Carrot Cake Roll with Cream Cheese Frosting Filling

This Carrot Cake Roll with Cream Cheese Frosting Filling is a beautiful, delicious twist on a classic dessert. I love how the tender, spiced carrot cake wraps around a creamy, tangy filling, creating a slice that’s as pretty as it is satisfying. It’s the perfect dessert for spring gatherings, Easter celebrations, or any time I want something sweet and a little special.

Why You’ll Love This Recipe

I love this recipe because it combines everything I adore about carrot cake—moist texture, warm spices, and rich cream cheese frosting—into a fun and elegant roll. The presentation is always impressive, but the steps are simple and straightforward. Rolling the cake while it’s warm makes it easy to shape, and once it’s chilled, I get neat slices that look bakery-worthy. It’s a make-ahead dessert that tastes even better the next day.

ingredients

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

For the cake:

• ¾ cup all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ¼ teaspoon salt

• 3 large eggs

• ½ cup granulated sugar

• ⅓ cup packed light brown sugar

• 2 teaspoons vanilla extract

• 2 cups finely grated carrots

• ½ cup chopped walnuts (optional)

For the cream cheese filling:

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 6 tablespoons unsalted butter, softened

• 1 teaspoon vanilla extract

directions

1. I preheat the oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper, leaving a bit of overhang for easy removal.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

3. In a large mixing bowl, I beat the eggs, granulated sugar, and brown sugar for 3–4 minutes until the mixture is thick and creamy.

4. I add the vanilla extract and mix until combined.

5. Gradually, I stir the dry ingredients into the wet mixture, mixing until just incorporated.

6. I gently fold in the grated carrots and walnuts (if using).

7. I pour the batter into the prepared pan and spread it evenly with a spatula.

8. I bake the cake for 10–12 minutes, until the top springs back lightly when touched.

9. While the cake bakes, I dust a clean kitchen towel with powdered sugar.

10. When the cake is done, I immediately turn it out onto the towel and carefully peel off the parchment paper.

11. Starting from a short end, I roll the cake up in the towel and let it cool completely on a wire rack.

12. Meanwhile, I prepare the filling by beating the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.

13. Once the cake is completely cool, I gently unroll it and spread the filling evenly over the surface.

14. I roll the cake back up (without the towel) and wrap it tightly in plastic wrap.

15. I refrigerate it for at least 1 hour before slicing and serving.

Servings and timing

• Prep time: 25 minutes

• Bake time: 12 minutes

• Chill time: 1 hour

• Total time: ~1 hour 40 minutes

• Yields: 8–10 slices

Variations

If I want to mix it up, I sometimes add raisins or crushed pineapple to the batter for extra texture and moisture. For a nut-free version, I simply leave out the walnuts. I’ve also made this with a touch of orange zest in the cream cheese filling for a citrusy twist that pairs beautifully with the spices in the cake.

storage/reheating

I store the carrot cake roll in the refrigerator, wrapped in plastic wrap or in an airtight container, for up to 4 days. It slices best when chilled. I don’t reheat it—it’s meant to be served cold or at room temperature. If I want to freeze it, I wrap it tightly in plastic and foil, then freeze for up to 2 months. I just thaw it overnight in the fridge before serving.

FAQs

How do I keep the cake from cracking when I roll it?

I always roll the cake while it’s still warm and flexible. Cooling it in the rolled-up shape helps it “remember” the form and prevents cracking later.

Can I use pre-shredded carrots?

I recommend grating fresh carrots very finely by hand or in a food processor. Pre-shredded carrots are often too thick and dry for this delicate cake.

Do I have to use a jelly roll pan?

Yes, I use a 15×10-inch pan to get the right thickness. A larger pan will make the cake too thin; a smaller one too thick and hard to roll.

Can I make this ahead of time?

Absolutely. I often make it a day in advance and let it chill overnight. It tastes even better the next day as the flavors meld.

What if the cake cracks a little when rolling?

If it cracks slightly, I keep going—the frosting inside helps hold it together, and a dusting of powdered sugar on top will cover any imperfections.

Conclusion

This Carrot Cake Roll is one of my favorite ways to enjoy a classic dessert with a fun and elegant twist. The moist, spiced cake and creamy filling are a perfect match, and every slice is as pretty as it is delicious. Whether I’m serving it at a family gathering or just treating myself, this recipe always delivers the perfect balance of flavor, texture, and charm.