Carrot Cake Roll with Cream Cheese Frosting Filling

This carrot cake roll with cream cheese frosting filling is a soft, spiced dessert with all the flavors of classic carrot cake—but wrapped up in a beautiful, swirled roll. I bake a thin, tender carrot cake layer, spread it with sweet, tangy cream cheese frosting, then roll it up for a stunning presentation and perfect cake-to-frosting ratio in every slice.

Why You’ll Love This Recipe

I love this recipe because it takes a beloved classic and gives it a fun twist. The roll looks impressive, but it’s surprisingly easy to make. The cake itself is moist and full of warm spices and shredded carrots, while the filling is rich, creamy, and smooth. It’s ideal for spring celebrations, holidays, or anytime I want to wow guests with something that’s both comforting and eye-catching.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the carrot cake:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Ground nutmeg (optional)

• Eggs

• Granulated sugar

• Brown sugar

• Vegetable oil

• Vanilla extract

• Shredded carrots (freshly grated)

For the cream cheese frosting filling:

• Cream cheese (softened)

• Unsalted butter (softened)

• Powdered sugar

• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the sides.

2. In a bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In another large bowl, I beat the eggs, granulated sugar, and brown sugar until light and frothy. I add the oil and vanilla, then stir in the shredded carrots.

4. I mix the dry ingredients into the wet ingredients until just combined.

5. I pour the batter into the prepared pan and spread it evenly.

6. I bake for 12–14 minutes, or until the top is set and springs back when lightly touched.

7. While the cake bakes, I lay out a clean kitchen towel and dust it with powdered sugar.

8. Once the cake is done, I immediately turn it out onto the towel, peel off the parchment, and gently roll it up from the short side (with the towel inside). I let it cool completely while rolled.

9. For the filling, I beat the cream cheese and butter until smooth, then add powdered sugar and vanilla, mixing until fluffy.

10. Once the cake is cool, I carefully unroll it, spread the cream cheese frosting evenly over the surface, then gently roll it back up without the towel.

11. I wrap the roll in plastic wrap and refrigerate it for at least 1 hour before slicing.

Servings and timing

This recipe makes about 10 slices. It takes around 20 minutes to prep, 12–14 minutes to bake, and at least 1 hour to chill before slicing.

Variations

Sometimes I add chopped walnuts or pecans to the cake for crunch. I’ve also stirred in a few raisins or crushed pineapple for extra texture and sweetness. For a festive touch, I dust the top with powdered sugar or drizzle it with a simple cream cheese glaze before serving. If I want a lighter filling, I fold in whipped cream to make it fluffier.

Storage/Reheating

I store the carrot cake roll wrapped tightly in the refrigerator for up to 4 days. It actually tastes better after the first day as the flavors meld. To freeze, I wrap it in plastic and foil and freeze for up to 2 months. I thaw it overnight in the fridge before slicing. No reheating is needed—it’s best served chilled or at room temperature.

FAQs

How do I prevent the cake from cracking?

I roll the cake while it’s still warm and let it cool in that shape. This helps it stay flexible and prevents cracks when I add the filling.

Can I use pre-shredded carrots?

I prefer freshly grated carrots—they’re moister and blend into the cake better. Pre-shredded ones are often too dry and coarse.

What if I don’t have a jelly roll pan?

I use a rimmed baking sheet close in size (10×15 inches). The cake needs to be thin and even, so a standard 9×13 pan won’t work the same way.

Can I make the cake and frosting ahead?

Yes, I often make both a day ahead. I store the cake rolled up (cooled) in plastic wrap and refrigerate the frosting until ready to assemble.

How do I get clean slices?

I chill the roll well before slicing, then use a sharp serrated knife and wipe between each cut for neat edges.

Conclusion

This carrot cake roll with cream cheese frosting is a soft, spiced, and elegant dessert that combines all the flavors I love in a fresh, fun format. It’s easy to prepare, looks beautiful when sliced, and delivers that perfect balance of moist cake and creamy filling. Whether I’m baking for spring, the holidays, or just because, this dessert always impresses and satisfies.