Best 7 Caramel Filled Carrot Cake Roll Recipes

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Embark on a culinary journey with our comprehensive guide to crafting the ultimate caramel filled carrot cake roll. This delectable treat combines the irresistible flavors of moist carrot cake and rich caramel filling, resulting in a harmonious blend of textures and tastes. With our carefully curated selection of recipes, you'll discover the secrets to achieving a tender, fluffy cake, a velvety smooth filling, and an impressive presentation that will leave your taste buds tantalized and your loved ones enticed.

Here are our top 7 tried and tested recipes!

CARROT CAKE ROLL



Carrot Cake Roll image

This carrot cake roll is everything you love about a delicious carrot cake, all rolled up into one delicious dessert!

Provided by Ali

Time 35m

Number Of Ingredients 18

3/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 eggs
1/2 cup cane sugar (or granulated white sugar)
2 tablespoons avocado oil (or vegetable oil)
1 teaspoon vanilla extract, homemade or store-bought
2 cups shredded carrots (about 2-3 medium carrots)
1 batch cream cheese filling (see below)
1/4 cup powdered sugar for rolling
1 cup powdered sugar, sifted
8 ounces cream cheese, room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you'd like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it's not required.)
  • Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined.
  • In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the oil, vanilla and shredded carrots, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
  • Spread the batter evenly into prepared pan. Bake for 10 to 13 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, roll the cake - rolling from the short end to the short end - until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
  • While the cake is cooling, make the cream cheese filling (see below).
  • When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it's ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the carrot cake roll in plastic wrap and refrigerate at least one hour.
  • Remove and unwrap the carrot cake roll and transfer it to your serving dish. Lightly dust the carrot cake roll on all sides with powdered sugar, if you would like. Then slice* and serve.
  • If you have leftovers, just re-wrap the carrot cake roll in plastic wrap and store in the refrigerator for up to 3 days.
  • Whisk together cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you're rolling it up.)

CARROT CAKE ROLL



Carrot Cake Roll image

It's carrot cake...rolled up and totally transportable! And it looks good too. Everyone loves it when I make it.

Provided by SaraSunshine

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 2h5m

Yield 10

Number Of Ingredients 12

3 eggs
1 cup white sugar
1 cup finely chopped cooked carrot
1 (8 ounce) can crushed pineapple, drained
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup crushed walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed cookie sheet or jelly roll pan with parchment paper.
  • Combine eggs and sugar in a mixing bowl. Add carrot and pineapple.
  • Mix flour, cinnamon, baking powder, and salt together in a separate bowl. Pour in egg mixture; mix until it comes together. Spread batter on the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes. Allow to cool completely, about 30 minutes.
  • Beat cream cheese, powdered sugar, and vanilla extract together in a bowl. Spread cream cheese filling evenly over the cooled cake. Sprinkle walnuts on top of filling.
  • Run a spatula under the cake to loosen from the parchment paper. Grab the paper from one end and start rolling, pulling the paper away as you do. Roll up and refrigerate for 1 hour before cutting.

Nutrition Facts : Calories 371.3 calories, Carbohydrate 49.7 g, Cholesterol 80.4 mg, Fat 17.3 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 6.2 g, Sodium 262.5 mg, Sugar 36.7 g

CARROT CAKE ROLL



Carrot Cake Roll image

Looking for a fun twist on carrot cake? You will love this delicious carrot cake roll filled with homemade cream cheese frosting!

