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Carrot Cake Roll with Lemon-Cream Cheese Filling

carrot cake roll with lemon cream cheese filling

This dairy carrot cake is made jelly roll style with a tart cream cheese filling that is so good you will want to lick your bowl clean.

  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


  • 4 teaspoons unsalted butter, softened
  • 6 tablespoons matzo cake meal
  • 3 tablespoons potato starch
  • 3/4 cup ground almonds
  • 1 teaspoon ground cinnamon plus more for garnish
  • 1/4 teaspoon grated nutmeg
  • 5 large eggs, separated
  • 1/2 cup brown sugar
  • 3 finely chopped medium carrots
  • 2 tablespoons sugar
  • Lemon-Cream Cheese Filling (see below)
  • 2 tablespoons Passover confectioners’ sugar

Lemon-Cream Cheese Filling

  • 8 ounces (1 package) PHILADELPHIA Cream Cheese
  • 6 tablespoons butter
  • 1/2 cup confectioners’ sugar
  • 4 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  • 2 tablespoons low-fat milk


Position the oven rack on the bottom third of the oven. Preheat the oven to 350 degrees. Butter a 10-1/2-inch x 15-1/2-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, nutmeg and salt 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 the 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.

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 Passover confectioners’ sugar and a sprinkle of cinnamon.

Lemon-Cream Cheese Filling

Beat the cream cheese and butter in the bowl of an electric mixer set at medium speed for 2-3 minutes or until well combined. Gradually beat in the confectioners’ sugar. Stir in the lemon juice and peel. Add the milk and beat the ingredients until the filling is smooth and spreadable.

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