Dessert

Carrot Cake Roll with Cream Cheese Frosting Recipe

Byanna orden February 11, 2026February 11, 2026

Introduction

This Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on the classic carrot cake. Soft, spiced cake layers are rolled up with a smooth, tangy cream cheese filling, making it perfect for any occasion. It’s as impressive to look at as it is delicious to eat.

The image shows a close-up of a carrot cake roll sliced into four pieces, placed on a wooden board over a white marbled surface. The cake has two layers: an outer layer that is moist and textured with visible orange carrot bits and a brown crumb mix, and an inner layer of creamy white frosting tightly swirled inside. The outer edge of the roll is dusted lightly with powdered sugar, giving it a soft white coating. The board and background are clean and simple, emphasizing the bright colors and textures of the carrot cake roll. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (95g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs (room temperature)
2/3 cup (135g) granulated sugar
1 teaspoon pure vanilla extract
2 cups (about 200g) finely grated carrots (peeled before grating)
1 tablespoon vegetable oil
1/2 cup chopped walnuts or pecans (optional)
Powdered sugar (for dusting the towel)
8 oz (225g) cream cheese, softened
1/4 cup (60g) unsalted butter, softened
1 teaspoon pure vanilla extract
1 cup (120g) powdered sugar, sifted

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 3: In a large mixing bowl, beat the eggs, sugar, and vanilla until thick and pale, about 2–3 minutes.
Step 4: Mix in the vegetable oil, then fold in the grated carrots.
Step 5: Gradually fold the dry ingredients into the wet mixture until just combined. Stir in nuts if using.
Step 6: Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the top springs back when lightly touched.
Step 7: While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
Step 8: Once baked, immediately invert the cake onto the towel. Peel off the parchment paper and gently roll up the cake with the towel from the short end. Let it cool completely while rolled.
Step 9: To prepare the filling, beat the cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar and beat until fluffy.
Step 10: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
Step 11: Gently roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before slicing.
Step 12: Dust with powdered sugar before serving if desired.

Tips & Variations

For a nut-free version, simply omit the walnuts or pecans.
Ensure the cake is completely cool before unrolling to prevent cracking.
You can add orange zest to the cream cheese filling for a citrusy twist.
Use fresh spices for the best flavor and aroma.

Storage

Store the carrot cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze it wrapped well for up to 1 month. Thaw overnight in the fridge before serving. When reheating, allow to come to room temperature for the best texture and flavor.

How to Serve

The image shows three thick slices of a carrot roll cake on a wooden board with a white marbled background. Each slice has two visible layers: the outer layer is a moist, textured brown cake with small orange carrot pieces, and the inner layer is a smooth, creamy white filling swirled evenly inside. The cake surface and board are lightly dusted with powdered sugar, giving a soft, powdery contrast to the denser cake texture. The rolls are positioned in a line, with the front slice in sharp focus and the others blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can prepare the cake and filling a day ahead. Roll it up, refrigerate, and slice just before serving to maintain freshness.

What if my cake cracks when rolling?

This can happen if the cake isn’t rolled while warm or if it dries out. Rolling it immediately out of the oven with a powdered sugar-dusted towel helps prevent cracks by keeping it flexible.