Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Carrot Cake Roll and Cream Cheese filling

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

The Best Ever you will find Carrot Cake Roll and Cream Cheese filling

History and Background on Carrot Cake

The origins of carrot cake are disputed. Published in 1591, there is an English recipe for “pudding in a Carret(sic) root” that is essentially a stuffed carrot with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour).

Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.

Another 19th-century recipe comes from the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.

The popularity of carrot cake was revived in the United Kingdom because of rationing during the Second World War.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The best ever Carrot Cake Roll and Cream Cheese filling Moist

Carrot Cake Roll and Cream Cheese filling

  • Author:
  • Prep Time: 15 minutes
  • Resting and Decorating: 1 hours
  • Cook Time: 13 minutes
  • Total Time: 1 hour 28 minutes
  • Yield: 1 1x
  • Category: Cake, Cupcakes, Cookies and Tarts


You have no option, get you apron as this Carrot Cake Roll must be tried at least once, but I can assure you, you will make it again and again.


Units Scale

Cake Mixture

  • 3/4 cup regular plain cake flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 eggs
  • 1/2 cup white sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (about 2-3 medium carrots)

Cream Cheese Filling

  • 1 cup sifted icing sugar
  • 225 g room temperature cream cheese
  • 6 tablespoons softened butter
  • 1 teaspoon vanilla extract


Cake Roll:

Preheat oven to 180°C.

Line a 25 × 40cm baking tray with baking paper, leaving about an extra 2.5cm of baking paper sticking out on all sides of the pan so that you can easily lift the cake out after baking.

Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg in a medium bowl until combined.

In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick.

Add in the oil, vanilla, and grated carrots, and whisk until just combined.

Fold in the flour mixture with a rubber spatula, and stir together until just combined.

Spread the batter evenly into prepared pan.

Bake for 10 to 13 minutes, or until the top of cake springs back when touched.

Carefully lift the baking paper and cake out onto a flat (and heat-safe) surface.

Then slowly, roll the cake, rolling from the short end to the short end, until it is completely rolled up.

Transfer the cake roll to a wire rack, and cool until it reaches room temperature.

While the cake is cooling, make the cream cheese filling (see below).

When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit).

Spread the cream cheese mixture evenly over cake, leaving a half a centimeter border on all sides.

Then carefully re-roll the cake, gently peeling away the baking paper as you roll until you can completely remove and discard it.

Tightly wrap the roll in plastic wrap and refrigerate at least one hour.

Remove and unwrap the roll and transfer it to your serving dish.

Lightly dust the roll on all sides with icing sugar, if you would like. Then slice and serve.

If you have leftovers, just re-wrap the roll in plastic wrap and store in the fridge for up to 3 days.

Cream cheese filling:

Whisk together cream cheese, icing sugar, butter, and vanilla extract until smooth.

If the filling is too thin, add more icing sugar.

If it is too thick, add a half teaspoon or two of water.

(You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it).



Prepared, tried and tested by Feriel Sonday
Source: Unknown


  • Serving Size: as
  • Calories: 3172
  • Sugar: 228
  • Sodium: 3171
  • Fat: 190
  • Saturated Fat: 96
  • Unsaturated Fat: 77
  • Trans Fat: 4
  • Carbohydrates: 331
  • Fiber: 10
  • Protein: 44
  • Cholesterol: 968

Keywords: #Carrot #Cake #swissroll

Recipe Card powered byTasty Recipes

Similar Recipes

Why not take a look and check out my Cinnamon Carrot Cake or even the Naked Whole Wheat Date and Carrot Cake

Please feel free to sign up for my weekly newsletter, to be found on my home page.  I promise not to spam you! 😉

You will receive one newsletter regarding our weekly #SeniSal Inlinkz linkup, and you are more than welcome to come and join us and share your own blog links as well.  Then you may receive one or at the most two emails per week with recipes, and this way you can keep up to date with all my latest posts! 

Do you like this recipe? Will you try and make it at home? Have questions or suggestions about it? Please feel free to leave me a comment below and let me know! If you make it, please share the recipe, and tag me! My Instagram handle is: _esmesalon and I’d love to connect and hear from you!

We invite you to come and join our two FB Recipe Groups:

TRH Tried and Tested Recipes From Home Chefs
and then we also have our SA Tasty Recipes – Saffas Daily Recipes for South African and Ex-pats.
If you’re looking for some eBooks with wonderful recipes, please visit Recipe eBooks for all your eBook needs.  Some ideas of what we have available, but you will find more available, so please hop over.  Once you purchase a book, it’s an immediate download to your Email Inbox, so no need to wait for the mailman.
  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

4 thoughts on “Carrot Cake Roll and Cream Cheese filling”

Leave a Comment

Recipe rating