Carrot Cake Cheesecake Roll Recipe

This Carrot Cake Cheesecake Roll is a dreamy fusion of two beloved desserts, combining the spiced warmth of carrot cake with the creamy richness of cheesecake. Each slice reveals a swirl of velvety cheesecake nestled in a moist, cinnamon-kissed sponge, creating a perfect balance of textures.

Ready in just 55 minutes, it’s an impressive yet approachable treat that’s sure to wow your guests or satisfy your sweet tooth.

The aromatic blend of cinnamon, nutmeg, and freshly grated carrots fills your kitchen as it bakes, promising a dessert that’s as comforting as it is indulgent. Topped with a luscious cream cheese frosting, every bite offers a harmonious mix of sweet, tangy, and spiced flavors.

Whether for a special occasion or a cozy afternoon, this roll is a delightful way to elevate your dessert game effortlessly.

Ingredients for Carrot Cake Cheesecake Roll

• 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

Step-by-Step Instructions

1. Prepare the Cheesecake Filling:
   1. Preheat the oven to 325°F (165°C). Butter and line a jelly roll pan (10×15-inches or 11×17-inches) with parchment paper.
   2. In a stand mixer with a paddle attachment, beat the cream cheese, sugar, and sour cream on medium-high speed until smooth and lump-free, about 3-4 minutes.
   3. Add the egg and vanilla, and whip to combine. Stir with a rubber spatula to ensure even mixing.
   4. Spread the cheesecake filling evenly into the prepared pan. Set aside.
2. Make the Carrot Cake:
   1. In the stand mixer with a whisk attachment, whip the eggs, sugar, oil, and vanilla on high speed until thick and pale, about 4-5 minutes.
   2. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix into the wet ingredients until evenly combined.
   3. Fold in the grated carrots until just combined.
   4. Carefully spread the carrot cake batter over the cheesecake filling using a palette knife, ensuring the layers don’t mix.
3. Bake the Cake:
   1. Bake for 25 minutes, or until the cake springs back when pressed. Let cool in the pan for 10 minutes (it needs to be warm for rolling).
4. Roll the Cheesecake Roll:
   1. Dust the cake with powdered sugar once it’s cooled slightly but is still warm.
   2. Place a piece of parchment paper on top of the cake, then place another baking sheet on top. Carefully flip both pans over (use oven mitts if hot).
   3. Gently lift the top pan to release the cake. The cheesecake side should now be face up. Remove the parchment paper from the cheesecake.
   4. Using the bottom parchment paper to guide, slowly roll the cake from the shorter side. Roll tightly at the beginning to avoid gaps in the center.
   5. Let the rolled cake sit on its seam in the parchment for 2 minutes to retain its shape as it cools to room temperature.
5. Serve:
   1. Remove the parchment, trim the ends, and place the roll on a serving plate. Dust with more powdered sugar. Store leftovers covered in the fridge for up to 3 days.

Perfect Pairings: Sauce and Topping Ideas

Elevate your Carrot Cake Cheesecake Roll with a drizzle of cream cheese glaze—mix 4 oz cream cheese, 1 cup powdered sugar, and 2-3 tbsp milk until smooth. For a nutty twist, sprinkle chopped pecans or walnuts on top before serving. A dollop of whipped cream or a side of vanilla ice cream also makes a delightful companion!

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To maintain freshness, wrap the roll tightly in plastic wrap before refrigerating. If you prefer it slightly warm, let it sit at room temperature for 10-15 minutes or microwave a slice for 10-15 seconds.

Time-Saving Hacks for Busy Bakers

To save time, grate the carrots in advance and store them in the fridge. Use a food processor to quickly mix the cheesecake filling and cake batter. If you’re short on time, skip the rolling step and serve it as a layered dessert instead—it’s just as delicious!

Equipment Guidance for Success

A jelly roll pan (10×15 or 11×17 inches) is essential for this recipe. Use a stand mixer for smooth cheesecake filling and fluffy cake batter. A palette knife helps spread the layers evenly, and parchment paper ensures easy rolling and cleanup.

Common Questions Answered

Can I use pre-shredded carrots? Yes, but finely grate them for better texture. What if my cake cracks while rolling? Don’t worry—dust it with powdered sugar to hide imperfections. Can I freeze it? Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge before serving.

Carrot Cake Cheesecake Roll Recipe

Shaziya

This Carrot Cake Cheesecake Roll is a dreamy fusion of two beloved desserts, combining the spiced warmth of carrot cake with the creamy richness of cheesecake. Ready in just 55 minutes, it’s an impressive yet approachable treat that’s sure to wow your guests or satisfy your sweet tooth.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings 8 servings

Ingredients

  

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For the Cheesecake Filling

• 1½ cups cream cheese, softened
• ½ cup granulated sugar
• ¼ cup sour cream
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

For the Carrot Cake

• 3 large eggs, at room temperature
• ¾ cup granulated sugar
• 2 tablespoons vegetable oil
• 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 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 10×15-inches (25x38cm) or 11×17-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.

Keyword baking tutorial, carrot cake, cheesecake roll, dessert recipe, holiday treat

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