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Carrot Cake Rolls
Carrot Cake Rolls
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Prep Time:
50 minutes
Total Time:
2 hours
Impress your guests with Carrot Cake Rolls - a showstopping dessert using Betty Crocker™ Yellow Cake Mix, spiced with cinnamon and nutmeg, filled with homemade sweet cream cheese, and perfect for spring parties.
Ingredients:
  • 7 eggs
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup finely shredded peeled carrots (2 medium)
  • 2/3 cup powdered sugar
  • 2 packages (8 oz each) cream cheese, softened
  • 2 cups powdered sugar
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed (3 cups)
  • 1/4 cup chopped pecans
Instructions:
  • Preheat oven to 375°F. Line only the bottoms of two 15x10x1-inch pans with parchment paper and spray with baking spray with flour.
  • In a spacious bowl, vigorously beat the eggs with an electric mixer until they turn thick and a lovely lemon color, which should take around 6 minutes. Add the cake mix, water, oil, cinnamon, and nutmeg. Mix on low speed for 30 seconds and scrape the sides of the bowl. Switch to medium speed and beat for 1 more minute. Gently fold in the carrots. Divide the batter evenly into each pan, about 2 1/2 cups per pan, ensuring it is spread out smoothly.
  • Arrange the pans on the middle oven rack and bake for 7 to 9 minutes or until the cake bounces back when gently touched in the center.
  • Sprinkle 2/3 cup of powdered sugar on each clean kitchen towel. Remove cakes from the oven, run a metal spatula along the edges of the pans and carefully turn each cake onto a kitchen towel. Peel away the parchment paper, then roll up the cake and towel from the narrow end. Cool the cakes on a rack for 30 minutes with the seam centered on the bottom of the cake.
  • Combine cream cheese and 2 cups of powdered sugar in a large bowl. Use an electric mixer on medium speed to beat until smooth, scraping the bowl occasionally. Mix in the whipped topping until well blended.
  • Gently unfurl cakes, leaving one end slightly curled. Spoon 1 1/4 cups of the cream cheese mixture onto each cake, spreading evenly, leaving a 1/2 inch border. Roll up the cakes with the help of a kitchen towel. Discard the towels and wrap the cakes tightly in plastic wrap, ensuring the seam is at the bottom. Place both wrapped cakes on a cookie sheet and refrigerate for 30 minutes. Store any leftover cream cheese mixture in the fridge.
  • Take the cakes out of the refrigerator, unwrap them, and place them on serving platters. Retrieve the cream cheese mixture from the refrigerator, uncover it, and spread 1 cup of the mixture on the sides of each cake. Sprinkle pecans on top before covering and storing in the refrigerator.

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