Provided by Julie Clark

Categories     Dessert

Time 1h47m

Number Of Ingredients 15

¾ cup all-purpose flour (98 grams)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon (6 grams)
3 large eggs (at room temperature)
2/3 cup granulated sugar (134 grams)
1 teaspoon vanilla extract (5 grams)
2 tablespoons vegetable oil
1 ¾ cups finely grated carrots (230 grams)
Powdered sugar for dusting
8 ounces cream cheese (room temperature)
5 tablespoons butter (room temperature)
1 teaspoon vanilla extract (5 grams)
2 cups powdered sugar (203 grams)

Steps:

  • Preheat oven to 350º Fahrenheit. Line a 10x15 inch jelly roll pan (or cookie sheet with a raised edge) with parchment paper. Allow the parchment paper to come at least 1 inch above the sides of the pan for easy lifting the finished cake from the pan. Spray the parchment paper in the pan with non-stick cooking spray.
  • Sprinkle a large, clean kitchen towel very generously with powdered sugar (use at least ½ cup). Set aside for as soon as the cake is out of the oven.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
  • In a large mixing bowl or the bowl of a stand mixer, beat the eggs, sugar and vanilla for 1 minute at high speed.
  • Add the vegetable oil and mix just until combined.
  • Pour the dry mixture into the wet mixture and stir gently just until combined.
  • Fold in the grated carrots.
  • Spread the cake batter evenly into the prepared jelly roll pan, spreading all the way to the edges. Bake for 10-12 minutes until a toothpick inserted into the center comes out clean (do not under bake).
  • As soon as the cake comes out of the oven, turn the cake out of the pan onto the sugared towel. Peel away the parchment paper carefully.
  • Immediatelty fold the end of the towel over one of the short ends of the cake. Roll the cake up into the towel, starting at the short end. Set the cake aside to cool to room temperature, about 45 minutes.
  • While the cake is cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese and butter with an electric mixer until smooth. Add the vanilla extract and powdered sugar and mix on low speed until combined and the frosting is creamy.
  • Very gently, unroll the cooled cake roll and be sure it is fully released from the towel. Spread the frosting onto the cake, edge to edge. Re-roll the cake gently. Transfer the cake roll to a plate, seam side down.
  • Chill the cake roll in the refrigerator for 30 minutes. Dust with powdered sugar before serving.

Nutrition Facts : Calories 346 kcal, Carbohydrate 49 g, Protein 5 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 103 mg, Sodium 164 mg, Fiber 1 g, Sugar 39 g, ServingSize 1 serving

CARAMEL BANANA CAKE ROLL



Caramel Banana Cake Roll image

Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 18

3 large egg whites, room temperature
2 large eggs, room temperature
3/4 cup sugar, divided
1 teaspoon vanilla extract
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon grated lemon zest
1 tablespoon confectioners' sugar
FILLING:
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners' sugar
2 tablespoons fat-free caramel ice cream topping

Steps:

  • Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in vanilla. Sift flour, baking soda, salt and baking powder together twice; gradually add to egg mixture and mix well (batter will be very thick). Stir in banana and lemon zest., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. , Just before serving, sprinkle with confectioners' sugar and drizzle with caramel topping. Refrigerate leftovers.

Nutrition Facts : Calories 269 calories, Fat 4g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

CARROT CAKE ROLLS



Carrot Cake Rolls image

Need an extra-special dessert for your spring party? These Carrot Cake Rolls are a stunning addition to any dessert table. Made easy with Betty Crocker™ Super Moist™ yellow cake mix, cinnamon, nutmeg and shredded carrots are added in before baking for the perfect carrot cake base. What we really can't get enough of, though, is the from-scratch sweet cream cheese filling, that adds an extra layer of sweetness both inside and out! This recipe makes two cake rolls, so it's perfectly portioned for entertaining guests.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 16

Number Of Ingredients 12

7 eggs
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/4 cup water
1/4 cup vegetable oil
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup finely shredded peeled carrots (2 medium)
2/3 cup powdered sugar
2 packages (8 oz each) cream cheese, softened
2 cups powdered sugar
1 container (8 oz) Cool Whip frozen whipped topping, thawed (3 cups)
1/4 cup chopped pecans

Steps:

  • Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
  • In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water, oil, cinnamon and nutmeg. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Stir in carrots. Pour 2 1/2 cups batter into each pan; spread evenly.
  • Place pans side by side on middle rack in oven. Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
  • Meanwhile, sprinkle 2/3 cup powdered sugar on each of two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
  • In large bowl, beat cream cheese and 2 cups powdered sugar with electric mixer on medium speed until smooth, scraping bowl occasionally. Beat in whipped topping until blended.
  • Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 1/4 cups of the cream cheese mixture by spoonfuls over each cake; spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Remove towels. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes. Cover and refrigerate remaining cream cheese mixture.
  • Remove cakes from refrigerator; unwrap, and place on serving platters. Remove cream cheese mixture from refrigerator, and uncover. Frost sides of each cake with 1 cup of mixture; sprinkle pecans on top. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 48 g, Cholesterol 110 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Slice, Sodium 320 mg, Sugar 35 g, TransFat 0 g

CARROT CAKE WITH SALTED CARAMEL-CREAM CHEESE FROSTING



Carrot Cake with Salted Caramel-Cream Cheese Frosting image

Traditional carrot cake studded with pecans, spread with sweet cream cheese frosting and topped with a layer of salted caramel sauce and sea salt becomes a showstopper dessert for any occasion.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 12

Number Of Ingredients 15

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup milk
1/2 cup butter, melted
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups coarsely shredded peeled carrots (3 medium)
1/2 cup chopped pecans
12 oz (1 1/2 packages) cream cheese, softened
3/4 cup butter, softened
1/4 cup salted caramel sauce
1 1/2 teaspoons vanilla
2 cups powdered sugar
1/3 cup salted caramel sauce
1/2 teaspoon coarse sea salt

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of four 8-inch round cake pans with shortening.
  • In large bowl, beat cake mix, milk, melted butter, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Stir in carrots and pecans. Spoon and spread batter evenly in pans (about 1 1/4 cups batter each).
  • Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour.
  • In large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. Beat in 1/4 cup caramel sauce and the vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy.
  • Frost cake using 2/3 cup between layers. Frost sides with a thin layer of frosting so sides are covered but still showing through. Spread remaining frosting on top. Refrigerate uncovered at least 2 hours.
  • When ready to serve, carefully pour and spread 1/3 cup caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 610, Carbohydrate 65 g, Cholesterol 135 mg, Fat 7, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 31 g, TransFat 1 g

CARAMEL-FILLED CARROT CAKE ROLL



Caramel-Filled Carrot Cake Roll image

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

Provided by jackie

Categories     Desserts     Cakes

Time 1h

Yield 24

Number Of Ingredients 16

4 cups chopped baby carrots
1 teaspoon white sugar
1 ½ cups all-purpose flour
4 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
6 medium (blank)s eggs
2 cups white sugar
2 teaspoons vanilla extract
1 cup chopped walnuts
¼ cup confectioners' sugar, or as needed
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
⅓ cup caramel topping
½ teaspoon vanilla extract
1 ½ cups confectioners' sugar

Steps:

  • 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.

Nutrition Facts : Calories 264.9 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 11.5 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 5.1 g, Sodium 241.4 mg, Sugar 27.2 g

Tips:

  • Make sure your cream cheese is softened to room temperature before mixing it with the other ingredients. This will help ensure a smooth filling.
  • If you don't have a jelly roll pan, you can use a regular baking sheet. Just make sure to line it with parchment paper so the cake doesn't stick.
  • Be careful not to overcook the cake. It should be cooked through, but still slightly moist.
  • When rolling the cake, start from the short end and roll it tightly. This will help prevent the cake from cracking.
  • If you're having trouble rolling the cake, you can chill it for 30 minutes before attempting to roll it. This will make it easier to handle.
  • Once the cake is rolled, wrap it tightly in plastic wrap and chill it for at least 30 minutes before serving. This will help the frosting set and the cake to firm up.

Conclusion:

This caramel-filled carrot cake roll is a delicious and impressive dessert that is perfect for any occasion. With its moist carrot cake, creamy caramel filling, and fluffy cream cheese frosting, this cake is sure to be a hit. So next time you're looking for a special dessert, give this caramel-filled carrot cake roll a try!

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