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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Carrot Cake Cheesecake Roll is our most unique and mouthwatering take on carrot cake yet! A layer of moist carrot cake and a layer of tangy cheesecake are baked together and then carefully rolled to make a doubly delicious treat.
- You get perfectly complementary flavors in every forkful. Sweet, subtly spicy carrot cake is a traditional and perfect match for mild, tangy cheesecake.
- In a cake roll, you get the textural balance of carrot cake’s tender crumb and cheesecake’s velvety richness in every forkful. And don’t be intimidated! We’ll show you how to roll up a cake without any cracking or fuss!
Our Carrot Cake Cheesecake Roll, with its vibrant color and elegant presentation, is a natural for Easter. (We’re sure the Easter Bunny would agree!). If you love carrot cake’s homey, cinnamon-flavored charm, you’ll also love tasty Carrot Bundt Cake (with Cheesecake Filling!), Ultra Moist Carrot Cake Cupcakes with Best-Ever Cream Cheese Frosting, Best Ever Carrot Cake & Cream Cheese Frosting, and Carrot Cake Sheet Cake.
Table of Contents
- What is a Carrot Cake Cheesecake Roll?
- Tools You Need
- Key Ingredients and Why
- How to Make a Carrot Cake Cheesecake Roll
- Can I Make a Carrot Cake Cheesecake Roll in Advance?
- How to Store a Carrot Cake Cheesecake Roll
- FAQs
- Gemma’s Pro Chef Tips
- More Cake Roll Recipes
What is a Carrot Cake Cheesecake Roll?
- A Carrot Cake Cheesecake Roll is a Swiss roll cake with layers of carrot cake and cheesecake. Unlike many rolled carrot cakes that are filled with frosting, in this version, a layer of carrot cake is actually baked on top of a layer of cheesecake. The cake is rolled up, dusted with powdered sugar, and sliced.
- This type of rolled cake is rolled while still warm, which keeps it from cracking.
- Carrot cake is believed to have come from carrot puddings eaten in Europe starting in the Middle Ages. Because sugar was very expensive then, carrots were often used to sweeten food. Carrot pudding was either steamed, baked in a crust, or baked in a mold. The first written account of carrot cake appeared in The Art of French Cookery in 1827.
Tools You Need
- Mixing bowl
- Measuring cups
- Measuring spoons
- Glass measuring jug
- Kitchen scale (optional)
- Box grater
- Jelly roll pans, either 10×15-inches (25x38cm) or 11×17-inches (28x43cm)
- Parchment paper
- Stand mixer with paddle attachment and whisk attachment (optional) or a hand mixer
- Silicone spatula
- Offset spatula
Key Ingredients and Why
-
Brick-style, full-fat cream cheese
- Cream cheese comes in tub and brick forms. The brick-style cream cheese tends to be firmer (with less air and liquid whipped in) and will yield a better cheesecake with more consistent results.
- Always use full-fat cream cheese for the best texture and flavor.
- Make sure your cream cheese is softened before using it. If your cream cheese is cold, warm it in the microwave for 20 seconds at a time until soft and at room temperature.
- Use a paddle attachment to beat out the lumps. It needs to be smooth and lump-free before adding eggs.
- If you cannot buy cream cheese, you can always make your own cream cheese easily with my recipe.
-
Granulated sugar
- In the carrot cake layer, granulated sugar adds sweetness, stabilizes air bubbles in the cake batter, and binds ingredients together.
- In the cheesecake layer, the sugar sweetens the cheesecake filling and perfectly balances the tanginess of the cream cheese.
-
Eggs
- In the cheesecake, eggs bind the cheesecake ingredients together and give the dessert a consistent structure and texture.
- In the carrot cake, eggs not only add richness but also incorporate air to help the cupcakes rise.
-
Sour cream
- Sour cream makes the cheesecake layer thick and stable, so it will roll well and keep its shape
- The sour cream also adds an extra touch of pleasant tanginess.
- Use our easy recipe to make your own sour cream!
-
All-purpose flour
- All-purpose flour has a protein content of 9-11%, which forms the perfect amount of gluten for carrot cake’s structured yet tender texture.
-
Baking powder
- Baking powder is the main raising agent to make baked goods rise.
- Baking powder also balances baking soda’s browning effect.
-
Baking soda
- Baking soda contributes to the rise and tenderizes the cake’s crumb.
-
Vegetable oil
- Texture-wise, oil tends to create a denser result than butter because of its higher fat content.
- Vegetable oil’s neutral flavor lets the carrot and spice flavors shine through.
-
Grated Carrots
- Carrots add sweetness, moisture, and texture to cakes.
- Grating is best done by hand as a food processor may not grate the carrots finely enough.
-
Spices
- This cake is lightly spiced with ground cinnamon, ginger, and nutmeg. Make sure all of your spices are fresh for the best flavor.
- Cinnamon adds warmth. You can also add a touch of nutmeg and ground ginger, pumpkin spice, or use my Mixed Spice recipe.
