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Carrot Cake Roll

Carrot Cake Roll

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This carrot cake roll with creamy cheese filling is perfect for Spring and Easter. A great way to make an old carrot cake even more fun! The cream cheese frosting is soft and delicious!

This delightful Carrot Cake Roll recipe is full of everything you love about the classic carrot cake – with the cream cheese frosting rolled up beautifully.


Eggs: 3


Sugar: 2/3 cup

Vegetable oil: 2 tablespoons

Grated carrots: 2 cups

White flour: 3/4 cup

Baking powder: 1 teaspoon

Cinnamon powder: 1/2 teaspoon

Ginger and nutmeg powder: 1/4 teaspoon

#For cream:

White cream cheese 200 grams

Powdered sugar: 2 cups


Butter: 60 grams (at room temperature)


1. To start, set the oven temperature to 180 degrees.

2. Immediately, mix the flour, baking powder and spices well, then add the carrots. And please mix it up and set aside

3. After that, beat eggs, vanilla and sugar well until mixture has doubled and color faded.

4. You’ll want to add the oil and mix a little.

5. You can then add the flour mixture, stirring lightly, using a whisk.

6. The blending must be spread on a grease tray with a baking sheet measure approximately 20cm 40cm and then placed in oven about 10-12 min .

7. Once done, take it out of the oven and immediately put it on a slightly damp cloth and start wrapping it with the cloth. And please put it in the fridge to cool down completely.

9. As for the cream: you should whip the cheese, butter, vanilla and sugar well until mixed, then put it in the refrigerator to cool and freeze a little.

10. Okay now, you can take the rolled cake out of the refrigerator and roll it with interest. Make sure to start by applying a light layer of the cream as in the picture, leaving the end of the cake without spreading.

11. Rewrap the cake as it was, carefully not pulling it to keep the cream inside. Then put it in the refrigerator for two hours and serve after spraying powdered sugar on the face.

12. To finish, you can serve it with coffee or karak tea, sehha and here.


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