The Carrot Cake Roll is a delightful twist on classic carrot cake, with a soft, spiced cake wrapped around a creamy, tangy cream cheese filling. You get all the flavors of carrot cake—warm cinnamon, nutmeg, and the sweetness of shredded carrots—rolled up into a neat, eye-catching spiral that makes every slice a little special.
I love making this cake roll because it feels like a fun baking challenge that always turns out better than expected. The texture is light and moist, and the cream cheese filling adds just the right touch of richness without being too heavy. It’s one of those treats where every bite is balanced perfectly between cake and frosting, and I always find myself sneaking an extra slice when no one is looking.
This cake roll is wonderful served on its own with a cup of tea or coffee, but it also makes a great dessert for a party or holiday gathering. I especially enjoy making it when I want something festive but not too fussy—it looks impressive but is actually pretty straightforward to put together. Plus, the bright orange carrots inside give it a lovely pop of color that always gets compliments!
Key Ingredients & Substitutions for Carrot Cake Roll
Carrots: Fresh, finely grated carrots add moisture and a subtle sweetness. You can peel them if you want a smoother texture. No canned or frozen here—fresh always gives the best result.
Flour & Leaveners: All-purpose flour works well for a soft cake. If you want gluten-free, try a blend made for baking. Baking powder and baking soda help the cake rise, so don’t skip or reduce them too much.
Spices (Cinnamon & Nutmeg): These create the classic carrot cake flavor. If you don’t have nutmeg, a pinch of ground ginger works too.
Nuts (Walnuts or Pecans): Nuts add crunch and flavor but are optional. For nut allergies, simply leave them out or add raisins or shredded coconut.
Cream Cheese Filling: Use full-fat cream cheese and unsalted butter for a smooth, rich filling. If you prefer dairy-free, try vegan cream cheese and margarine.
How Can You Roll the Cake Without Cracking It?
Rolling the cake is the trickiest part. Here’s how to keep it soft and prevent cracks:
- While the cake is still warm, invert it onto a powdered sugar-dusted towel. The warmth helps it bend easily.
- Peel off the parchment paper carefully to avoid tearing.
- Roll the cake with the towel inside, starting from the short edge, gently but tightly. This forms the shape while the cake cools.
- Once cooled, unroll gently before spreading the filling.
- Re-roll without the towel. Be gentle to keep the roll neat and avoid cracks.
Taking these steps makes the cake flexible and helps it hold its shape beautifully when rolled.
Equipment You’ll Need
- 15×10-inch jelly roll pan – I like it because it helps create a thin, even cake that’s easy to roll.
- Parchment paper – makes it simple to lift out the cake without sticking.
- Electric mixer – speeds up mixing the eggs and sugar to get that fluffy texture.
- Large mixing bowls – for combining the dry and wet ingredients comfortably.
- Wire cooling rack – helps the cake cool quickly and evenly without becoming soggy.
- Clean kitchen towel dusted with powdered sugar – essential for rolling the cake without sticking.
- Spatula – for spreading the cream cheese filling smoothly.
Flavor Variations & Add-Ins
- Swap walnuts or pecans for shredded coconut or raisins to add a different texture and flavor.
- Mix in crushed pineapple for extra moisture and a tropical twist.
- Use cream cheese with a splash of lemon or orange zest to brighten the frosting.
- Add a pinch of ginger or cloves to the spice mix for a more spiced, warming flavor.
How to Make a Delicious Carrot Cake Roll
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- Chopped walnuts or pecans
How Much Time Will You Need?
This carrot cake roll takes about 15 minutes to prepare and 12-15 minutes to bake. Allow extra time for the cake to cool and chill—about 1 hour—so the filling can set nicely before slicing and serving.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
First, preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this dry mix aside.
Next, in a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed. Beat for about 3 to 5 minutes until the mixture is thick and pale. Slowly add the vegetable oil and vanilla extract, mixing just until combined.
Carefully fold the dry ingredients into the wet mixture until just combined; don’t overmix. Then fold in the grated carrots and chopped nuts, if you’re using any.
2. Bake and Roll the Cake:
Pour the batter evenly into your prepared jelly roll pan. Spread it out smoothly into an even layer. Bake for 12 to 15 minutes, or until the cake springs back when gently pressed.
While the cake bakes, prepare a clean kitchen towel by generously dusting it with powdered sugar—this will help prevent sticking when you roll the cake.
Once the cake is out of the oven, carefully loosen the edges with a spatula. Immediately invert the cake onto the sugared towel. Peel off the parchment paper gently. Starting from one short end, roll the cake and towel together into a tight spiral. This helps shape the cake and prevent cracks. Let the cake cool completely on a wire rack while rolled up.
3. Make the Filling and Finish the Cake Roll:
To prepare the cream cheese filling, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
When the cake has fully cooled, gently unroll it. Spread the cream cheese filling evenly over the entire surface. Carefully roll the cake back up without the towel, placing it seam side down on your serving plate.
Frost the outside of the cake roll with any leftover cream cheese frosting. Sprinkle chopped walnuts or pecans on top for a lovely garnish.
Finally, refrigerate the cake roll for at least 1 hour before slicing. This helps the filling set and makes it easier to cut perfect slices.
Enjoy your moist and flavorful carrot cake roll with family and friends!
Can I Use Frozen Carrots for the Cake?
It’s best to use fresh, finely grated carrots for this recipe to maintain the right texture and moisture. If you only have frozen, thaw and drain them well before grating to avoid adding too much extra moisture to the batter.
What Can I Substitute for Nuts?
If you have a nut allergy or prefer not to use nuts, simply leave them out or replace with dried fruit like raisins or shredded coconut for added texture and flavor.
How Should I Store Leftover Carrot Cake Roll?
Keep leftover cake tightly wrapped or in an airtight container in the refrigerator for up to 3 days. This helps preserve the cream cheese filling and keeps the cake moist.
Can I Make the Cake Roll Ahead of Time?
Absolutely! You can bake and roll the cake a day ahead, then wrap it tightly and refrigerate. Add the cream cheese filling and frosting just before serving for the freshest taste and best texture.