Craving something sweet for your tea break? Try this Carrot Cake Roll with A Cream Cheese Frosting Filling - it's easy to make even if you've never rolled a cake before!
This carrot cake roll is my go-to recipe, especially when guests come.
It's quick and easy to make and handy when I have cream cheese frosting in the freezer that I need to use. and I want something other than a standard carrot cake.
If this is your first time making a rolled cake, don't worry, it is more manageable than it sounds. I remember the first time I made one, and it turned out great, and I was worried over nothing.
Remember, I am not a professional baker and started just like you!
Making Carrot Cake Roll with a Cream Cheese Frosting Filling
For this recipe will also need a 25.4cm x 38.1cm slice tray.
Ingredients that you will need:
- Plain Flour
- Baking Powder
- Baking Soda
- Cinnamon
- Nutmeg
- Salt
- Eggs
- White Sugar
- Brown Sugar
- Carrots
- Vanilla Extract
- Chopped Walnuts (optional - refer to substitutions for other options)
- ½ batch of my Cream Cheese Frosting Filling
Method
Preheat your oven to 160°C fan forced or 180°C conventional.
To ensure your cake comes out perfectly, start by greasing your slice tray with butter and lining the bottom with baking paper. If you prefer, you can dust the tray with plain flour after greasing it with butter. I am more partial to the baking paper method.
Next, grate the carrot using the small grater side and set it aside for later.
Then, sift the flour, baking powder, baking soda, cinnamon, and nutmeg into a mixing bowl. Add the salt and gently whisk the ingredients together to combine.
In a separate bowl, whisk the eggs and both sugars together until light and fluffy.
Add the grated carrot, chopped walnuts and vanilla extract, then stir to combine.
Pour the dry ingredients into the wet, and stir till well combined.
Once combined, pour the batter into your slice tray, and spread evenly with a spatula.
Give it a few sharp taps on the bench to remove excess air, then place it in the oven on the middle rack for 15 minutes or until cooked.
You will know when it is cooked when it is firm to the touch but springy.
Always double-check by placing a toothpick into the centre of the cake. If it comes out clean, it is ready.
Here is the trick, unlike traditional cakes, where you would allow it to cool. You must do this as soon as it is out of the oven.
Place your slice tray with your cake on a cooking rack. Gently use a knife along the edges of the tray to loosen the cake from the sides for easier removal (if needed).
Place a long piece of baking paper over the top of the tray.
Ensure there is enough baking paper on each side of the cake that extends past the cake.
TIP: The baking paper needs to be longer than your cake. I usually make it the same size as the tea towel.
Next, place a tea towel over the top of the baking paper. Lining up one end of the tea towel with the end of the baking paper.
TIP: The baking paper stops the cake from sticking to your tea towel. You can use baking paper on both sides of the cake if you like.
Place another cooking rack or breadboard over the top and flip everything upside down.
Carefully remove the slice tray and then the baking paper that lined the tray.
Don't worry if any of the sides break a little; you can trim the ends later to make it neater.
Fold over the excess baking paper and a tea towel to cover the top of the cake.
Then carefully roll the cake up in the baking paper and tea towel. Set aside on a cooling rack to cool for at least 1 ½ to 2 hours or until completely cool.
Prepare the cream cheese frosting once the cake is cooled.
TIP: having the cream cheese are room temperature allows you to apply it easier. If you had some in the fridge already, allow it to come to room temp while the cake is cooling.
Once cooled, slowly unroll your cake. Spread a layer of cream cheese frosting over the top, from end to end. I usually make it at least ½ cm (5ml) in thickness.
Then slowly reroll your cake back up, you can use the baking paper to help you roll, and then once the cake is rolled up, you can have the baking paper around the outside to help keep the cake from drying out.
Alternatively, you can put it in glad wrap.
Then place it in the fridge for 30 minutes for the cream cheese to set. Then remove the cake from the fridge and trim the edges with a clean, dry knife.
Place the cake on a serving tray and decorate the top.
You can decorate the top of the cake with a thin zig-zag pattern using the cream cheese frosting, and place chopped walnuts on top.
Spread a thin layer over the top, and add candied carrot twirls and/or walnuts.
Or, if you are serving this cake for easter, you can even place some easter cake decorations on top.
Need substitutions for some of the ingredients in this recipe.
If you want to experiment with different types of nuts in your carrot cake roll with cream cheese frosting filling recipe, there are many options that exist! For example, you could mix things up by combining pecans with almonds or hazelnuts to create a delicious and unique flavour profile.
Pecans are a fantastic substitute for walnuts in your recipe. They have a similar texture and flavour but a slightly sweeter and milder taste. To use them in your recipe, just chop them into small pieces and swap them for the walnuts.
If you want to go nut-free with your carrot cake, shredded coconut is an excellent alternative. It adds a tropical touch to the cake that complements the sweetness of the carrots. Consider toasting the coconut before adding it to your recipe for extra flavour and texture.
And if you're feeling really adventurous, try substituting dried cranberries for nuts. They offer a sweet and tart flavour that adds an exciting twist to the cake and a chewy texture that complements its softness. Simply chop them up into small pieces and use them instead of walnuts.
