Name: Carrot Cake Roll with Mascarpone Filling
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup grated carrots; 1/2 cup powdered sugar; 1 cup mascarpone cheese; 1 teaspoon vanilla extract; 1 tablespoon milk; Chopped walnuts or pecans (optional)

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There is nothing quite like the smell of warm spices and sweet carrots filling the kitchen as you lift the lid on a freshly baked Carrot Cake Roll with Mascarpone Filling; the cake is tender and springy, the filling creamy and lightly sweet, and each slice unfurls in a ribbon of soft cake and cloud-like mascarpone. The nutty whisper of grated carrot and the warmth of cinnamon and nutmeg mingle with the bright vanilla in the mascarpone, so that the first bite brings you right back to family gatherings and afternoon tea. This is the sort of dessert that wraps around you like a cozy blanket comforting, familiar, and just a little bit indulgent.

This classic is perfect for family gatherings because it travels well, slices beautifully, and offers just the right balance of homey and special. It isn’t fussy to serve: you can slice it into neat rounds, arrange them on a platter, and let everyone help themselves, or put a slice beside a bowl of soup for a light supper that feels celebratory. If you want a slightly different presentation, try a slice of lemon cake or a simple fruit salad on the side. For those who enjoy exploring similar textures in other forms, you might peek at a similar carrot bars recipe to see how the same flavors behave in a more portable format.

What makes this version especially welcome in a busy life is how simple it is to pull together. It’s a foolproof way to get bakery-style results without a lot of fuss. The sponge is quick to bake and forgiving, and the mascarpone filling comes together in just a few minutes. With straightforward steps and a handful of pantry staples, you’ll have a show-stopping dessert that looks like you spent all afternoon tending an oven, while you really spent that time visiting with loved ones and stirring with love.

Why this recipe works

The texture here is the secret to why you’ll keep making this again and again. The sponge is a thin, tender cake made with a modest amount of flour and plenty of eggs and sugar, which makes it light and flexible key for rolling without cracking. The small amounts of baking powder and baking soda give just enough lift so the cake isn’t dense, while the eggs provide structure and moisture. Grated carrots add both flavor and moisture, releasing a subtle natural sweetness and a little tooth that keeps each bite interesting. Ground cinnamon and nutmeg are small but mighty players; they bring warmth and depth without overpowering the delicate mascarpone.

The mascarpone filling is equally important for texture. Mascarpone cheese has a rich, velvety mouthfeel that is softer and less tangy than cream cheese. When beaten with a little powdered sugar, vanilla, and a splash of milk, it becomes spreadable and silky, making the roll creamy without becoming heavy. Because mascarpone is lower in acidity, the filling holds its flavor and texture in the refrigerator, which means your roll will slice cleanly and stay luscious for several days.

Ease of cooking is part of the charm. The batter mixes quickly, and the thin cake bakes in under 15 minutes, so there’s little risk of drying it out. Rolling the cake while it’s warm and using a sugar-dusted towel helps set the roll and prevents cracks. Chopped nuts are optional but add a satisfying crunch and a contrast to the soft cake and filling. These simple, dependable ingredient interactions airy sponge, moist carrot, and rich mascarpone create a dessert that feels special without requiring special effort.

How to prepare Carrot Cake Roll with Mascarpone Filling

Begin by gathering everything and grating the carrots; having ingredients prepped makes this feel calm and delicious rather than rushed. The batter comes together in two bowls: one for dry ingredients and one for the eggs and sugar. You’ll beat the eggs and sugar until thick and pale, then fold in the dry mix and carrots gently so the cake stays tender. Pour into a prepared jelly roll pan and keep an eye on the oven this sponge bakes quickly.

The most satisfying part of the process is rolling the cake. When you invert the warm cake onto a sugar-dusted towel and roll it up, you’ll see how pliable and forgiving it is. Let it cool fully in that rolled shape; that set curl makes spreading the mascarpone filling later a breeze and helps the cake hold together as you re-roll it without the towel. If you enjoy pairing textures, you can find ideas in a bright almond lemon ricotta cake with lemon glaze for a contrasting citrus finish. Take your time with the filling beat until smooth, spread with care, and then chill the roll so slices are neat and the filling rests.

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup grated carrots
1/2 cup powdered sugar
1 cup mascarpone cheese
1 teaspoon vanilla extract
1 tablespoon milk
Chopped walnuts or pecans (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease a 15×10 inch jelly roll pan. Line the pan with parchment paper. Grease the paper.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the vanilla extract.
Stir the grated carrots into the egg mixture.
Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan. Spread it evenly.
Bake for 13 to 15 minutes. The cake is done when it springs back when touched.
While the cake is baking, prepare a clean kitchen towel. Dust the towel with powdered sugar.
Once the cake is done, immediately invert it onto the powdered sugar-dusted towel. Remove the parchment paper. Carefully roll the cake with the towel from the short end.
Allow the cake to cool completely in the rolled towel.
For the filling, beat the mascarpone cheese, powdered sugar, vanilla extract, and milk in a bowl until smooth.
Unroll the cooled cake. Spread the mascarpone filling evenly on top. Re-roll the cake without the towel.
Refrigerate the rolled cake for at least 1 hour before slicing. Optionally sprinkle chopped nuts on top before serving.

