For the Carrot Cake Roll:

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

For the Cream Cheese Filling:

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


For the Carrot Cake Roll:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the shorter sides for easy removal.
  2. Combine Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes or until the mixture is thick and pale in color.
  4. Add Pumpkin and Carrots: Gently fold in the pumpkin puree followed by the grated carrots. Gradually fold in the dry ingredients until just combined. If desired, fold in the chopped pecans.
  5. Bake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for about 12-15 minutes, or until the cake springs back when lightly touched.
  6. Prepare for Rolling: While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper and roll the cake, along with the towel, starting from a shorter side. Let it cool completely in this rolled-up position.

For the Cream Cheese Filling:

  1. In a medium mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
  2. Add the powdered sugar and vanilla extract. Beat until well combined.


  1. Carefully unroll the cooled carrot cake roll.
  2. Spread the cream cheese filling evenly over the unrolled cake.
  3. Roll the cake back up, this time without the towel. You can wrap it in plastic wrap and refrigerate for at least 1 hour to firm up.
  4. Slice, serve, and enjoy!

This Carrot Cake Roll is a delightful dessert or treat with the perfect balance of sweet cream cheese filling and moist carrot cake.

Enjoy !!!

Related Posts

Loaded Deviled Eggs

Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings. My best deviled eggs recipe is a combination of a…


Our hair is a reflection of our beauty and because of that most of us spend tons of money on its maintenance, buying expensive shampoos and various…

A Teacher…

A teacher noticed that a little boy at the back of the class, was squirming around, scratching his crotch and not paying attention. She went back to…

My Mil Started Crying Uncontrollably & Shouted That I Ruined Christmas for Her after She Opened My Gift

Hey, Nancy here, seeking some virtual wisdom to navigate a Christmas catastrophe that still has me scratching my head. It all went down last year during the…

Her brother wants to be her father but his wife says no

Life is unpredictable. The truth is that we never know what awaits us at the corner and what challenges we would face in the future. What we…

How to Clean Your Oven in Minutes and Make It Look Brand New

Many people neglect proper oven cleaning, often resorting to chemical products that can have harmful side effects, especially on our health. Cleaning the oven is one of…

Leave a Reply

Your email address will not be published. Required fields are marked *