-
Powdered sugar
- A dusting of powdered sugar adds a last touch of sweetness, and it makes this carrot cake look extra pretty.
How to Make a Carrot Cake Cheesecake Roll
- Prepare to bake:
- Preheat the oven to 325°F (165°C).
- Butter a 10×15-inch (25x38cm) or 11×17-inch (28x43cm) jelly roll pan and line with parchment paper.
- Make the cheesecake layer:
- In the bowl of a stand mixer using a paddle attachment (or with a hand mixer), beat the cream cheese, sugar, and sour cream until smooth and lump-free, about 3 to 4 minutes.
- Add the egg and vanilla, and whip to combine. Go down to the bottom of your bowl with the spatula to make sure it’s all combined.
- Spread the cheesecake mixture evenly into the prepared pan.
- Make the carrot cake layer:
- In the bowl of the stand mixer (or with a hand mixer), whip the eggs, sugar, oil, and vanilla for 4 to 5 minutes, until thick and pale.
- Separately, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Blend the dry ingredients into the wet ingredients.
- Fold in the grated carrots. Carefully spread the cake batter over the cheesecake.
- Bake:
- Bake for 25 minutes.
- You don’t need to use a toothpick to test for doneness here; just make sure the cake springs back when touched.
- Let the cake cool in the pan for 10 minutes.
- Roll the cake:
- Dust the cake with powdered sugar.
- Place a piece of parchment paper on the cake and top with another jelly roll pan.
- Flip the pans upside down, and remove the top pan (the cheesecake layer will now be on top). Peel off the parchment paper.
- Starting at the short side of the cake, use the bottom sheet of parchment paper to guide you as you roll the cake up tightly.
- Let the cake cool to room temperature for 2 minutes while rolled in the parchment.
- Serve the cake:
- Carefully remove the parchment paper.
- Trim both ends, place on a large plate, and dust with powdered sugar.
Can I Make a Carrot Cake Cheesecake Roll in Advance?
Yes, you can make a Carrot Cheesecake Roll in advance.
- Bake and store in the fridge:
- This is a terrific recipe to make in advance as it tastes best after it has chilled overnight. Be sure to let it cool completely and wrap it well before popping it in the fridge.
How to Store a Carrot Cake Cheesecake Roll
Store leftover cake covered in the fridge for up to three days.
FAQs
-
What if my cheesecake filling is lumpy?
- This can happen if you don’t run a spatula around the mixing bowl when beating the cream cheese.
- If you see lumps, continue to beat the batter at high speed to remove them. If it’s too late to do that, then press the batter through a wide-mesh sieve into a separate mixing bowl to remove any lumps.
-
Why should my eggs be at room temperature?
- Room temperature eggs incorporate best into batters, whip up more easily, and give the best lift to cakes.
- Learn the best way to take your refrigerated eggs to room temperature.
-
What If I don’t have a jelly roll pan?
- If you do not have a jelly roll pan but do have other cookie sheets, then create a parchment or foil wall 10 x 15 inches (25x38cm) in the pan.
- You can place a baking pan (like a loaf pan) next to the makeshift parchment or foil wall to hold it in place while baking. (I’ve had good success with this method!)
-
Why is the baking temperature so low for this recipe?
- This is a thin cake, and you don’t want to overcook it.
- Cheesecake can get grainy and eggy tasting if it’s overcooked, but the low baking temperature will prevent this from happening.
-
Can I freeze this cheesecake roll?
- For this specific cheesecake roll, I do not recommend you freeze it as the texture may not be the same upon thawing.
Gemma’s Pro Chef Tips
- Jelly roll pans come in slightly different sizes but are generally 10×15 inches (25x38cm) or 11×17 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 cake 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.
More Cake Roll Recipes
- Swiss Roll with Design
- Red Velvet Roulade Cake (Gluten Free)
- Hazelnut and Raspberry Roulade
- Meringue Roulade with Butterscotch and Bananas
- 5-Ingredient Flourless Brownie Roll
Try These Recipes!
Carrot Cake Cheesecake Roll Recipe
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
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
Ingredients
For the Cheesecake Filling
- 1½ cups (12oz/340g) cream cheese, softened
- ½ cup (4oz/115g) granulated sugar
- ¼ cup (2oz/57g) sour cream
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
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
- 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.
- 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.
- Add the egg and vanilla and whip to combine. Stir a few times with a rubber spatula to ensure even mixing.
- Spread the cheesecake evenly into your prepared pan. Set aside.
Make the Carrot Cake
- 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.
- 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.
- Finally fold in the carrots until just combined. Carefully spread the batter over the
- cheesecake filling using a palette knife. Take care not to mix the two layers together.
- 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
- Once the cake has cooled but is not cold, dust it with powdered sugar.
- 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.
- Very carefully lift up both pans and flip them over (use oven mitts if the pan is too hot).
- 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.
- 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.
- 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.
- 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.
