Carrot cake roll with a yummy caramel-cream cheese filling.


Recipe Summary

20 mins
5 mins
1 hr
35 mins
2 rolled cakes


Original recipe yields 24 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Combine carrots and 1 teaspoon sugar in a saucepan; add water to cover. Cover the pan, bring to a boil over medium-high heat, and cook until fork tender, 3 to 4 minutes. Drain carrots, mash with a fork, and set aside to cool.

  • Preheat the oven to 375 degrees F (190 degrees C). Grease two 10x15-inch baking pans and line with parchment paper. Lightly grease parchment paper and dust with flour.

  • Combine flour, cinnamon, baking powder, and salt in a medium bowl.

  • Beat eggs in a large bowl with an electric mixer on high speed for 5 to 7 minutes. Beat in 2 cups white sugar until thick. Mix in mashed carrots and vanilla extract. Fold in flour mixture. Spread batter into the prepared baking pans and sprinkle with walnuts.

  • Bake in the preheated oven until top springs back when lightly touched, 10 to 12 minutes.

  • While cakes are baking, dust 2 linen towels with confectioners' sugar.

  • Remove cakes from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert each cake carefully onto the sugar-dusted towels. Peel off parchment paper and roll cakes up in the towels to cool.

  • Meanwhile, combine cream cheese, butter, caramel topping, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in confectioners' sugar until fluffy.

  • Carefully unroll cakes and spread filling to 1 inch from the edges. Roll up cakes, cover, and chill until serving.

Cook's Note:

I find if I freeze the cake until serving it cuts much more neatly.

Nutrition Facts

265 calories; protein 3.9g; carbohydrates 38.2g; fat 11.5g; cholesterol 61.4mg; sodium 241.4mg. Full Nutrition