Name: Carrot Cake Roll with Cream Cheese Frosting Filling
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 75 cup all-purpose flour; 5 teaspoon baking powder; 5 teaspoon baking soda; 25 teaspoon salt; 5 teaspoon ground cinnamon; 25 teaspoon ground nutmeg 3 large eggs; 5 cup granulated sugar 2 tablespoons brown sugar 1 teaspoon vanilla extract 2 cups finely grated carrots 8 oz cream cheese softened 2 tablespoons unsalted butter softened 1 cup powdered sugar; 5 teaspoon vanilla extract

Sweet, spiced, and swirled with luscious cream cheese frosting, this Carrot Cake Roll is everything you love about classic carrot cake—with a beautiful twist! A tender, spongy carrot cake is rolled into a spiral with rich cream cheese filling, making it an eye-catching centerpiece for spring gatherings, Easter brunch, or cozy autumn weekends.

The beauty of a roll cake is in its balance: moist carrot cake laced with cinnamon and nutmeg meets the tang of sweetened cream cheese, all wrapped up in a tidy slice. And don’t worry—this dessert may look fancy, but it comes together with simple steps and pantry-friendly ingredients.

What Kind of Grated Carrots Should I Use?

Freshly grated carrots are a must! Avoid pre-shredded carrots, which tend to be dry and tough. Grate them on the fine side of your box grater so they blend smoothly into the batter and keep the cake moist.

Ingredients for the Carrot Cake Roll with Cream Cheese Frosting Filling

For the Carrot Cake:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs
1/2 cup granulated sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
2 cups finely grated carrots

For the Cream Cheese Filling:

8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

Carrot Cake Roll with Cream Cheese Frosting Filling (2)

How To Make the Carrot Cake Roll with Cream Cheese Frosting Filling

Step 1: Prepare the Baking Sheet

Line a 10×15-inch jelly roll pan with parchment paper and lightly grease. Preheat your oven to 350°F (175°C).

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Beat the Wet Ingredients

In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla until thick and pale, about 2-3 minutes. Fold in the grated carrots.

Step 4: Combine and Bake

Gently fold the dry ingredients into the wet mixture. Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until the cake springs back when touched.

Step 5: Roll the Cake

While the cake is hot, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting at the short end, roll the cake and towel together into a spiral. Let it cool completely rolled up.

Step 6: Make the Cream Cheese Filling

In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.

Step 7: Fill and Re-Roll

Unroll the cooled cake gently. Spread the cream cheese filling evenly over the cake. Re-roll (without the towel), wrap in plastic, and chill for at least 1 hour before slicing.

How to Serve and Store Your Carrot Cake Roll

This cake roll is best served chilled, sliced into beautiful spirals. It pairs wonderfully with coffee or a light herbal tea. For a decorative touch, dust the top with powdered sugar or add a drizzle of white chocolate.

Store leftovers tightly wrapped in the refrigerator for up to 4 days. You can also freeze the cake (unfilled or filled) wrapped in plastic and foil for up to one month. Thaw overnight in the fridge before serving.

Frequently Asked Questions

How do I prevent cracks in the roll?

Rolling the cake while it’s still warm helps prevent cracks. Don’t overbake, and use a towel dusted with powdered sugar to prevent sticking.

Can I make this ahead of time?

Yes! It actually tastes better after chilling for a few hours, so feel free to make it the day before serving.

Can I add nuts or pineapple?

You can fold in up to 1/4 cup finely chopped walnuts or drained crushed pineapple into the batter, but keep it minimal so the cake still rolls easily.

What if I don’t have a jelly roll pan?

A 9×13-inch pan can work in a pinch, but the cake will be thicker and may require a slightly longer bake time.

Can I use store-bought frosting?

Homemade is best here since it spreads smoothly and isn’t overly sweet, but in a rush, a high-quality cream cheese frosting could work.

Want More Cake Ideas with a Twist?

If you loved this Carrot Cake Roll, you might enjoy exploring these delightful variations next:

Decadent Carrot Cake Bars with Cream Cheese Frosting
Sopapilla Cheesecake Bars for a creamy, cinnamon-laced indulgence.
Chocolate Peanut Butter Dream Bars if you’re craving a layered dessert.
Easy Carrot Cake Bars with Cream Cheese Frosting for a quicker fix.
Cherry Chocolate Cheesecake when you want to switch things up with a fruity swirl.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add walnuts? