This Carrot Cake Roll is a delightful twist on the classic carrot cake, featuring a soft and spiced sponge rolled around a rich and creamy cream cheese filling. It’s a show-stopping dessert that’s perfect for spring gatherings, Easter celebrations, or whenever you’re craving a sweet and spiced treat.
Why You’ll Love This Recipe
- Deliciously Moist – Made with freshly grated carrots for a soft and tender texture.
- Perfectly Spiced – Features warm cinnamon, nutmeg, and ginger for classic carrot cake flavor.
- Creamy Filling – The luscious cream cheese frosting pairs beautifully with the spiced cake.
- Impressive Yet Easy – Rolling a cake may seem fancy, but this recipe is simple to follow.
- Great for Special Occasions – A beautiful and delicious dessert that looks bakery-worthy!
Ingredients
(Tip: You’ll find 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
- Ground ginger
- Eggs
- Granulated sugar
- Brown sugar
- Vanilla extract
- Grated carrots
For the Cream Cheese Filling:
- Cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract
Optional Toppings:
- Powdered sugar (for dusting)
- Chopped pecans or walnuts
- Carrot shavings for garnish
Directions
Make the Cake:
- Preheat Oven – Set to 350°F (175°C). Line a jelly roll pan with parchment paper and grease it lightly.
- Prepare Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Mix Wet Ingredients – In another bowl, beat eggs, granulated sugar, brown sugar, and vanilla until light and fluffy. Stir in the grated carrots.
- Combine & Bake – Gradually fold the dry ingredients into the wet mixture. Pour batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until the cake is set.
- Roll the Cake – While the cake is still warm, carefully turn it onto a clean kitchen towel dusted with powdered sugar. Gently roll the cake with the towel and let it cool completely.
Make the Filling:
- Beat Cream Cheese & Butter – In a mixing bowl, beat cream cheese and butter until smooth.
- Add Powdered Sugar & Vanilla – Gradually mix in powdered sugar and vanilla until creamy.
Assemble the Cake Roll:
- Unroll the Cooled Cake – Carefully unroll the cake and spread the cream cheese filling evenly over it.
- Re-Roll – Gently roll the cake back up (without the towel) and place seam-side down.
- Chill & Serve – Refrigerate for at least 30 minutes before slicing. Dust with powdered sugar and enjoy!
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Cooling & Assembly Time: 30 minutes
- Total Time: 1 hour
Variations
- Nutty Addition – Add chopped pecans or walnuts to the batter for extra crunch.
- Coconut Carrot Cake Roll – Mix in shredded coconut for a tropical twist.
- Maple Cream Cheese Filling – Add a tablespoon of maple syrup to the frosting for a deeper flavor.
- Raisin Lover’s Version – Fold in golden raisins for a chewy, sweet contrast.
- Lighter Version – Swap part of the cream cheese with Greek yogurt for a healthier filling.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap the cake roll in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
- Serving Tip: Best served chilled, but let it sit at room temperature for 10 minutes before slicing for the best texture.
FAQs
How do I prevent my cake from cracking?
Rolling the cake while it’s warm helps prevent cracks. Be gentle when unrolling and rerolling.
Can I use pre-shredded carrots?
Freshly grated carrots are best since they provide more moisture, but pre-shredded can work if finely chopped.
Do I need a jelly roll pan?
Yes, a jelly roll pan (10×15 inches) is ideal, but a similar-sized baking sheet with edges can work.
Can I make this ahead of time?
Absolutely! You can make it a day in advance and refrigerate until ready to serve.
Can I use a different filling?
Yes! Try a whipped cream filling or a mascarpone-based filling for a twist.
Why is my cake sticking to the towel?
Make sure to dust the towel generously with powdered sugar before rolling.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend for a gluten-free version.
Can I add pineapple?
Yes, but drain it well to prevent excess moisture from affecting the cake texture.
How do I get clean slices?
Chill the cake roll before slicing, and use a sharp knife wiped clean between cuts.
What can I serve with carrot cake roll?
It pairs well with a cup of tea, coffee, or a scoop of vanilla ice cream.
Conclusion
This Carrot Cake Roll is a beautiful and delicious dessert that combines all the warm, spiced flavors of traditional carrot cake with a creamy, tangy filling. It’s easy to make, fun to roll, and always impresses guests. Try it for your next gathering or holiday celebration—you won’t be disappointed!
Print
Carrot Cake Roll
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Carrot Cake Roll is a soft, spiced cake filled with a rich cream cheese frosting. It’s a beautiful and impressive dessert that’s easier to make than you think! Perfect for Easter, spring gatherings, or any time you’re craving carrot cake in a fun new form.
Ingredients
For the Carrot Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
- Powdered sugar (for rolling)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Mix Wet Ingredients: In a separate large bowl, beat the eggs, granulated sugar, brown sugar, vanilla extract, and vegetable oil until smooth.
- Combine Batter: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the grated carrots and walnuts (if using).
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Starting from the short end, roll the cake up with the towel and let it cool completely.
- Make the Filling: Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, and beat until creamy.
- Fill & Roll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake, leaving a small border. Roll it back up without the towel.
- Chill & Serve: Wrap the roll in plastic wrap and refrigerate for at least 30 minutes before slicing. Dust with powdered sugar before serving.
Notes
- For extra flavor, add ¼ teaspoon of orange zest to the filling.
- Make ahead: The cake roll can be made a day in advance and stored in the fridge.
- Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.