around 10‑13 minutes, or until the cake springs back when gently touched and a toothpick inserted in the center comes out clean (or with a few moist crumbs). Be very careful not to overbake; that ruins flexibility and causes cracking. Use recipes like McCormick’s version as guide: they bake 13‑15 min for their roll. mccormick.com+1
Step 4: Rolling While Warm (Immediately after baking)
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As soon as cake comes out of the oven, loosen edges with a knife or spatula.
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Invert the cake carefully onto the sugared towel (parchment side up). Remove the parchment (if it peels off easily).
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Using the towel, begin rolling from one short side (jelly‑roll style), towel + cake together. Roll gently but deeply enough to “train” the cake to roll. This initial roll happens while warm and helps prevent cracks. Let it cool rolled. Many recipes do this. The Washington Post+2Crazy for Crust+2
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As soon as cake comes out of the oven, loosen edges with a knife or spatula.
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Invert the cake carefully onto the sugared towel (parchment side up). Remove the parchment (if it peels off easily).
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Using the towel, begin rolling from one short side (jelly‑roll style), towel + cake together. Roll gently but deeply enough to “train” the cake to roll. This initial roll happens while warm and helps prevent cracks. Let it cool rolled. Many recipes do this. The Washington Post+2Crazy for Crust+2
Step 5: Make the Filling (While Cake Cools) (≈ 10 minutes)
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In mixing bowl, beat cream cheese + softened butter until smooth.
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Add powdered sugar gradually, beating until creamy. Add vanilla and optional lemon zest/spice. Taste and adjust sweetness and flavor.
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In mixing bowl, beat cream cheese + softened butter until smooth.
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Add powdered sugar gradually, beating until creamy. Add vanilla and optional lemon zest/spice. Taste and adjust sweetness and flavor.
Step 6: Unroll, Fill & Re‑Roll (After Cooling) (≈ 5‑10 minutes)
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Once cake is cooled (to room temp but still manageable), unroll gently.
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Spread the filling evenly over the cake’s surface, leaving a small border (≈ ½ inch) on edges so filling doesn’t squish out.
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Re‑roll cake without the towel this time if possible, making the roll firm but not squeezing to ooze out filling. Seam side down if you want neater presentation.
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Once cake is cooled (to room temp but still manageable), unroll gently.
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Spread the filling evenly over the cake’s surface, leaving a small border (≈ ½ inch) on edges so filling doesn’t squish out.
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Re‑roll cake without the towel this time if possible, making the roll firm but not squeezing to ooze out filling. Seam side down if you want neater presentation.
Step 7: Chill & Serve (≈ Minimum 30 minutes to 2 hours)
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Wrap the roll (in plastic wrap or cling film) and refrigerate for at least 30 minutes; many recipes recommend ~1‑2 hours to let filling set and roll hold shape. McCormick’s recipe does this. mccormick.com+1
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When ready to serve, dust with powdered sugar or decorate top if desired. Slice carefully with a sharp serrated knife, wiping between cuts if needed.
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Wrap the roll (in plastic wrap or cling film) and refrigerate for at least 30 minutes; many recipes recommend ~1‑2 hours to let filling set and roll hold shape. McCormick’s recipe does this. mccormick.com+1
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When ready to serve, dust with powdered sugar or decorate top if desired. Slice carefully with a sharp serrated knife, wiping between cuts if needed.
Full Example Recipe (Printable Version)
Here’s one version you can follow from start to finish, merging good elements from the sources above, plus extra tips.
Here’s one version you can follow from start to finish, merging good elements from the sources above, plus extra tips.
Carrot Cake Roll with Cream Cheese Filling
Makes: ~10‑12 slices
Prep Time: ~20‑30 minutes (batter + filling)
Cook Time: ~10‑13 minutes
Cooling & Chilling: ~1 hour
Total Time: ~1 hour 45 minutes
Makes: ~10‑12 slices
Prep Time: ~20‑30 minutes (batter + filling)
Cook Time: ~10‑13 minutes
Cooling & Chilling: ~1 hour
Total Time: ~1 hour 45 minutes
Ingredients
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3 large eggs, room temperature
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½ cup granulated sugar
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1 tsp vanilla extract
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2 Tbsp neutral oil (vegetable or canola)
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¾ cup all‑purpose flour
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1 tsp baking powder
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½ tsp salt
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1‑2 tsp cinnamon (≈ 1 tsp), optional ½ tsp ground ginger, optional ¼ tsp nutmeg (for more spice)
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2 cups shredded carrots (≈ 2 medium carrots), shredded finely
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~¼ cup powdered sugar (for rolling / dusting)
Filling:
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8 oz cream cheese, softened
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4 Tbsp butter, softened
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1½ to 2 cups powdered sugar (depending how sweet / thick you want filling)
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1 tsp vanilla extract
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Optional: zest of ½ lemon or small dash cinnamon in filling
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3 large eggs, room temperature
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½ cup granulated sugar
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1 tsp vanilla extract
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2 Tbsp neutral oil (vegetable or canola)
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¾ cup all‑purpose flour
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1 tsp baking powder
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½ tsp salt
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1‑2 tsp cinnamon (≈ 1 tsp), optional ½ tsp ground ginger, optional ¼ tsp nutmeg (for more spice)
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2 cups shredded carrots (≈ 2 medium carrots), shredded finely
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~¼ cup powdered sugar (for rolling / dusting)
Filling:
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8 oz cream cheese, softened
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4 Tbsp butter, softened
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1½ to 2 cups powdered sugar (depending how sweet / thick you want filling)
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1 tsp vanilla extract
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Optional: zest of ½ lemon or small dash cinnamon in filling
Instructions
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Preheat oven to 350 °F (≈ 175‑180 °C). Line a jelly‑roll pan (10×15 in or similar) with parchment paper. Grease lightly.
