Everything you love about classic carrot cake—warm spice, tender crumb, and tangy cream cheese frosting—wrapped into a pretty spiral you can slice and serve. This Carrot Cake Roll looks impressive on the table, but it’s surprisingly simple once you know the tricks: a quick sponge-style carrot cake, a silky cream cheese filling, and one good roll while the cake is still warm.
Serve it for Easter, holidays, birthdays, or anytime you want a dessert that slices beautifully and feels a bit special without being fussy.
Why You’ll Love It
- All the carrot cake flavor: Cinnamon, nutmeg, carrots, and vanilla in every bite.
- Cream cheese swirl: Tangy, sweet filling that pairs perfectly with the spiced cake.
- Eye-catching presentation: The spiral looks bakery-level, but it’s home-baker easy.
- Make-ahead friendly: Actually slices better after chilling.
Ingredients
For the Carrot Cake Roll
- ¾ cup (95 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger (optional, for extra warmth)
- ¼ tsp fine salt
- 3 large eggs, at room temperature
- ⅔ cup (135 g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp neutral oil (canola/vegetable)
- 1 ½ cups (about 150 g) finely grated carrots (lightly packed)
For Rolling & Dusting
- ½ cup (60 g) powdered sugar (for dusting towel and finished roll)
- Clean thin kitchen towel (not terry cloth)
For the Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- 4 tbsp (55 g) unsalted butter, softened
- 1 ½–2 cups (180–240 g) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
- 1–2 tbsp heavy cream or milk, as needed for spreadable consistency
Optional:
- ¼ cup (30 g) finely chopped walnuts or pecans (to sprinkle inside or on top)
Time & Yield
- Prep: 25–30 minutes
- Bake: 10–12 minutes
- Cool, Fill & Chill: 1½–2 hours
- Total: ~2–2½ hours (mostly cooling time)
- Yield: 8–10 slices
Instructions
1) Prep the Pan & Towel
- Prepare the pan:
- Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
- Lightly grease the parchment and sides of the pan.
- Prep the towel:
- Lay a clean, thin kitchen towel on the counter.
- Generously dust it with powdered sugar (this keeps the cake from sticking when you roll it).
2) Make the Carrot Cake Batter
- Whisk dry ingredients:
- In a small bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Ginger (if using)
- Salt
- In a small bowl, whisk together:
- Whip eggs & sugar:
- In a larger bowl, beat eggs and granulated sugar with a hand mixer or whisk until thick, pale, and slightly foamy (about 3–4 minutes with a mixer).
- Mix in vanilla and oil until combined.
- Combine:
- Gently fold the dry ingredients into the egg mixture just until no dry streaks remain.
- Fold in the grated carrots evenly—don’t overmix.
- Spread in pan:
- Pour the batter into the prepared pan.
- Use an offset spatula to spread it into an even, thin layer all the way to the corners.
3) Bake & Roll the Warm Cake
- Bake:
- Bake at 350°F (175°C) for 10–12 minutes, or until the cake springs back lightly when touched and pulls slightly away from the edges.
- Don’t overbake—this is a thin cake and dries out quickly.
- Turn out onto towel:
- Immediately run a knife around the edges if needed.
- Carefully invert the hot cake onto the prepared powdered-sugar towel.
- Peel off the parchment paper gently.
- Roll while warm:
- Starting from a short side, roll the cake and towel up together into a tight spiral.
- Place the rolled cake seam-side down on a cooling rack.
- Let it cool completely (about 45–60 minutes).
Rolling while the cake is warm “trains” it to hold the spiral shape without cracking later.
4) Make the Cream Cheese Filling
- Beat base:
- In a medium bowl, beat cream cheese and butter together until smooth and creamy.
- Sweeten & flavor:
- Add 1 ½ cups powdered sugar, vanilla, and salt.
- Beat until smooth and fluffy.
