Carrot Cake Roll with Cream Cheese Frosting Filling

Why You’ll Love This Recipe

This Carrot Cake Roll is a perfect twist on the traditional carrot cake. The cake is incredibly moist and flavorful, thanks to the addition of grated carrots, pineapple, raisins, and walnuts. The cream cheese frosting filling adds a decadent touch, making each bite irresistible. The roll shape makes it visually stunning, and its soft, delicate texture is sure to delight your taste buds. Whether served at a special occasion or enjoyed as a treat, this cake will quickly become a favorite!

Ingredients

For the cake:

• 500 ml (2 cups) carrots, grated
• 250 ml (1 cup) pineapple chunks or crushed, drained
• 125 ml (1/2 cup) raisins
• 125 ml (1/2 cup) chopped walnuts

For the dry ingredients:

• 500 ml (2 cups) all-purpose flour
• 10 ml (2 tsp.) baking powder
• 10 ml (2 tsp.) cinnamon
• 7.5 ml (1 1/2 tsp) baking soda
• 5 ml (1 tsp) salt

For the liquid ingredients:

• 250 ml (1 cup) vegetable oil
• 500 ml (2 cups) sugar or brown sugar
• 4 eggs

For the icing:

• 250 ml (1 cup) icing sugar
• 80 ml (1/3 cup) margarine or butter
• 1/2 package (250 g) cream cheese (Philadelphia type), softened
• 5 ml (1 tsp) vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a 15×10-inch baking sheet with parchment paper, greasing the edges lightly.
2. In a large mixing bowl, combine the grated carrots, drained pineapple, raisins, and chopped walnuts.
3. In another bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
4. In a separate bowl, beat together the vegetable oil, sugar, and eggs until smooth and well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Then, fold in the carrot mixture until evenly distributed.
6. Pour the batter onto the prepared baking sheet, spreading it out evenly.
7. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and allow it to cool for about 5 minutes. While the cake is cooling, prepare the frosting.
9. For the frosting, beat together the softened butter, cream cheese, vanilla, and icing sugar until smooth and creamy.
10. Once the cake has cooled enough to handle, carefully turn it out onto a clean kitchen towel dusted with powdered sugar.
11. Gently peel off the parchment paper, and spread the cream cheese frosting evenly over the top of the cake.
12. Slowly roll the cake, starting from one end, using the towel to help guide the roll without damaging the cake.
13. Once rolled, wrap the cake in the towel and refrigerate for 1-2 hours to allow it to set and cool completely.
14. Slice and serve chilled, and enjoy!

Servings and Timing

• Servings: 8-10
• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Cooling Time: 1-2 hours
• Total Time: 1 hour 35 minutes – 2 hours 35 minutes

Variations

• Add Spices: For a more complex flavor, you can add nutmeg or ginger to the cake batter.
• Make It Dairy-Free: Substitute dairy-free margarine and non-dairy cream cheese for the frosting to make this cake dairy-free.
• Add Shredded Coconut: You can add shredded coconut to the batter for extra texture and flavor.
• Use Different Nuts: Swap walnuts for pecans or almonds to give the cake a unique twist.
• Make It Gluten-Free: Use a gluten-free flour blend as a substitute for all-purpose flour to make this cake gluten-free.

Storage/Reheating

• Storage: Store any leftover carrot cake roll in an airtight container in the refrigerator for up to 4-5 days.
• Reheating: This cake is best served chilled and does not need reheating. Simply remove it from the fridge before serving.

FAQs

1. Can I make this cake ahead of time?

Yes, this cake can be made a day or two ahead of time. Simply store it in the fridge after rolling it up, and slice just before serving.

2. Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well in this recipe. Just make sure to drain it thoroughly before adding it to the batter.

3. Can I freeze this carrot cake roll?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge before serving.

4. What can I use instead of walnuts?

If you’re allergic to walnuts or don’t enjoy them, you can replace them with pecans, almonds, or leave them out entirely.

5. Can I use brown sugar instead of white sugar?

Yes, you can use brown sugar in place of white sugar for a deeper, more caramel-like flavor.

6. Can I use a different frosting for this roll?

Yes, you can use a simple whipped cream frosting or even a buttercream frosting if you prefer something less rich than cream cheese frosting.

7. What type of flour should I use for this recipe?

All-purpose flour works best for this recipe, but you can also use whole wheat flour for a slightly healthier version.

8. Can I add more raisins to the cake?

Absolutely! You can add more raisins for an extra burst of sweetness and texture, or swap them for currants or dried cranberries.

9. Is this cake gluten-free?

No, this cake is made with regular all-purpose flour. However, you can use a gluten-free flour blend to make it gluten-free.

10. Can I make the frosting ahead of time?

Yes, the frosting can be made ahead of time and stored in the refrigerator for up to 3 days. Just bring it to room temperature before using.

Conclusion

Carrot Cake Roll with Cream Cheese Frosting Filling is a delicious and visually stunning dessert that’s perfect for any special occasion. The soft, spiced carrot cake combined with the creamy frosting creates an irresistible treat. It’s easy to prepare, customizable with your favorite ingredients, and can be made ahead of time for convenience. Whether you’re serving it for a holiday gathering or a birthday, this cake is sure to be a hit!

Print