Carrot Cake Roll

This Carrot Cake Roll is one of my favorite desserts to make when I want something impressive yet approachable. It’s got all the warm spice and moisture of a traditional carrot cake, but with a delightful twist—a rich cream cheese and butter filling rolled into a beautiful spiral. It looks elegant on any dessert table and tastes even better than it looks. Whether I’m making it for a holiday gathering, birthday, or a weekend treat, it never fails to get rave reviews.

Why You’ll Love This Recipe

• Perfectly Spiced and Moist: I love how the freshly grated carrots and blend of cinnamon, nutmeg, and ginger make this cake incredibly flavorful and tender.
• Elegant Yet Easy: It looks like a showstopper, but the method is surprisingly simple with the right steps.
• Rich Cream Cheese Filling: The tangy, creamy filling balances the warm cake perfectly—this combo is irresistible.
• Great Make-Ahead Dessert: I make it a day in advance, and it slices beautifully once chilled.
• Customizable: I’ve added nuts, raisins, or even a touch of clove for a more complex flavor.

Ingredients

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

For the Cake:
Grated carrots
Large eggs
All-purpose flour
Baking powder (1 teaspoon)
Baking soda (½ teaspoon)
Ground cinnamon (½ teaspoon)
Ground nutmeg (¼ teaspoon)
Ground ginger (¼ teaspoon)
Salt (¼ teaspoon)
Granulated sugar (1 cup)
Vanilla extract (½ teaspoon)
Powdered sugar (for dusting)

For the Filling:
Softened cream cheese (8 oz)
Unsalted butter (¼ cup)
Powdered sugar (1 cup)
Vanilla extract

Directions

1. Preheat and Prep the Pan
I preheat my oven to 375°F (190°C), then grease a 10×15-inch jelly roll pan. I line it with parchment paper and grease the paper too for an easy release later.

2. Mix the Dry Ingredients
In a medium bowl, I whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. I set it aside while I work on the wet mixture.

3. Beat Eggs and Sugar
In a large bowl, I whisk the eggs and granulated sugar until the mixture becomes light and airy—this helps give the cake its lift and tenderness.

4. Add Carrots and Vanilla
I stir in the grated carrots and vanilla extract until everything is evenly combined.

5. Combine the Batter
I gently fold in the dry ingredients just until combined, being careful not to overmix so the cake stays light.

6. Bake the Cake
I spread the batter evenly in the prepared pan and bake for 10–12 minutes. It’s ready when the surface is golden and it springs back when lightly touched.

7. Prepare the Filling
While the cake is baking, I beat the softened cream cheese and butter together until smooth, then mix in the powdered sugar and vanilla until creamy.

8. Roll the Cake
Once the cake is done, I loosen the edges with a knife and carefully turn it out onto a clean kitchen towel that I’ve dusted generously with powdered sugar. I peel off the parchment paper and roll the cake up with the towel, starting from one end. Then I let it cool completely.

9. Fill and Roll Again
After it cools (about an hour), I unroll the cake gently, spread the cream cheese filling evenly, and roll it up again—this time without the towel. Then I wrap it tightly in plastic wrap and refrigerate it for at least one hour to set.

10. Serve
Before serving, I trim the ends for a clean look, dust with powdered sugar if I’m feeling fancy, and slice to serve.

Servings and timing

This recipe makes 8 servings. It takes about 20 minutes to prep, 12 minutes to bake, and around an hour to cool and chill. The total time is approximately 1 hour and 32 minutes.

Variations

• Add Nuts: I sometimes mix in finely chopped pecans or walnuts to the batter for a nutty texture.
• Raisins or Pineapple: A few raisins or a bit of drained crushed pineapple add extra sweetness and moisture.
• Extra Spice: A pinch of ground cloves or allspice adds even more warmth.
• Dairy-Free Filling: I use plant-based cream cheese and butter for a dairy-free option, and it still tastes fantastic.

Storage/Reheating

I store the carrot cake roll in the refrigerator in an airtight container or wrapped in plastic wrap for up to 3 days. It also freezes well—wrapped tightly in plastic and foil—for up to a month. I let it thaw overnight in the fridge before slicing.

FAQs

Can I make this cake roll ahead of time?

Yes, I often make it a day ahead. It actually slices better once it’s been chilled.

Why do I roll the cake in a towel?

Rolling it while warm helps set the shape and prevents cracking when filled later.

How do I keep the cake from sticking to the towel?

Dust the towel well with powdered sugar and roll it up while the cake is still warm—it works like a charm.

Can I freeze the carrot cake roll?

Absolutely. Just wrap it tightly in plastic and foil. It stays good in the freezer for up to a month.

What if the cake cracks when rolling?

A few small cracks are totally fine, especially once it’s dusted and sliced. If needed, I use extra filling to help hold everything together.

Conclusion

This Carrot Cake Roll brings everything I love about carrot cake into a fun, elegant format that’s perfect for any occasion. The soft spiced cake, creamy tangy filling, and beautiful spiral presentation make it a dessert that always impresses. Whether I’m hosting a dinner party or just baking for fun, this roll has earned its spot as a go-to favorite in my recipe collection.

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