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4.45 from 9 votes
A log of Carrot Cake Cheesecake Roll is served on a floral platter. The cake is moist and soft, stuffed with creamy and tangy cream cheese filling and dusted with powdered sugar. The orange cake and milky white color add a gorgeous color contrast. Two slices are served on dessert plates, showing the beautiful spirals.
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Carrot Cake Cheesecake Roll Recipe
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

Craft this Carrot Cake Cheesecake Roll for spring or Easter with the best of both worlds: moist sweet cake, silky tangy filling in each bite.

Servings: 8 servings
Author: Gemma Stafford
Ingredients
For the Cheesecake Filling
For the Carrot Cake
  • 3 large eggs, at room temperature
  • ¾ cup (6oz/170g) granulated sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup (3¾oz/105g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 cups (8oz/225g) finely grated carrots
  • Powdered sugar, for serving
Instructions
Make the Cheesecake Filling

  1. Preheat the oven to 325°F (165°C). Butter and line a jelly roll pan with parchment. This can be 10x15-inches (25x38cm) or 11x17-inches (28x43cm). Either will work.

  2. In a stand mixer with a paddle attachment, beat the cream cheese, sugar and sour cream on medium-high speed until very smooth and lump-free, roughly 3-4 minutes.
  3. Add the egg and vanilla and whip to combine. Stir a few times with a rubber spatula to ensure even mixing.
  4. Spread the cheesecake evenly into your prepared pan. Set aside.
Make the Carrot Cake
  1. Back on the standmixer, add the whisk attachment. Whip the eggs, sugar, oil and vanilla on high speed until thick and pale, roughly 4-5 minutes.
  2. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, and mix into the wet ingredients until evenly mixed.
  3. Finally fold in the carrots until just combined. Carefully spread the batter over the
  4. cheesecake filling using a palette knife. Take care not to mix the two layers together.
  5. Bake for around 25 minutes, until the cake springs back when pressed. Set aside to cool in the pan for just 10 minutes. You need it warm to roll it.
Rolling The Cheesecake Roll
  1. Once the cake has cooled but is not cold, dust it with powdered sugar.
  2. Place a piece of parchment paper on top of the cake and place another baking sheet on top of the parchment so that the bottom of the pan is on the cake.
  3. Very carefully lift up both pans and flip them over (use oven mitts if the pan is too hot).
  4. Gently lift the top pan to release the cake. The cheesecake side should now be face up. Carefully remove the parchment paper from the cheesecake.
  5. While the cake is still warm, and using the bottom piece of parchment paper to help guide the cake, slowly and carefully roll up the cake from the shorter side (see video). Take your time at the beginning to roll the cake tightly to prevent any gaps in the center.
  6. Once your cake is rolled, let it sit on it’s seam in the parchment for 2 minutes to help it retain its shape while it cools to room temperature.
  7. To serve, remove the parchment, trim both ends and place on a serving plate. Dust with more powdered sugar. Store leftovers covered in the fridge for up to 3 days.
Recipe Notes
  • Jelly roll pans come in slightly different sizes but are generally 10x15 inches (25x38cm) or 11x17 inches (28x43cm) with a 1-inch (2 ½ cm) high rim. You will need two for this recipe: one to bake this cheesecake and one more for flipping the cake over.
  • Be sure to use the tiny grates of your box grater. You really need to get the carrots nice and delicate, so they disappear into the cake, and you don't have lumps of carrots.
  • When rolling this cake, make sure to do it while it is still warm so the cake doesn’t crack. Also, always take your time and start with a nice, tight roll so you don’t end up with a hole in the middle when you slice it.
  • For the best, neatest results, slice the pumpkin roll with a serrated knife.
  • If you don’t want to roll the cake, you can stack it instead. First, let the cake cool completely. Then, cut the cake in half in both directions to create four equally sized rectangles. Stack these on top of each other so that the layers alternate between carrot cake and cheesecake. Cover and let chill completely before dusting in powdered sugar, slicing, and serving.
  • Experiment with different flavor combinations! This cake is lightly spiced, but you can double the spices if you prefer a ‘Bolder’ flavor. You can also add ingredients like finely chopped walnuts, a little diced pineapple, orange zest, or shredded coconut to the cake batter before baking.