Carrot Cake Cheesecake Roll Recipe

Name: Carrot Cake Cheesecake Roll Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1½ cups (12oz/340g) cream cheese; 3 egg; ½ cup granulated sugar; ¾ cup granulated sugar; ¼ cup (2oz/57g) sour cream; 2 tablespoons vegetable oil; 1 egg; 1 teaspoon vanilla extract; 1 teaspoon vanilla extract; ¾ cup 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 carrot; powdered sugar

User Reviews

4.5

18 reviews

Excellent

Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings
8 servings

Carrot Cake Cheesecake Roll Recipe

Naomi Lloyd

Report

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.

Share:

I Made This!

1 person made this

Print

13 people printed this

Save this

7 people saved this

Ingredients

Servings

1½ cups (12oz/340g) cream cheese softened
3 egg at room temperature, large
½ cup granulated sugar 4oz/115g
¾ cup granulated sugar
¼ cup (2oz/57g) sour cream
2 tablespoons vegetable oil
1 egg at room temperature, large
1 teaspoon vanilla extract
1 teaspoon vanilla extract
¾ cup 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 carrot 8 oz (225 g), finely grated
powdered sugar for serving

Add Ingredients to Grocery List

Recommended Tools for this 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.