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Prepare towel: dust generously with powdered sugar; set aside.
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In mixing bowl, beat eggs + sugar until pale and slightly thick. Add vanilla + oil; mix to combine.
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In another bowl, sift together flour, baking powder, salt, and spices. Fold the dry mix into wet mixture gently, just until combined.
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Fold in shredded carrots carefully.
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Pour batter into prepared pan; spread evenly.
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Bake for 10‑13 minutes until cake springs back in center and edges begin to pull away slightly.
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As soon as it comes out, loosen edges with spatula; invert onto sugared towel; peel off parchment. Immediately roll cake + towel from short (narrow) side. Allow to cool rolled.
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While cake cools, make filling: beat cream cheese + butter until smooth; add powdered sugar gradually; add vanilla (and optional lemon zest or spice); mix until fluffy.
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When cake is cooled (but some recipes fill when it's still slightly warm but not hot), unroll gently. Spread filling evenly, leaving small border around edges.
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Re‑roll cake (this time without towel if possible), seam side down. Wrap in plastic wrap, refrigerate at least 30 min to 1 hour for filling to set.
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To serve: unwrap, place on platter, dust with powdered sugar, slice cleanly with serrated knife.
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Preheat oven to 350 °F (≈ 175‑180 °C). Line a jelly‑roll pan (10×15 in or similar) with parchment paper. Grease lightly.
-
Prepare towel: dust generously with powdered sugar; set aside.
-
In mixing bowl, beat eggs + sugar until pale and slightly thick. Add vanilla + oil; mix to combine.
-
In another bowl, sift together flour, baking powder, salt, and spices. Fold the dry mix into wet mixture gently, just until combined.
-
Fold in shredded carrots carefully.
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Pour batter into prepared pan; spread evenly.
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Bake for 10‑13 minutes until cake springs back in center and edges begin to pull away slightly.
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As soon as it comes out, loosen edges with spatula; invert onto sugared towel; peel off parchment. Immediately roll cake + towel from short (narrow) side. Allow to cool rolled.
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While cake cools, make filling: beat cream cheese + butter until smooth; add powdered sugar gradually; add vanilla (and optional lemon zest or spice); mix until fluffy.
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When cake is cooled (but some recipes fill when it's still slightly warm but not hot), unroll gently. Spread filling evenly, leaving small border around edges.
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Re‑roll cake (this time without towel if possible), seam side down. Wrap in plastic wrap, refrigerate at least 30 min to 1 hour for filling to set.
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To serve: unwrap, place on platter, dust with powdered sugar, slice cleanly with serrated knife.
Tips to Avoid Common Problems
Problem What Causes It How to Avoid / Fix Cake cracking when rolled Overbaked (too dry), cooled too much before first roll, cake too thick Bake just until done; roll immediately when warm; ensure thickness suitable. Filling sliding out or oozing Filling too loose; cake rolled too tightly; no chill before slicing Use a filling with enough butter/cream cheese; don’t overfill; chill so filling firms; wrap and chill. Cake sticks to parchment Parchment not greased; pan not lined properly; not loosening edges Use good parchment, spray or grease; loosen edges around cake before flipping/inverting. Cake dry or bland Too much flour, too little moisture, under‑use of carrots, lacking spice or flavor Shred carrots finely; include oil; use spices; don’t overbake; taste filling and adjust. Spiral doesn’t look neat Roll direction wrong; seam side up; filling too thick; sloppy roll Roll from short end consistently; keep seam down when resting; use towel to help shape; trim ends neatly.
