Southern Carrot Cake Rolls: A Delicious Twist on a Classic Dessert

Southern Carrot Cake Rolls are a delightful twist on the classic dessert that many of us know and love. Imagine biting into a soft, spiced cake filled with a creamy, tangy frosting, all rolled up into a perfect little package. This recipe not only brings the comforting flavors of traditional Southern carrot cake to the table but also adds a fun and portable element that makes it perfect for gatherings or a sweet treat at home.

Originating from the heart of the South, carrot cake has long been a staple at family gatherings and celebrations, symbolizing warmth and hospitality. The combination of fresh carrots, warm spices, and rich cream cheese frosting creates a flavor profile that is both nostalgic and satisfying. People adore Southern Carrot Cake Rolls for their moist texture and the delightful contrast between the cake and the creamy filling. Plus, they are incredibly convenient to serve and enjoy, making them a favorite for both casual get-togethers and special occasions. Join me as we dive into this scrumptious recipe that is sure to become a beloved addition to your dessert repertoire!

Ingredients:

• For the Carrot Cake:
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• 3 large eggs
• 2 cups finely grated carrots (about 4 medium carrots)
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)
• For the Cream Cheese Filling:
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk (optional, for consistency)
• For the Frosting:
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (as needed for consistency)

Preparing the Carrot Cake

1. Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper. This will help the cake roll out easily later.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside for later.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
4. Add the eggs one at a time, mixing well after each addition. This will help to incorporate air into the batter, making it light and fluffy.
5. Stir in the grated carrots and crushed pineapple. If you’re using nuts, fold them in at this stage as well.
6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
7. Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
8. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to avoid overbaking.
9. Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, carefully invert it onto a clean kitchen towel dusted with powdered sugar. This will prevent sticking.
10. Peel off the parchment paper and roll the cake up in the towel, starting from the short end. This helps to shape the cake while it’s still warm. Let it cool completely in this rolled position.

Preparing the Cream Cheese Filling

1. While the cake is cooling, let’s prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese until smooth and creamy.
2. Add the powdered sugar and vanilla extract, mixing until well combined. If the mixture is too thick, add a tablespoon of milk to reach your desired consistency.
3. Once the cake has cooled completely, unroll it gently and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.

Rolling the Cake

1. Carefully re-roll the cake, this time without the towel. Start from the short end again, rolling it tightly but gently to avoid cracking.
2. Once rolled, place the cake seam-side down on a serving platter. This will help it hold its shape.

Preparing the Frosting

1. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar,

   Conclusion:

   In summary, these Southern Carrot Cake Rolls are an absolute must-try for anyone looking to indulge in a delightful dessert that perfectly balances sweetness and spice. The moist, flavorful carrot cake wrapped around a luscious cream cheese filling creates a treat that is not only visually stunning but also incredibly satisfying to the palate. Whether you’re serving them at a family gathering, a potluck, or simply enjoying them at home with a cup of coffee, these rolls are sure to impress. For serving suggestions, consider dusting the rolls with a light sprinkle of powdered sugar or drizzling them with a bit of caramel sauce for an extra touch of decadence. You can also experiment with variations by adding nuts, such as walnuts or pecans, for added crunch, or incorporating pineapple for a tropical twist. If you’re feeling adventurous, try swapping out the cream cheese filling for a chocolate ganache or a citrus-infused frosting to give these rolls a unique spin. I wholeheartedly encourage you to give this recipe a try! I promise you won’t be disappointed. Once you’ve made your own Southern Carrot Cake Rolls, I would love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your delicious creation. Let’s celebrate the joy of baking together! Print
   

   Southern Carrot Cake Rolls: A Delicious Twist on a Classic Dessert

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   • Author: Dottie
   • Total Time: 50 minutes
   • Yield: 10–12 servings 1x

   Print Recipe

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   Description

   this delicious Carrot Cake Roll, featuring a moist carrot cake filled with creamy cream cheese filling and topped with luscious frosting. Perfect for celebrations or a sweet treat, this dessert is sure to impress!

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   Ingredients

   Scale 1x2x3x

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   • 1 ½ cups all-purpose flour
   • 1 teaspoon baking powder
   • 1 teaspoon baking soda
   • ½ teaspoon salt
   • 1 teaspoon ground cinnamon
   • ½ teaspoon ground nutmeg
   • ½ cup granulated sugar
   • ½ cup brown sugar, packed
   • ½ cup vegetable oil
   • 3 large eggs
   • 2 cups finely grated carrots (about 4 medium carrots)
   • ½ cup crushed pineapple, drained
   • ½ cup chopped walnuts or pecans (optional)
   • 8 oz cream cheese, softened
   • ½ cup powdered sugar
   • 1 teaspoon vanilla extract
   • 1 tablespoon milk (optional, for consistency)
   • 4 oz cream cheese, softened
   • ¼ cup unsalted butter, softened
   • 2 cups powdered sugar
   • 1 teaspoon vanilla extract
   • 1–2 tablespoons milk (as needed for consistency)

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   Instructions

   1. Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
   2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
   3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
   4. Add the eggs one at a time, mixing well after each addition.
   5. Stir in the grated carrots and crushed pineapple. If using nuts, fold them in now.
   6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
   7. Pour the batter into the prepared jelly roll pan, spreading it evenly.
   8. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
   9. Let the cake cool in the pan for about 5 minutes, then invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
   10. Beat the softened cream cheese until smooth and creamy.
   11. Add the powdered sugar and vanilla extract, mixing until well combined. Add milk if needed for consistency.
   12. Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly over the surface.
   13. Carefully re-roll the cake without the towel, starting from the short end and rolling tightly but gently.
   14. Place the cake seam-side down on a serving platter.
   15. Beat the softened cream cheese and butter together until smooth.
   16. Gradually add the powdered sugar, mixing until well combined. Add milk if needed for consistency.
   17. Stir in the vanilla extract.
   18. Spread the cream cheese frosting evenly over the top of the rolled cake.
   19. Slice the cake into pieces and serve. Enjoy!

   Notes

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   • For added flavor, you can include raisins or shredded coconut in the cake batter.
   • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
   • This cake can be made a day in advance; just keep it wrapped tightly in the fridge.

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   • Prep Time: 30 minutes
   • Cook Time: 20 minutes