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Roll Cake with Cream Cheese Filling

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This classic roll cake combines warm spices, soft carrot cake, and luscious cream cheese filling. A must-try dessert for fall gatherings or cozy weekends.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: ~1 hour 45 minutes
  • Yield: 8–10 slices
  • Category: Dessert
  • Method: Baked and Rolled
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Cake:

1 cup (125 g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

3 large eggs

½ cup (100 g) brown sugar

¼ cup (50 g) white sugar

¼ cup (60 ml) vegetable oil

1½ cups (150 g) grated carrots

1 teaspoon vanilla extract

For the Cream Cheese Filling:

200 g cream cheese, softened

¼ cup (60 g) unsalted butter, softened

1 cup (120 g) powdered sugar

1 teaspoon vanilla extract

Instructions

Prep the Pan:

Preheat oven to 350°F (180°C).

Line a 10×12 inch (25×38 cm) jelly roll or baking sheet with parchment paper and lightly grease.

Mix Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Make the Wet Mixture:

In a separate bowl, beat eggs, brown sugar, and white sugar until fluffy and pale.

Add vegetable oil and vanilla extract, beat again.

Fold in grated carrots using a spatula.

Combine and Bake:

Gently mix dry ingredients into wet mixture until just combined.

Pour batter into the prepared pan and spread evenly.

Bake for 12–15 minutes or until the cake springs back when lightly touched.

Roll the Cake:

While warm, place a clean kitchen towel dusted with powdered sugar over the cake.

Invert the cake onto the towel and peel off the parchment paper.

Roll up tightly from the short end with the towel and let cool completely.

Make the Filling:

Beat softened cream cheese and butter until smooth.

Add powdered sugar and vanilla; beat until fluffy.

Assemble the Roll:

Carefully unroll the cooled cake.

Spread cream cheese filling evenly across the surface.

Re-roll the cake (without the towel).

Chill & Serve:

Wrap the roll in plastic wrap and refrigerate for at least 1 hour.

Slice and serve cold or at room temperature.

Notes

Dusting the towel with powdered sugar prevents sticking.

Cake can be made a day ahead for convenience.

For neater slices, use a sharp, serrated knife and clean between cuts.

Store in fridge for up to 5 days or freeze for longer storage.

Find it online: https://allcookedup.com/roll-cake-with-cream-cheese-filling/