| Problem | What Causes It | How to Avoid / Fix |
|---|---|---|
| Cake cracking when rolled | Overbaked (too dry), cooled too much before first roll, cake too thick | Bake just until done; roll immediately when warm; ensure thickness suitable. |
| Filling sliding out or oozing | Filling too loose; cake rolled too tightly; no chill before slicing | Use a filling with enough butter/cream cheese; don’t overfill; chill so filling firms; wrap and chill. |
| Cake sticks to parchment | Parchment not greased; pan not lined properly; not loosening edges | Use good parchment, spray or grease; loosen edges around cake before flipping/inverting. |
| Cake dry or bland | Too much flour, too little moisture, under‑use of carrots, lacking spice or flavor | Shred carrots finely; include oil; use spices; don’t overbake; taste filling and adjust. |
| Spiral doesn’t look neat | Roll direction wrong; seam side up; filling too thick; sloppy roll | Roll from short end consistently; keep seam down when resting; use towel to help shape; trim ends neatly. |
Variations & Flavor Twists
Here are ways to adapt to your taste or what you have:
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Lemon Cream Cheese Filling: Add lemon extract or lemon juice & zest to the filling for a brighter flavor. (Like John Kanell’s version) mccormick.com
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Spiced Version: Increase ginger, nutmeg, maybe cloves. Good for fall/winter.
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Add Nuts / Raisins: Chopped walnuts or pecans, or raisins, inside cake batter (be careful not to make it too heavy). The English Kitchen recipe uses nuts and raisins. theenglishkitchen.co
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Honey instead of sugar: Some recipes use honey (in cake or filling) for more natural sweetness. E.g. Food.com version includes honey. food.com
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Decorative Touches: Use colored frosting to pipe carrot shapes; dust with icing sugar; garnish with walnuts.
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Coconut or dried fruit: Some versions include coconut or raisins in the filling or cake. food.com+1
Here are ways to adapt to your taste or what you have:
-
Lemon Cream Cheese Filling: Add lemon extract or lemon juice & zest to the filling for a brighter flavor. (Like John Kanell’s version) mccormick.com
-
Spiced Version: Increase ginger, nutmeg, maybe cloves. Good for fall/winter.
-
Add Nuts / Raisins: Chopped walnuts or pecans, or raisins, inside cake batter (be careful not to make it too heavy). The English Kitchen recipe uses nuts and raisins. theenglishkitchen.co
-
Honey instead of sugar: Some recipes use honey (in cake or filling) for more natural sweetness. E.g. Food.com version includes honey. food.com
-
Decorative Touches: Use colored frosting to pipe carrot shapes; dust with icing sugar; garnish with walnuts.
-
Coconut or dried fruit: Some versions include coconut or raisins in the filling or cake. food.com+1
Serving & Presentation
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Serve chilled or at cool room temperature so filling is firm but cake still moist.
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Slice with a sharp serrated knife, wiping between cuts for clean edges.
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Dust with powdered sugar before serving, or drizzle with a thin glaze if desired (optional).
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Garnish edges with nuts or carrot‑shaped decorations if you want pretty presentation.
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Serve chilled or at cool room temperature so filling is firm but cake still moist.
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Slice with a sharp serrated knife, wiping between cuts for clean edges.
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Dust with powdered sugar before serving, or drizzle with a thin glaze if desired (optional).
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Garnish edges with nuts or carrot‑shaped decorations if you want pretty presentation.
Storage & Shelf Life
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After chilling, keep covered in refrigerator. Usually lasts 2‑3 days, though best in first day. Filling tends to soften cake texture slightly over time.
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You can freeze slices: wrap tightly in plastic + foil; thaw in fridge before serving.
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If making ahead, you can bake the cake, roll and chill without filling; then unroll, fill, re‑roll close to serving time so it’s fresh.
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After chilling, keep covered in refrigerator. Usually lasts 2‑3 days, though best in first day. Filling tends to soften cake texture slightly over time.
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You can freeze slices: wrap tightly in plastic + foil; thaw in fridge before serving.
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If making ahead, you can bake the cake, roll and chill without filling; then unroll, fill, re‑roll close to serving time so it’s fresh.
Nutrition & Portion Ideas
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Because there’s cream cheese + sugar + butter, this is a richer dessert. One slice will be satisfying.
-
If you want lighter: reduce sugar, use lighter cream cheese, reduce butter; omit optional extras.
If you like, I can send you a version of this Cloud‑friendly recipe in metric units or adapted for ingredients available in Morocco (local carrots, local sugar, ovens, etc.). Do you want that?
-
Because there’s cream cheese + sugar + butter, this is a richer dessert. One slice will be satisfying.
-
If you want lighter: reduce sugar, use lighter cream cheese, reduce butter; omit optional extras.
If you like, I can send you a version of this Cloud‑friendly recipe in metric units or adapted for ingredients available in Morocco (local carrots, local sugar, ovens, etc.). Do you want that?
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