Homemade Carrot Cake Roll with Cream Cheese Filling

This recipe is everything you love about a traditional cake roll — the falovorful carrot cake, an indulgent cream cheese filling, combined in one fluffy roll. And so, if you love carrot cakes, get some fresh carrots, and let’s rock this cake!


  • ¾ cup all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ⅛ tsp ground clove
  • ¼ tsp salt
  • 1 tsp baking powder
  • 3 large eggs, separate yolks, and whites
  • ¼ tsp cream of tartar
  • ¼ cup sugar for egg yolks
  • ¼ cup sugar for meringue
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract
  • ¼ cup orange juice or milk
  • 1-¾ cups shredded carrot 

Cream Cheese Filling: 

  • ½ stick soften unsalted butter
  • ½ brick soften cream cheese
  • 1-2 cups powdered sugar
  • 1 tsp vanilla extract


For the Cream Cheese Filling: 

  1. Mix everything together until very creamy and set aside until needed.

For the Cake:

  1.  In a large bowl, with an electric hand mixer, beat egg whites and cream of tartar until frothy.
  2. Add ¼ cup sugar, 1 tbsp at a time while beating at medium-high speed. Beat until soft-medium peaks form and set aside.
  3. In another large bowl, mix egg yolks and ¼ cup sugar until well combined. Then add oil and vanilla extract, mix well.
  4. Sift in all of the dry ingredients, mix well. Then add some of the meringue to the batter to thin out the batter, mix well.
  5. Pour the batter back into the meringue bowl. Mix in gently until incorporated.
  6. Gently add the carrot but please do not over-mix. Pour the batter into a jelly roll pan or a cookie sheet lined with parchment paper.
  7. Spread the batter evenly with an offset spatula. Bake 375 degrees F for 13-15 minutes or until the cake springs back when touched. Once done, let the cake cool down for 5 minutes, then invert the cake onto a surface lined with parchment paper. Peel off the parchment paper then cover the cake with another piece of parchment paper or use the same one that you just peel off.
  8. Flip the cake and roll the cake with parchment paper on both sides. Let cool completely.
  9. Unroll the cake, discard the parchment paper then spread cream cheese filling on the cake evenly as much as needed. 
  10. Roll the cake back without the parchment paper on the bottom then wrap with wax paper or plastic wrap and wrap another layer with foil.
  11. Chill it in the fridge for 2-4 hours before serving. 

Love pastries? If you have any suggestions for us at Avacraft cookware, please write to us at info@avacraft.com.