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Sweet Pea's Kitchen Cookbook

Carrot Cake Roll

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  • 4.24 from 13 votes

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This Carrot Cake Roll recipe is perfect for any occasion. It will give you the opportunity to stand out in gastronomy and experiment with new flavors.

Enjoy the flavors of this Carrot Cake Roll, and get your whole family addicted to them.

Family approved, with unique flavors and natural ingredients.

Prep Time: 30 minutes | Baking Time: 15 minutes | Additional Time: 2 hours | Total Time: 2 hours, 45 minutes | Makes: 8-16 servings

Ingredients Cake:

Carrot Cake Mix

6 large Eggs (Room Temp)

¼ cup Cannoli Oil

¼ cup Water (Room Temp)

Filling:

½ cup Unsalted Sweet Cream Butter

3 cup Powdered Sugar

½ Package of Cream Cheese (Soft)

1-4 tbsp Heavy Cream

Garnish:

1 cup Powdered Sugar

Directions:

Step 1. Preheat oven to 375 degrees. Spray a 10 x 15 x 1 inch jelly roll or with nonstick cooking spray.

Step 2. Cut parchment paper to fit the pan (extra to overlap the 4 sides of the pan).

Step 3. Add an additional coat of the cooking spray on top of the parchment paper.

Cake:

Step 1. Add the cake mix, oil, and water in a large mixing bowl. Beat on low for 30 seconds.

Step 2. With a rubber spatula scrape the sides and bottom of the mixing bowl.

Step 3. Increase the speed to medium for 1 minute.

Step 4. Take out 2 cups of the cake batter. Set aside to use for another recipe.

Step 5. Pour the batter onto the prepared pan. Evenly spread the batter throughout the pan. Bake at 375 degrees for 13-15 minutes.

Step 6. Insert a toothpick in the center of the cake to make sure the cake is done.

Step 7. Place a sheet of parchment paper on a countertop. Toss powdered sugar on the parchment paper.

Step 8. Once baked, remove from the oven and promptly turn the cake out onto the prepared sheet of parchment paper. Quickly roll the cake in the parchment paper.

Step 9. Set on the counter to cool for 2 hours.

Filling:

Step 1. Add the dream cheese and butter in a mixing bowl. Use an electric mixer to cream the cream cheese and butter. Beat for 3-4 minutes.

Step 2. Keep beating the mixer and add in the powdered sugar, 1 cup at a time.

Step 3. If the filling is too thick add a tablespoon of milk at a time. (Do not thin out the filling too much)

Assemble the cake:

Step 1. Slowly unroll the cake, carefully peel off the parchment paper.

Step 2. Dump the filling onto the cake.

Step 3. Use an offset spatula to spread the filling on the cake. Make sure that the filling covers all 4 corners of the cake.

Step 4. Reroll the cake carefully. Place the cake on a platter, seam down.

Step 5. Sprinkle powdered sugar on top of the cake. Put in the refrigerator until serving.

Step 6. Cover any leftovers with plastic wrap and keep in the refrigerator.

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Carrot Cake Roll

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Enjoy the flavors of this Carrot Cake Roll, and get your whole family addicted to them.
4.24 from 13 votes

Ingredients 

  • Carrot Cake Mix
  • 6 large Eggs, Room Temp
  • ¼ cup Cannoli Oil
  • ¼ cup Water, Room Temp

Filling:

  • ½ cup Unsalted Sweet Cream Butter
  • 3 cup Powdered Sugar
  • ½ Package of Cream Cheese, Soft
  • 1-4 tbsp Heavy Cream

Garnish:

  • 1 cup Powdered Sugar

Instructions

  • Preheat oven to 375 degrees. Spray a 10 x 15 x 1 inch jelly roll or with nonstick cooking spray.
  • Cut parchment paper to fit the pan (extra to overlap the 4 sides of the pan).
  • Add an additional coat of the cooking spray on top of the parchment paper.

Cake:

  • Add the cake mix, oil, and water in a large mixing bowl. Beat on low for 30 seconds.
  • With a rubber spatula scrape the sides and bottom of the mixing bowl.
  • Increase the speed to medium for 1 minute.
  • Take out 2 cups of the cake batter. Set aside to use for another recipe.
  • Pour the batter onto the prepared pan. Evenly spread the batter throughout the pan. Bake at 375 degrees for 13-15 minutes.
  • Insert a toothpick in the center of the cake to make sure the cake is done.
  • Place a sheet of parchment paper on a countertop. Toss powdered sugar on the parchment paper.
  • Once baked, remove from the oven and promptly turn the cake out onto the prepared sheet of parchment paper. Quickly roll the cake in the parchment paper.
  • Set on the counter to cool for 2 hours.

Filling:

  • Add the dream cheese and butter in a mixing bowl. Use an electric mixer to cream the cream cheese and butter. Beat for 3-4 minutes.
  • Keep beating the mixer and add in the powdered sugar, 1 cup at a time.
  • If the filling is too thick add a tablespoon of milk at a time. (Do not thin out the filling too much)

Assemble the cake:

  • Slowly unroll the cake, carefully peel off the parchment paper.
  • Dump the filling onto the cake.
  • Use an offset spatula to spread the filling on the cake. Make sure that the filling covers all 4 corners of the cake.
  • Reroll the cake carefully. Place the cake on a platter, seam down.
  • Sprinkle powdered sugar on top of the cake. Put in the refrigerator until serving.
  • Cover any leftovers with plastic wrap and keep in the refrigerator.
Author: Laura

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