And if you want to elevate your carrot cake's flavour, consider adding ginger! Whether you choose fresh ginger or ground ginger, it will add a warm and spicy taste that perfectly complements the carrots' sweetness.
Ultimately, it all comes down to your preference and taste. Whether you're in the mood for the nutty crunch of pecans, the tropical flavour of shredded coconut, the tangy sweetness of dried cranberries, or the spiciness of ginger, there are plenty of options to choose from to create a carrot cake that's uniquely your own!
How to store your carrot cake roll
There are a few options when storing your carrot cake roll with a cream cheese frosting filling, depending on how long you plan to keep it.
Store your cake in the refrigerator; first, wrap it tightly in plastic or aluminium foil to prevent it from drying out. Then, you can place it in an airtight container or a cake carrier and store it in the fridge for up to four or five days.
If you need to store your cake for longer, you can freeze it. To do this, wrap it in several layers of plastic wrap and aluminium foil to protect it from freezer burn. Then, place it in an airtight container or freezer bag and store it in the freezer for up to three months.
When you're ready to enjoy your cake again, take it out of the freezer and let it thaw in the refrigerator overnight. Once it's thawed, you can remove the wrapping and enjoy your delicious carrot cake!
Carrot Cake Roll with a Cream Cheese Frosting Filling
Ingredients
- ¾ cup Plain Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- ¼ teaspoon Salt
- 3 Eggs
- ¼ cup White Sugar
- ¾ cup Brown Sugar
- 2 small Carrots
- ½ teaspoon Vanilla Extract
- ½ cup Chopped Walnuts
- 1 ½ cups Cream Cheese Frosting
Instructions
- Preheat your oven to 160°C fan forced or 180°C conventional.
- To ensure your cake comes out perfectly, start by greasing your slice tray with butter and lining the bottom with baking paper. If you prefer, you can dust the tray with plain flour after greasing it with butter. I am more partial to the baking paper method.
- Next, grate the carrot using the small grater side and set it aside for later.
- Then, sift the flour, baking powder, baking soda, cinnamon, and nutmeg into a mixing bowl. Add the salt and gently whisk the ingredients together to combine.
- In a separate bowl, whisk the eggs and both sugars together until light and fluffy.
- Add the grated carrot, chopped walnuts and vanilla extract, then stir to combine.
- Pour the dry ingredients into the wet, and stir till well combined.
- Once combined, pour the batter into your slice tray, and spread evenly with a spatula.Give it a few sharp taps on the bench to remove excess air, then place it in the oven on the middle rack for 15 minutes or until cooked.You will know when it is cooked when it is firm to the touch but springy.Always double-check by placing a toothpick into the centre of the cake. If it comes out clean, it is ready.
- Place your slice tray with your cake on a cooking rack. Place a long piece of baking paper over the top of the tray.Ensure there is enough baking paper on each side of the cake that extends past the cake.(refer to note 1)
- Next, place a tea towel over the top of the baking paper. Lining up one end of the tea towel with the end of the baking paper.Place another cooking rack or breadboard over the top and flip everything upside down.Carefully remove the slice tray and then the baking paper that lined the tray.
- Fold over the excess baking paper and a tea towel to cover the top of the cake.Then carefully roll the cake up in the baking paper and tea towel. Set aside on a cooling rack to cool for at least 1 ½ to 2 hours or until completely cool.(refer to note 2)
- Prepare the cream cheese frosting once the cake is cooled.(refer to note 3)
- Once cooled, slowly unroll your cake. Spread a layer of cream cheese frosting over the top, from end to end. I usually make it at least ½ cm (5ml) in thickness.Then slowly reroll your cake back up, you can use the baking paper to help you roll, and then once the cake is rolled up, you can have the baking paper around the outside to help keep the cake from drying out.Alternatively, you can put it in glad wrap.
- Then place it in the fridge for 30 minutes for the cream cheese to set. Then remove the cake from the fridge and trim the edges with a clean, dry knife.Place the cake on a serving tray and decorate the top.(refer to decorating ideas in the notes)
Notes
- You can decorate the top of the cake with a thin zig-zag pattern using the cream cheese frosting, and place chopped walnuts on top.
- Spread a thin layer over the top, and add candied carrot twirls and/or walnuts.
- Or, if you are serving this cake for easter, you can even place some easter cake decorations on top.
- For other nut ideas, try mixing pecans with almonds or hazelnuts for a unique flavour. Or add individually.
- Use chopped pecans as a substitute for walnuts in your recipe, as they have a similar texture and flavour but are slightly sweeter and milder in taste.
- If you want a nut-free option, try shredded coconut, which adds a tropical touch that pairs well with the carrots' sweetness. To enhance the flavour and texture, consider toasting the coconut first.
- Dried cranberries can be a fun alternative to nuts, providing a sweet and tart flavour and chewy texture. Simply chop them up and use them instead of walnuts.
- Adding ginger about ¼ tsp, whether fresh or ground, can elevate the flavour profile of your carrot cake roll. It provides a warm and spicy taste that complements the sweetness of the carrots.
Nutrition
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