- Adjust texture:
- Add cream or milk, 1 tablespoon at a time, until the filling is smooth and easily spreadable but not runny.
- If needed, add a bit more powdered sugar to thicken.
5) Fill & Re-Roll the Cake
- Unroll gently:
- Once completely cool, carefully unroll the cake.
- It may look slightly curved or have small cracks—that’s okay.
- Spread the filling:
- Spread an even layer of cream cheese filling over the entire surface, leaving about ¼ inch (0.5 cm) border at the edges so it doesn’t squish out too much.
- Sprinkle with chopped nuts if using.
- Roll again (without the towel):
- Re-roll the cake tightly but gently, this time without the towel.
- Wrap the finished roll in plastic wrap.
- Chill to set:
- Refrigerate for at least 1 hour (longer is even better) to firm up the filling and make slicing easier.
6) Finish & Serve
- Dust & trim:
- Unwrap the chilled cake roll.
- Trim the ends with a sharp knife if you want clean, pretty slices.
- Dust the top with extra powdered sugar just before serving.
- Slice:
- Use a sharp, thin knife, wiping it between cuts for neat spirals.
- Serve slightly chilled or close to room temperature.
Serve It Like This
- Garnish each slice with:
- A tiny dollop of whipped cream
- A sprinkle of chopped nuts or a few carrot “curls”
- Pair with:
- Hot coffee or tea
- A simple fruit salad
- Perfect for:
- Easter brunch
- Holiday dessert buffets
- “Bring a dessert” gatherings
Pro Tips for a Perfect Carrot Cake Roll
- Grate carrots finely: Fine shreds blend into the batter better and help keep the cake flexible.
- Don’t skip the towel dusting: Powdered sugar prevents sticking when you roll the hot cake.
- Roll while hot, fill when cool: Roll immediately out of the oven, but only add the filling once the cake is completely cool.
- Chill before slicing: The roll holds its shape better and slices into cleaner spirals after chilling.
- Use room-temp cream cheese: Cold cream cheese will give you lumpy filling.
Variations & Twists
- Nutty Carrot Cake Roll:
- Stir ¼–½ cup finely chopped walnuts or pecans into the cake batter.
- Orange Carrot Cake Roll:
- Add 1–2 tsp orange zest to the cake batter and 1 tsp zest to the filling for a citrusy lift.
- Extra Spiced:
- Increase cinnamon slightly and add a pinch of cloves for a more intense spiced flavor.
- Raisin or Pineapple Twist:
- Stir in a small handful of finely chopped raisins, or 2–3 tbsp well-drained crushed pineapple to the batter (pat dry to avoid extra moisture).
Make-Ahead, Storage & Freezing
- Make-Ahead:
- The roll can be made 1 day ahead and kept chilled; the flavors actually improve overnight.
- Storage:
- Store covered in the refrigerator for 3–4 days.
- Freezing:
- Wrap the filled roll tightly in plastic wrap, then in foil, and freeze up to 2 months.
- Thaw overnight in the fridge, then dust with fresh powdered sugar before serving.
Nutrition (Per Slice – Approximate, for 10 slices)
- Calories: ~260–320 kcal
- Fat: ~14–18 g
- Carbs: ~30–36 g
- Protein: ~4–5 g
(Values vary based on exact ingredients and slice thickness.)
Why This Recipe Works
A thin, sponge-style carrot cake bakes quickly and rolls easily without cracking. The egg-and-sugar base keeps it light yet flexible, while finely grated carrots add moisture and gentle sweetness. Rolling the warm cake in a towel sets the spiral shape, and a smooth cream cheese filling brings that classic carrot-cake tang. After a chill in the fridge, every slice shows off a neat swirl of spiced cake and creamy filling—soft, balanced, and irresistible.
Final Thought: When you want carrot cake that looks as good as it tastes, this Carrot Cake Roll brings all the cozy flavor in a pretty, sliceable spiral you’ll be proud to serve.