Carrot Cake Roll with Cream Cheese Frosting Filling


For the cake:

  • 3 eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin puree
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup finely grated carrots
  • 1/2 cup chopped pecans (optional)

For the filling:

  • 8 oz. cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar


  1. Preheat your oven to 375°F. Grease a 10×15 inch jelly roll pan and line it with parchment paper.
  2. In a large mixing bowl, beat the eggs with an electric mixer until they’re light and frothy. Gradually add the sugar and continue to beat until the mixture is thick and lemon-colored.
  3. Add the canned pumpkin puree and lemon juice to the egg mixture, and beat until everything is well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the pumpkin mixture and stir until everything is well combined.
  6. Fold in the grated carrots and chopped pecans, if using.
  7. Pour the batter into the prepared jelly roll pan and spread it out evenly.
  8. Bake for 13 to 15 minutes, or until the cake springs back when touched lightly with your finger.
  9. While the cake is still warm, turn it out onto a clean kitchen towel that has been generously dusted with powdered sugar.
  10. Carefully peel off the parchment paper and roll the cake up in the towel, starting at one short end.
  11. Let the cake cool completely in the rolled-up position.
  12. While the cake is cooling, prepare the cream cheese filling. In a mixing bowl, beat together the cream cheese, butter, and vanilla extract until smooth.
  13. Gradually add the powdered sugar and beat until the mixture is thick and spreadable.
  14. Once the cake has cooled completely, carefully unroll it and spread the cream cheese filling over the top, leaving a small border around the edges.
  15. Gently roll the cake back up, using the kitchen towel to help you.
  16. Wrap the cake in plastic wrap and refrigerate it for at least 30 minutes to set the filling.
  17. When you’re ready to serve the cake, slice it into rounds and enjoy!

Note: You can also decorate the cake with additional chopped pecans or shredded carrots if you’d like.

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