Soft, warmly spiced cake wrapped around a cloud of creamy filling. This Carrot Cake Roll is one of those desserts that looks impressive, but feels surprisingly simple once you try it.
The cake bakes up tender and flexible, with flecks of sweet carrot throughout. Then comes the best part, spreading that silky cream cheese filling and rolling it up into beautiful spirals. If you have ever wanted a carrot cake that feels a little extra special, this is it. Let's bake something lovely together.
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Why You'll Love This Recipe
- Soft, flexible sponge that rolls without cracking
- Lightly spiced with cinnamon and nutmeg
- Creamy, tangy filling in every bite
- Perfect for holidays, brunch, or spring gatherings
- Can be made ahead for easy entertaining
- Freezer-friendly and sliceable
This carrot cake roll gives you all the classic carrot cake flavor in a lighter, more elegant presentation.
Ingredients
For the carrot cake sponge:
- 3 large eggs, room temperature
- ⅔ cup granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups finely grated carrots (about 2 medium carrots)
- Powdered sugar, for dusting towel
For the cream cheese filling:
- 8 oz (225 g) cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Ingredient Notes & Substitutions
Carrots:
Finely grate the carrots so they melt into the batter and keep the sponge soft. Coarse shreds can make rolling more difficult.
Cream cheese:
Use full-fat cream cheese for the smoothest filling. Let it soften fully before mixing to avoid lumps.
Spices:
Cinnamon and nutmeg create that cozy warmth. You can add a pinch of ground ginger if you love a slightly deeper spice profile.
Instructions
- Preheat and prepare.
Preheat your oven to 350°F (175°C). Line a 10 x 15 inch jelly roll pan with parchment paper and lightly grease it. - Whip the eggs and sugar.
In a large bowl, beat eggs and sugars together until pale and slightly thickened. This helps create a light sponge. - Add vanilla.
Stir in the vanilla extract. - Mix dry ingredients.
In a separate bowl, whisk flour, cinnamon, nutmeg, baking powder, and salt. - Combine gently.
Fold the dry mixture into the egg mixture until just combined. Then fold in the grated carrots. - Spread and bake.
Pour the batter into the prepared pan and spread evenly. Bake for 10 to 12 minutes, until the top springs back lightly when touched.
- Roll while warm.
Lay a clean kitchen towel on the counter and dust generously with powdered sugar. Immediately turn the cake onto the towel, peel off the parchment, and roll it up gently from the short side. Let it cool completely while rolled. - Prepare the filling.
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Mix until creamy and spreadable. - Fill and re-roll.
Carefully unroll the cooled cake. Spread the cream cheese filling evenly, leaving a small border. Roll it back up tightly, without the towel.
- Chill and slice.
Wrap in plastic wrap and chill at least 1 hour before slicing. Dust with powdered sugar before serving.
Pro Tips for Success
- Roll the cake while it is still warm to prevent cracks.
- Do not overbake. A dry sponge is more likely to split.
- Spread filling evenly so each slice has a beautiful swirl.
- Chill before slicing for clean, neat pieces.
I have made this recipe multiple times, and patience during cooling truly makes the difference.
Storage and Reheating
Store the carrot cake roll in the refrigerator, wrapped tightly, for up to 4 days.
Let slices sit at room temperature for about 15 minutes before serving for the best texture.
Make Ahead & Freezing
You can make the cake roll one day in advance and refrigerate overnight.
To freeze, wrap tightly in plastic wrap and then foil. Freeze up to 2 months. Thaw overnight in the refrigerator before serving.
Tips and Variations
- Add nuts: Sprinkle finely chopped walnuts over the filling before rolling.
- Raisin twist: Add 2 tablespoons finely chopped raisins to the batter.
- Lighter filling: Replace part of the cream cheese with Greek yogurt.
- Extra spice: Add a pinch of ground ginger or cloves.
- Holiday touch: Top with candied carrot curls for a festive look.
FAQs
It may have overbaked or cooled unrolled. Always roll while warm and avoid overbaking.
Yes, substitute a 1:1 gluten-free flour blend designed for baking.
A 10 x 15 inch pan works best. A different size may affect thickness and baking time.
📖 Recipe
Carrot Cake Roll
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Carrot Cake Roll is a classic Easter dessert with a twist. Spiced carrot cake is rolled up with the BEST cream cheese frosting inside.
Ingredients
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 3 large eggs
- ¾ cup granulated sugar
- 2 tbsp oil
- 1 tsp vanilla extract
- 2 cups shredded carrots
- 8 oz cream cheese
- 8 tbsp butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F
- Line a 10x15-inch jelly roll pan with parchment paper
- Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl
- Whisk eggs in a large bowl
- Beat in sugar, oil, and vanilla
- Stir dry ingredients into wet ingredients until almost combined
- Fold in shredded carrots
- Spread batter evenly into prepared pan
- Bake for 10-13 minutes until cake springs back or toothpick comes out clean
- Immediately roll cake from short end to short end inside parchment paper
- Allow to cool for 10 minutes
- Beat cream cheese until smooth
- Add butter gradually and beat until smooth
- Add powdered sugar and vanilla and mix until combined
- Carefully unroll cake and spread frosting evenly, leaving 1-inch at the end
- Re-roll cake tightly, removing parchment paper as you go
- Wrap cake roll in plastic wrap and chill for at least 1 hour
- Slice with a hot knife and serve
Notes
If cake cracks slightly while unrolling, gently press it back together. For best results, chill or freeze before slicing. Use a hot knife for clean slices. Allow slices to thaw 20-30 minutes at room temperature before serving.
Serving Suggestions
Serve slices of carrot cake roll with a cup of coffee or tea for a cozy afternoon treat. It is perfect for Easter brunch, baby showers, or a spring dessert table.
If you enjoy elegant, sliceable desserts, you might also love my Apple Crumble Cheesecake or Pumpkin Pecan Pie Recipe. Both are beautiful centerpieces for gatherings.
There is something so satisfying about cutting into that spiral and seeing the creamy swirl inside. It feels bakery-worthy, yet completely doable in your own kitchen.
Nutrition & Notes
Serves 8 to 10
Prep time: 20 minutes
Bake time: 12 minutes
Chill time: 1 hour
Estimated per slice:
Calories: approximately 320
Carbohydrates: 38 g
Fat: 18 g
Protein: 5 g
I tested this version carefully to get the perfect balance of spice and sweetness without overwhelming the carrot flavor.
Reader Reviews
"This turned out beautifully and did not crack at all."
"The cream cheese filling is perfectly balanced and not overly sweet."
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Each one brings warm spices and comforting flavors to your table.
Pinterest Title: Soft and Spiced Carrot Cake Roll with Cream Cheese
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