Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting

fenway
fenway @Fenway

This is a tender, light carrot cake, its really flavorful and wrapped around and frosted with a creamy, fluffy cinnamon whipped cream cheese filling. This is a fun easy to roll cake and takes minutes to put together.

Carrot Cake Roll with Whipped Cinnamon Cream Cheese Filling and Frosting

This is a tender, light carrot cake, its really flavorful and wrapped around and frosted with a creamy, fluffy cinnamon whipped cream cheese filling. This is a fun easy to roll cake and takes minutes to put together.

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Ingredients

15 mins
12 servings
  1. FOR CARROT CAKE ROLL
  2. 3large eggs
  3. 2/3 cupgranulated sugar
  4. 2 tablespoonscanola oil
  5. 1 teaspoonvanilla extract
  6. 1/2 teaspoonsalt
  7. 1 teaspoonbaking powder
  8. 1 teaspoonground ginger
  9. 2 teaspoonsground cinnamon
  10. 1/4 teaspoonground nutmeg
  11. 3/4 cupall purpose flour
  12. 2 cupsshredded carrots (about 2 to 3 medium carrots)
  13. confectioner's sugar for dusting
  14. FOR WHIPPED CINNAMON FILLING AND FROSTING
  15. 1-8 ouncepackages of cream cheese, at room temperature
  16. 1 1/2 cupscold whipping cream
  17. 1 cupconfectioner's sugar
  18. 1/8 teaspoonsalt
  19. 1 teaspoonground cinnamon
  20. 1 teaspoonvanilla extract

Cooking Instructions

15 mins
  1. 1

    MAKE CARROT CAKE

  2. 2

    Preheat oven to 350. Spray a 15 by 10 inch jelly roll pan with bakers spray. Line with parchment paper and spray parchment paper with bakers spray

  3. 3

    In a bowl whisk together the flour, baking powder, salt, ginger, cinnamon and nutmeg

  4. 4

    In another large bowl, beat the eggs until very pale and light anout 5 minutes, then beat in sugar, oil and vanilla

  5. 5

    Add the flour mixture to the egg/sugar mixture and mix just until blended

  6. 6

    Fold in carrots

  7. 7

    Spread evenly into prepared pan and bake 9 to 11 minutes until center is set and springs back when lightly touched

  8. 8
  9. 9

    Have a clean kitchen towel ready dusted with confectioner's sugar

  10. 10

    Turm cake out onto towel

  11. 11

    Carefully remove parchment paper

  12. 12
  13. 13

    Roll cake up in towel and cool completely on rack before filling

  14. 14
  15. 15

    MAKE CINNAMON CREAM CHEESE FILLING AND FROSTING

  16. 16

    Beat cream until it holds its shape

  17. 17

    Beat cream cheese until smooth then beat in sugar, salt, vanilla and cinnamon

  18. 18
  19. 19

    Fold whipped cream into cream cheese in 3 additions

  20. 20

    FILL AND FROST CAKE

  21. 21

    Carefully unroll cake

  22. 22

    Add some cinnamon cream cheese whipped cream, leavong a boarder on edges

  23. 23

    Roll cake up. Place seam side down in serving platter, frost with temaining cinnamon cream

  24. 24

    Garnish with cinnamon sugar, mix 2 tablespoons granulated sugar with 1 teaspoon hround cinna,on

  25. 25

    And add orange and yellow sprinkles. Refrigeerate at least 4 hours before slicing

  26. 26
  27. 27
  28. 28
  29. 29
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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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