The Carrot Cake Roll is a delightful twist on classic carrot cake, rolled up with a creamy, tangy cream cheese filling that adds just the right balance of sweetness. You’ll love the moist, spiced carrot cake layers with hints of cinnamon and nutmeg, wrapped up in a beautiful spiral that’s as tasty as it is eye-catching.
I really enjoy making this recipe when I want a dessert that’s special but not too complicated. The cream cheese filling is so smooth and fresh, it brings out the warm flavors of the carrots and spices perfectly. It’s fun to slice and see that lovely swirl inside—it always makes me smile when I serve it to friends and family.
One of my favorite ways to enjoy the Carrot Cake Roll is slightly chilled, with a cup of strong coffee or tea. It feels like a comforting treat that’s great for any occasion, whether it’s a simple afternoon snack or a celebration. It’s a dessert I keep coming back to because it’s just so cozy and inviting.
Key Ingredients & Substitutions
Carrots: Fresh, finely grated carrots add moisture and texture. I like to grate them very fine so they blend smoothly into the batter. If you want, shredded zucchini can be a mild substitute for some variation.
Spices: Cinnamon and nutmeg give the cake its warm flavor. Ground allspice or ginger can work if you don’t have nutmeg. Just start with a small amount to keep the balance.
Sugar: Using both granulated and brown sugar adds sweetness and depth. Brown sugar keeps the cake moist. You can swap brown sugar with coconut sugar for a different flavor.
Cream Cheese Filling: This is the classic finish that adds creaminess. Make sure the cream cheese and butter are softened for easy mixing. You can try mascarpone for a milder taste or use vegan cream cheese for dairy-free options.
How Do You Roll the Cake Without Cracking It?
Rolling the cake while it’s hot helps shape it without breaking. Here’s what I do:
- Right after baking, invert the cake onto a powdered sugar-dusted clean towel.
- Peel off parchment carefully, and then roll the cake up in the towel from the short end.
- Let it cool fully rolled—this trains the cake to keep its shape when you add the filling.
- When cooled, unroll gently, spread the filling, and roll again without the towel for a neat finish.
Taking your time with this step prevents cracks and keeps the cake soft and beautiful.
Equipment You’ll Need
- Jelly roll pan (15×10 inches) – I like this size because it’s perfect for a thin, even layer that’s easy to roll.
- Parchment paper – helps prevent sticking and makes removal simple.
- Mixing bowls – for whisking the dry ingredients and beating the wet ingredients separately.
- Whisk or electric mixer – makes beating eggs and sugars quick and smooth.
- Grater – for finely shredding the carrots (or zucchini if you prefer).
- Clean kitchen towel – for rolling the warm cake without cracking.
- Spatula or offset knife – for spreading the cream cheese filling evenly.
Flavor Variations & Add-Ins
- Swap walnuts for chopped pecans or almonds for a different crunch and flavor.
- Add crushed pineapple or crushed pineapple for added moisture and sweetness.
- Mix in shredded coconut or chopped dried fruit into the batter for more texture.
- Try vanilla bean paste or a splash of orange zest in the cream filling for extra flavor depth.
How to Make a Delicious Carrot Cake Roll
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- 1/4 cup chopped walnuts
- Fresh dill or carrot tops (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 12-15 minutes to bake, plus 1 hour chilling time in the refrigerator. Allow extra time to let the cake cool completely rolled before adding the filling.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. This will help the cake release easily after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures the spices and leavening are evenly distributed.
3. Beat the Wet Ingredients:
In a large bowl, beat the eggs with granulated sugar and brown sugar until the mixture is thick and pale. Then, add the vegetable oil and vanilla extract, and mix well.
4. Combine and Add Carrots:
Gradually fold the dry ingredients into the egg mixture just until combined. Then, gently fold in the finely grated carrots without overmixing, so your cake stays light and tender.
5. Bake the Cake:
Pour the batter evenly into your prepared pan. Smooth out the top with a spatula. Bake for 12-15 minutes or until the cake springs back when touched lightly.
6. Roll the Cake While Warm:
While the cake bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar. When the cake is done, invert it immediately onto the towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake up in the towel to prevent cracking. Let it cool completely rolled up.
7. Prepare the Cream Cheese Filling:
Beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and vanilla extract, mixing until fluffy and creamy.
8. Assemble the Cake Roll:
Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface. Then, gently roll the cake up again, this time without the towel, keeping it tight but gentle.
9. Garnish and Chill:
Spread any leftover cream cheese frosting over the outside of the roll. Sprinkle with chopped walnuts and add fresh dill or carrot tops for a fresh, pretty touch if you like. Refrigerate the cake roll for at least 1 hour to set before slicing and serving.
Enjoy your tasty and beautiful carrot cake roll with friends and family!
Can I Use Frozen Carrots for the Cake?
Yes, you can use frozen grated carrots, but make sure to thaw and drain them well to remove excess moisture. Pat them dry with paper towels before folding them into the batter to avoid a soggy cake.
How Should I Store Leftover Carrot Cake Roll?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the cake chilled to maintain the cream cheese filling’s texture and freshness.
Can I Make the Cake Roll Ahead of Time?
Absolutely! You can bake and roll the cake a day ahead, then unwrap it and add the cream cheese filling before rolling again. Refrigerate overnight to let flavors meld and the filling set nicely.
What Can I Substitute for Walnuts in the Garnish?
If you’re not a fan of walnuts or have allergies, try chopped pecans, almonds, or even toasted coconut flakes for a different crunch and flavor profile.