Carrot Cake Roll

This Carrot Cake Roll is a delicious twist on a classic dessert—soft, spiced carrot cake wrapped around a rich cream cheese filling. Each slice delivers a perfect swirl of sweet, tangy, and warmly spiced flavors. It’s a beautiful, make-ahead dessert that I love serving during the holidays or any time I want to impress with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it combines the moist texture of carrot cake with the creamy indulgence of a traditional frosting—all in a neat, elegant roll. It’s easy to make with just a few simple steps, and the result looks like it came straight from a bakery. Plus, it slices beautifully and is always a crowd favorite. It’s also a great way for me to sneak in some veggies while still treating myself to something sweet.

Ingredients

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

Dry Ingredients

• 3/4 cup all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1/4 tsp salt

Wet Ingredients

• 3 large eggs

• 1 cup granulated sugar

• 2/3 cup freshly grated carrots

• 1/2 cup chopped walnuts (optional)

Filling

• 1 cup cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper, lightly greasing it for easy removal.

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

3. In another bowl, I beat the eggs and sugar until thick and pale. I gently fold in the dry mixture until combined, then stir in the grated carrots and walnuts if I’m using them.

4. I spread the batter evenly into the prepared pan and bake for 10–12 minutes, or until the cake springs back when lightly touched.

5. While the cake is still warm, I roll it up (parchment and all) from the short side and set it aside to cool completely.

6. For the filling, I beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

7. Once the cake is cool, I carefully unroll it, spread the filling evenly across the surface, and gently re-roll it without the parchment.

8. I wrap the roll in plastic wrap and refrigerate it until firm, then slice and serve chilled.

Servings and timing

• Servings: 10 slices

• Prep time: 20 minutes

• Cook time: 12 minutes

• Chill time: 30 minutes

• Total time: About 1 hour

• Calories: ~320 per slice

Variations

• I sometimes add crushed pineapple (well-drained) for extra moisture and sweetness.

• For a nut-free version, I simply leave out the walnuts.

• I dust the top with powdered sugar before serving for an extra pretty finish.

• I like adding a touch of orange zest to the filling for a citrusy twist.

Storage/Reheating

I store leftovers in the fridge, tightly wrapped, for up to 4 days. This cake is best served chilled, so I don’t reheat it. If I want to make it ahead, I keep it in the fridge overnight or freeze the whole roll (well wrapped) for up to 1 month. When I’m ready to serve, I thaw it in the fridge and slice once it’s firm.

FAQs

Can I use pre-shredded carrots?

I prefer grating fresh carrots because they’re more moist and tender. Pre-shredded carrots tend to be too dry and thick for the batter.

Why does the cake need to be rolled while warm?

Rolling it while warm helps set the shape and prevents cracks later when I fill and re-roll it.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend that works well for cakes. I make sure it includes xanthan gum for structure.

How do I prevent the cake from cracking?

I roll it gently while it’s warm and don’t overbake it. Letting it cool completely before filling also helps it stay intact.

Can I freeze the carrot cake roll?

Yes, I wrap it tightly in plastic wrap and then foil, and freeze it for up to a month. I thaw it in the fridge overnight before slicing.

Conclusion

This Carrot Cake Roll is a perfect blend of flavor, texture, and presentation. The soft, spiced cake paired with a tangy-sweet cream cheese filling makes it a dessert I turn to time and time again. Whether for Easter, fall gatherings, or just because I’m craving something cozy and sweet, it always delivers a crowd-pleasing finish.