Serving ideas

A bowl of simple vanilla ice cream pairs beautifully with the warm spices and creamy filling.
A fresh fruit salad with berries and orange segments adds a bright, juicy contrast.
A small green salad dressed with a light vinaigrette makes a lovely balance if you’re serving the roll after a rich meal.

For a drink pairing, a cup of well-brewed black tea or a mild coffee complements the richness of the mascarpone without overwhelming the spices. On a warm afternoon, try a lightly sweetened iced tea with lemon. These pairings keep the focus on the texture of the cake and the softness of the filling while offering a refreshing counterpoint.

Storing this recipe

In the refrigerator, the Carrot Cake Roll with Mascarpone Filling will keep well for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. The mascarpone filling is delicate but stable enough for short-term refrigeration; avoid leaving slices on the counter for long periods. For longer storage, you can freeze the whole roll wrapped in plastic and then foil for up to 1 month. Thaw overnight in the refrigerator before serving.

If you slice the roll before freezing, arrange slices in a single layer on a tray to freeze briefly, then move them to a freezer-safe container interleaved with parchment paper. When reheating, slices are best served at cool room temperature or gently warmed for 10–15 seconds in the microwave; be cautious because the mascarpone can become too soft if overheated. For a slightly firmer filling after chilling, let the roll sit at room temperature for 15 to 20 minutes before serving.

Helpful tips

Tip 1 Don’t overbeat once you add flour: When you combine the dry ingredients with the egg mixture, fold gently and stop as soon as the flour streaks disappear. Overmixing develops gluten and can make the sponge tougher, which raises the risk of cracking when you roll. A few small streaks are fine they’ll disappear as the batter settles.

Tip 2 Roll while warm and cool fully rolled: The trick to a crack-free roll is rolling the cake while it’s still warm and pliable. Use a clean kitchen towel dusted with powdered sugar to help prevent sticking. Roll the cake up tightly from the short end and let it cool completely in that shape before unrolling and adding the filling. This “memory” helps the cake stay flexible and keeps the final roll neat when you re-roll with filling.

Tip 3 Keep the filling smooth and not overly sweet: Mascarpone is naturally rich and slightly sweet; adding too much powdered sugar makes the filling heavy and overly sweet. Beat the mascarpone with the powdered sugar, vanilla, and a splash of milk until it’s smooth and spreadable. If the filling is too loose, chill briefly to firm up before spreading. If it’s too stiff, a teaspoon of milk at a time will loosen it without making it runny.

Additional practical pointers: measure flour by spooning it into the cup and leveling it rather than scooping directly from the bag, which can compact the flour and lead to a denser cake. When dusting the towel, use powdered sugar rather than granulated to avoid grit. If you choose to add nuts, toast them lightly for extra aroma and crunch; fold them into the filling or sprinkle them on top after you re-roll. These small steps keep the process relaxed and the result reliably lovely.

Recipe variations

Make it spiced: Increase the cinnamon to 1 teaspoon and add 1/4 teaspoon ground ginger for a warmer, slightly bolder spice profile. This gives the cake a cozy, autumnal feel and pairs well with a drizzle of warm caramel on the plate.
Add orange zest: Fold 1 to 2 teaspoons of orange zest into the mascarpone filling for a bright citrus lift. The orange cut through the richness and adds a fresh note that wakes up the familiar flavors.
Go nut-free or nut-forward: Leave out the nuts for a nut-free dessert that’s great for gatherings. Or, fold chopped toasted pecans into the batter for added texture and toasty flavor. Pecans pair especially well with the sweetness of the carrots and the creaminess of mascarpone.

Frequently asked questions

Q: How do I prevent the cake from cracking when I roll it?
A: Roll the cake while it’s still warm and flexible using a powdered sugar-dusted towel. Roll tightly and allow it to cool fully in that shape before unrolling to add the filling.

Q: Can I use cream cheese instead of mascarpone?
A: Yes, you can, but cream cheese is tangier and denser. If using cream cheese, soften it and mix with a bit of heavy cream or milk to match mascarpone’s creaminess. Taste before adding powdered sugar so you can adjust sweetness.

Q: Can I make this ahead for a party?
A: Absolutely. Make the roll a day ahead, refrigerate well wrapped, and slice the day of the event for the best texture. You can also freeze for longer storage and thaw overnight in the fridge.

Q: Why did my filling become runny?
A: Overbeating mascarpone or adding too much milk can make the filling loose. Chill the mixture briefly to firm it up, and add milk sparingly, one teaspoon at a time.

Conclusion

If you want a delicate showstopper that still feels like home, this Carrot Cake Roll with Mascarpone Filling is a lovely choice for gatherings and quiet afternoons alike. For a different take on a rolled carrot cake using a stabilized filling, you might enjoy this version from another baker: Japanese Carrot Cake Roll with Stabilized Mascarpone Cream. May this recipe bring warm memories and the comfort of shared slices around your table. Carrot Cake Roll with Mascarpone Filling is a little piece of cozy you can make anytime.

Carrot Cake Roll with Mascarpone Filling