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The best ever Carrot Cake Roll and Cream Cheese filling Moist

Carrot Cake Roll and Cream Cheese filling

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  • 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

Cream Cheese Filling


Cake Roll:

  1. Preheat oven to 180Β°C.
  2. Line a 25 Γ— 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.
  3. Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg in a medium bowl until combined.
  4. In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick.
  5. Add in the oil, vanilla, and grated carrots, and whisk until just combined.
  6. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
  7. Spread the batter evenly into prepared pan.
  8. Bake for 10 to 13 minutes, or until the top of cake springs back when touched.
  9. Carefully lift the baking paper and cake out onto a flat (and heat-safe) surface.
  10. Then slowly, roll the cake, rolling from the short end to the short end, until it is completely rolled up.
  11. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
  12. While the cake is cooling, make the cream cheese filling (see below).
  13. 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).
  14. Spread the cream cheese mixture evenly over the cake, leaving a half a centimeter border on all sides.
  15. Then carefully re-roll the cake, gently peeling away the baking paper as you roll until you can completely remove and discard it.
  16. Tightly wrap the roll in plastic wrap and refrigerate at least one hour.
  17. Remove and unwrap the roll and transfer it to your serving dish.
  18. Lightly dust the roll on all sides with icing sugar, if you would like. Then slice and serve.
  19. 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:

  1. Whisk together cream cheese, icing sugar, butter, and vanilla extract until smooth.
  2. If the filling is too thin, add more icing sugar.
  3. If it is too thick, add a half teaspoon or two of water.
  4. (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
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