There’s something utterly comforting and nostalgic about carrot cake, especially when it’s paired with the tangy richness of cream cheese filling. Add a sweet glaze and soft texture, and you’ve got a dessert that’s both humble and celebratory. This carrot cake with cream cheese filling recipe offers the perfect blend of warm spices, moist crumb, and creamy goodness—all wrapped into a beautiful cake roll that’s as pretty as it is delicious.
Why You’ll Love This Recipe
- Moist and flavorful: Freshly grated carrots keep the cake soft and moist while spices like cinnamon, ginger, and cloves create that signature carrot cake aroma.
- Creamy filling: The cream cheese and butter filling offers a luscious contrast to the spice-laden sponge.
- Eye-catching presentation: Rolled cake makes for a beautiful centerpiece, perfect for holidays, brunches, or birthdays.
- Easy glaze: A simple vanilla glaze ties it all together, adding sweetness and shine.
Ingredients Breakdown
For the Cake:
- ¾ cup all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 3 large eggs
- ½ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 3 medium carrots, freshly grated
For the Cream Cheese Filling:
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 6 tbsp salted butter, softened
- 1 tsp vanilla extract
For the Glaze:
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 10–11 tbsp milk
Step-by-Step Instructions
Step 1: Prepare the Oven and Baking Pan
Preheat your oven to 375°F (190°C). Line a 15″ x 10″ jelly roll pan (or similar baking sheet with rimmed edges) with parchment paper, ensuring the paper covers the entire bottom and sides slightly. Lightly grease the paper with baking spray.
Step 2: Make the Dry Mix
In a medium mixing bowl, combine:
- Flour
- Baking powder
- Salt
- Cinnamon
- Ginger
- Nutmeg
- Cloves
Whisk together until well blended to evenly distribute the spices.
Step 3: Mix the Wet Ingredients
In a large bowl, beat the eggs and sugar using a hand mixer or whisk until light and slightly frothy. Add in the vegetable oil and vanilla extract, then mix again until smooth.
Fold in the grated carrots until evenly incorporated.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry mixture to the wet ingredients, stirring gently to combine. Be careful not to overmix—just stir until there are no dry spots left.
Step 5: Bake the Cake
Pour the batter into your prepared baking pan and spread it out evenly. Bake in the preheated oven for 12 minutes, or until the cake is springy to the touch and a toothpick inserted comes out clean.
Step 6: Roll the Cake
Once baked, carefully lift the cake out using the parchment paper and place it onto a large cutting board. While it’s still warm, gently roll the cake (starting from the short end) with the parchment paper still attached. Rolling it while warm helps prevent cracks later.
Allow it to cool completely while rolled—this will take about 30–45 minutes.
Making the Cream Cheese Filling
In a bowl, combine:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
Beat until smooth and creamy. The mixture should be thick but spreadable. If it’s too runny, chill it for a few minutes before using.
Filling and Rolling
Once the cake has cooled, carefully unroll it. Spread the cream cheese filling over the entire surface of the cake, leaving a ½-inch border around the edges.
Now, gently re-roll the cake, this time without the parchment paper. Wrap the rolled cake in plastic wrap and refrigerate it for at least 1 hour to firm up and allow the flavors to meld.
Making the Vanilla Glaze
In a small bowl, whisk together:
- Powdered sugar
- Vanilla extract
- Milk (start with 10 tbsp and add more if needed)
The glaze should be smooth and pourable but not too runny. Drizzle it over the chilled cake before serving.
Serving Tips
- Slice with a sharp, serrated knife for clean cuts.
- Serve chilled or at room temperature.
- Dust with additional powdered sugar or cinnamon for extra flair.
- Add crushed pecans or walnuts on top for texture and decoration.
Storage
- Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: You can freeze the unglazed cake roll for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the fridge and glaze before serving.
Frequently Asked Questions (FAQs)
Can I make this carrot cake ahead of time?
Yes! You can prepare the entire cake roll (without glaze) up to 2 days in advance and refrigerate. Add the glaze just before serving for a fresh look and taste.
What if I don’t have a jelly roll pan?
You can use any shallow baking sheet with raised edges, approximately 10″x15″. Avoid pans that are too deep or the cake may not bake evenly.
Can I add nuts or raisins?
Absolutely! Chopped pecans, walnuts, or raisins can be folded into the batter or added on top of the filling before rolling for a fun texture twist.
How do I prevent the cake from cracking?
The key is to roll the cake while it’s still warm, which makes it pliable. Don’t overbake it, and be sure to cool it rolled up so it maintains its shape.
Can I use pre-shredded carrots?
It’s best to use freshly grated carrots, as pre-shredded ones tend to be too dry and coarse, which may affect the texture of the cake.
Nutritional Information (Per Slice – Approximate)
- Calories: 320
- Fat: 20g
- Carbohydrates: 30g
- Sugar: 25g
- Protein: 5g
Based on 10 servings. Nutritional values may vary depending on exact ingredients used.
Final Thoughts
This carrot cake with cream cheese filling is the ultimate balance of comfort and elegance. The warm spices, tender crumb, and luscious cream cheese swirl make every bite a moment of joy. Whether you’re making it for a holiday gathering, a birthday party, or just a cozy weekend treat, this rolled carrot cake is bound to become a favorite in your baking rotation.
So preheat your oven, grab those carrots, and enjoy the wonderful process of baking (and eating) this delightful dessert!
Enjoy your slice of homemade happiness!