Carrot Cake Roll with Lemon-Cream Cheese Filling - Kraft Recipes Top
Comida Kraft
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Carrot Cake Roll with Lemon-Cream Cheese Filling

Prep Time
Total Time

12 servings

This carrot cake with a twist has a twist (of lemon juice!). Roll the luscious lemon-cream cheese filling right into the cake and dust with cinnamon.

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What You Need

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Make It

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  • Position the oven rack on the bottom third of the oven. Preheat the oven to 350ºF. Butter a 10-1/2x15-1/2-inch jelly roll pan with 2 teaspoons of the butter. Line the pan with parchment paper, overhanging the short ends by about 3 inches. Using the remaining 2 teaspoons, butter the part of the paper that fits inside the pan. Set the pan aside.
  • Sift the matzo cake meal and potato starch together into a bowl. Add the ground almonds, cinnamon and nutmeg and whisk the ingredients to combine them completely. Set aside. Beat the egg yolks and brown sugar in the bowl of an electric mixer set at medium speed for 2-3 minutes or until thick and well combined. Stir in the carrots and matzo cake meal mixture and mix until thoroughly blended.
  • In another bowl, beat the egg whites with a whisk (or use an electric mixer with a whisk attachment set at medium speed) for about 2 minutes or until the whites stand in soft peaks. Still whisking, gradually add granulated sugar, raise the speed to high and whisk the ingredients for 1-2 minutes or until the whites stand in stiff, glossy peaks. Fold the beaten whites into the carrot batter, folding until the batter is evenly colored. Transfer the batter to the prepared pan and use a spatula to even out the batter. Bake for 16-18 minutes, rotating the pan once halfway through, or until the cake is set, lightly brown and coming away from the sides of the pan. Loosen the cake from the sides of the pan using the overhanging parchment paper. While the cake is still hot, place a clean kitchen towel on top. Place a large rack or board on top of the towel. Invert the cake, remove the pan and parchment paper. Roll the cake and the towel up together. Let cool for 30 minutes.
  • For filling, beat the cream cheese and 6 Tbsp. butter in the bowl of an electric mixer set at medium speed for 2-3 minutes or until well combined. Gradually beat in 1/2 cup confectioners’ sugar. Stir in the lemon juice and peel. Add the milk and beat the ingredients until the filling is smooth and spreadable.
  • Unroll the cake and spread the filling on top to within 1-1/2-inches of the far short side and 1/2-inch of the other three sides. Roll the cake, not using the towel. Trim the side edges with a serrated knife. Place the cake onto a serving platter. Dust with remaining Passover confectioners’ sugar and a sprinkle of cinnamon.

Special Equipment Needed

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.


If the filling seems too stiff to spread, add more milk, a tablespoon at a time.


  • 12 servings

Nutritional Information

Serving Size 12 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from Difficult to make, tasty but looks awful I just made this for Passover thinking it would be a great departure from usual deserts. Very time consuming, broke apart and was all over. The directions for using a towel did not make rolling it easy or work. I ended up slopping it all together binding it with the cream cheese icing. I think making it as a brownie type would work much better. It took soooo long and so disappointed in the outcome. I can't serve to guests as it looks terrible.
Date published: 2017-04-09
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