Carrot Cake Roll Recipe

Introduction

This Carrot Cake Roll is a delightful twist on classic carrot cake, featuring a tender spiced cake wrapped around a creamy, tangy cream cheese filling. It’s perfect for a special dessert or festive occasion and sure to impress with its beautiful swirls and rich flavor.

Ingredients

• 3/4 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 eggs
• 1/2 cup cane sugar (or granulated white sugar)
• 2 tablespoons avocado oil (or vegetable oil)
• 1 teaspoon vanilla extract, homemade or store-bought
• 2 cups shredded carrots (about 2-3 medium carrots)
• 1 batch cream cheese filling (see below)
• 1/4 cup powdered sugar for rolling

Cream Cheese Filling Ingredients:

• 1 cup powdered sugar, sifted
• 8 ounces cream cheese, room temperature
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch overhang on the shorter sides for easy lifting. To help the parchment stick, sprinkle a little water on the pan before pressing the paper in place. Optionally, lightly mist the parchment with cooking spray for easier cake release.
2. Step 2: In a medium bowl, whisk together the flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves until combined.
3. Step 3: In a separate large bowl, whisk eggs and sugar for 1 minute until thick. Add oil, vanilla extract, and shredded carrots, whisking until just combined. Gently fold in the dry ingredients with a rubber spatula until just combined, being careful not to overmix.
4. Step 4: Spread the batter evenly into the prepared pan. Bake for 10 to 13 minutes until the cake springs back when touched.
5. Step 5: Immediately after baking, lift the cake out using the parchment overhang and place it on a flat, heat-safe surface. Starting from the short side, carefully roll the cake with the parchment inside until fully rolled. Transfer to a wire rack and let cool to room temperature.
6. Step 6: While the cake cools, prepare the cream cheese filling (see below).
7. Step 7: Once the cake is cool, unroll it gently on a flat surface. Spread the cream cheese filling evenly over the cake, leaving a 3/4-inch border around the edges. Carefully re-roll the cake, peeling away and discarding the parchment as you go.
8. Step 8: Wrap the roll tightly in plastic wrap and refrigerate for at least one hour to set.
9. Step 9: Remove the chilled roll from the refrigerator and unwrap it. Lightly dust with powdered sugar if desired. Slice and serve. For neat presentation, trim about 1/2 inch off both ends before slicing to reveal clean cream cheese swirls.

To Make the Cream Cheese Filling:

1. Whisk together cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. Adjust consistency by adding more powdered sugar if too thin or a small amount of water if too thick.

Tips & Variations

• Use avocado oil for a mild flavor, or substitute with vegetable oil if preferred.
• For extra moistness, peel the carrots before shredding.
• If you don’t have all the spices, using just cinnamon and ginger still works well.
• Try adding chopped toasted walnuts or pecans to the filling for extra texture.

Storage

Store the carrot cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Reheat slices gently at room temperature before serving if desired, but it is delicious served chilled.

How to Serve

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 and keep it wrapped in the refrigerator. This allows the flavors to meld and makes slicing easier.

What should I do if my cake cracks when rolling?

If the cake cracks slightly, don’t worry—just roll gently and the filling will help hold it together. Rolling the cake while it’s still warm (but cool enough to handle) helps reduce cracking.

Carrot Cake Roll Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 56 reviews

This Carrot Cake Roll is a delightful twist on traditional carrot cake, featuring a moist, spiced cake rolled around a creamy, tangy cream cheese filling. Lightly dusted with powdered sugar, this elegant dessert is perfect for special occasions or anytime you crave a flavorful, visually stunning cake roll.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 30 minutes (including cooling and chilling)
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Carrot Cake Roll Ingredients:

• 3/4 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 eggs
• 1/2 cup cane sugar (or granulated white sugar)
• 2 tablespoons avocado oil (or vegetable oil)
• 1 teaspoon vanilla extract
• 2 cups shredded carrots (about 2–3 medium carrots)
• 1/4 cup powdered sugar for rolling

Cream Cheese Filling Ingredients:

• 1 cup powdered sugar, sifted
• 8 ounces cream cheese, room temperature
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract

Instructions

1. Prepare Pan and Preheat Oven: Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving about an inch overhang on the two short sides for easy cake removal. Press the parchment on a slightly damp pan or mist with cooking spray for easier release.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, ground ginger, salt, ground nutmeg, and ground cloves until well combined.
3. Mix Wet Ingredients and Carrots: In a large bowl, whisk eggs and sugar for 1 minute until thickened. Add the avocado oil, vanilla extract, and shredded carrots; whisk just until combined.
4. Combine Batter: Gently fold the dry ingredient mixture into the wet mixture using a rubber spatula until just combined, careful not to overmix.
5. Bake Cake: Spread the batter evenly into the prepared jelly-roll pan. Bake for 10 to 13 minutes or until the top springs back when lightly touched.
6. Roll Cake While Warm: Remove from oven and carefully lift the cake out by the parchment paper onto a flat, heat-safe surface. Slowly roll the cake from the short end to the short end, rolling it completely as-is. Transfer the rolled cake to a wire rack and let cool to room temperature.
7. Make Cream Cheese Filling: While the cake cools, whisk together cream cheese, sifted powdered sugar, softened butter, and vanilla extract until smooth. Adjust thickness by adding more powdered sugar (if too thin) or a little water (if too thick) to spreadable consistency.
8. Unroll and Fill Cake: Once cooled to room temperature, gently unroll the cake and spread the cream cheese filling evenly over the surface, leaving a 3/4-inch border on all sides.
9. Re-roll Cake: Carefully re-roll the cake without the parchment paper. Wrap tightly in plastic wrap and refrigerate for at least one hour to set.
10. Serve: Remove from refrigerator, unwrap, and transfer to serving plate. Dust lightly with powdered sugar. Slice and serve. For neat presentation, slice off about 1/2-inch at both ends to reveal clean cream cheese swirls.
11. Storage: Store any leftovers wrapped in plastic wrap in the refrigerator for up to 3 days.

Notes

• If you want the cake ends to look neat and have pretty cream cheese swirls, slice off about 1/2-inch from both ends before serving.
• The listed baking and prep time does not include the time needed for cooling the cake and chilling it in the refrigerator (about 1 hour minimum chilling).
• This recipe is slightly adapted from the Fabulously Frugal and Pumpkin Roll recipes.

Keywords: carrot cake roll, carrot cake, cake roll, cream cheese filling, spiced cake, dessert roll, homemade cake, holiday dessert