Carrot Cake Roll with Cream Cheese Filling


  • 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
  • 1 cup confectioners sugar
  • 1 (8 oz.) package cream cheese, softened
  • 6 tbsp. salted butter, softened
  • 1 tsp. pure vanilla extract
  • 3 cups confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 10-11 tbsp. milk


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.

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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