Pumpkin Carrot Cream Cheese Roll

Pumpkin carrot roll with cream cheese filling is pure autumn comfort tucked into a showstopping dessert that never fails to impress This moist spiced cake swirls together the sweetness of pumpkin and nutty carrot with a decadent tangy cream cheese center It is ideal for holidays gatherings or just a cozy night in with tea

I made this cake roll for the first time on a blustery October afternoon and my family devoured it before it was fully chilled That was when pumpkin and carrot earned a permanent spot on my fall baking list

Ingredients

• Eggs: help the cake roll become airy and pliable Look for eggs with bright yolks for better flavor
• Granulated sugar: sweetens and gives structure to your cake Choose fine or caster sugar for best texture
• Canned pumpkin: adds deep flavor and moisture Find pure pumpkin puree unsweetened and unspiced
• Lemon juice: brightens flavors and highlights the spices Use freshly squeezed if possible
• Allpurpose flour: creates the base Look for unbleached flour to keep the cake tender
• Baking powder: lifts the batter so your roll is not dense Make sure your baking powder is fresh
• Ground cinnamon nutmeg and ginger: are key to that autumn aroma Choose fresh jars for maximum punch
• Salt: balances the sweetness and enhances flavor Use fine sea salt for even seasoning
• Shredded carrots: give natural sweetness and a pretty speckled look Look for firm fresh carrots and shred them yourself
• Powdered sugar: dusts the towel and is in the filling Use this to keep the cake from sticking and for a silky filling
• Cream cheese: makes the filling irresistibly tangy Fullfat brick cream cheese gives best results
• Unsalted butter: smooths out the filling and adds richness Let your butter soften for easier mixing
• Vanilla extract: brings everything together Look for pure vanilla for best flavor

StepbyStep Instructions

Prepare the Pan and Ingredients:

Line a 10 by 15 inch jelly roll pan with parchment and preheat your oven to 375 degrees F This helps you turn out the cake without sticking or tearing

Whip the Wet Ingredients:

Crack eggs into a large mixing bowl and beat until pale yellow and slightly thickened Gradually add sugar then pumpkin and lemon juice Be sure to beat until completely smooth so the cake bakes up tender

Combine the Dry Ingredients:

In another bowl whisk flour baking powder cinnamon nutmeg ginger and salt This step ensures your spices are well distributed with no clumps You want that spice in every bite

Mix the Batters:

Carefully stir the dry mixture into the wet ingredients Mix only until combined so your cake stays light Gently fold in the shredded carrots at the end for an even mix

Bake the Cake:

Spread batter evenly in your prepared pan Bake for 15 to 20 minutes Until the cake springs back when lightly pressed The surface should look just set

Roll the Cake:

While the cake bakes dust a clean dish towel with powdered sugar Once baked immediately invert the cake onto the towel Peel away the parchment Then starting at the short end roll up the cake and towel together Let cool completely rolled up This shapes the cake and prevents cracking later

Prepare the Cream Cheese Filling:

Beat softened cream cheese and butter in a bowl until fluffy Gradually add powdered sugar and finish with vanilla Beat until your filling is smooth pale and creamy

Fill and Roll Again:

Gently unroll the cooled cake Spread cream cheese filling evenly to the edges Reroll cake tightly without towel Then wrap in plastic and chill at least one hour This helps everything set for perfect slices

Pin it

My favorite part is the cream cheese filling which I always sneak a spoonful of before spreading it on the cake One Thanksgiving my niece and I decorated the finished roll with extra powdered sugar and a few candied pecans making it the highlight of our dessert table

Storage Tips

Keep your pumpkin carrot roll wrapped tightly in plastic wrap and store in the refrigerator It stays fresh for up to four days For longer storage freeze whole or in slices with parchment between layers Simply thaw in the fridge overnight before serving

Ingredient Substitutions

You can substitute sweet potato puree for the pumpkin if needed and the cake will still be tender and flavorful If you are dairyfree try a plantbased cream cheese and vegan butter for the filling Use glutenfree allpurpose flour for a glutenfree version just be sure it has xanthan gum blended in for structure

Serving Suggestions

Dust with extra powdered sugar just before serving for a bakeryworthy finish Slices go well with coffee or chai If you are feeling festive top each slice with a dollop of whipped cream or sprinkle with toasted nuts

Cultural and Historical Context

Cake rolls have long roots in European baking particularly in Switzerland and Central Europe They gained popularity in America as jelly rolls in the early twentieth century This pumpkin carrot version grew out of classic autumn baking traditions bringing in seasonal produce and beloved spices

Frequently Asked Questions

→ How do I prevent the cake from cracking when rolling?

Roll the cake while it's still warm using a sugared towel, which keeps it pliable and helps avoid cracks.

→ Can I make this dessert ahead of time?

Yes, chilling the assembled roll for an hour or longer before slicing allows it to set and enhances flavors.

→ What causes the cake to stick to the towel?

The powdered sugar dusted on the towel prevents sticking. Make sure to use enough and invert the cake while hot.

→ Are fresh or canned pumpkin and carrots better?

Canned pumpkin ensures moisture and consistency, while freshly shredded carrots add texture and sweetness.

→ How should the roll be stored?

Wrap the finished roll tightly and refrigerate. It stays fresh for up to four days and slices best when chilled.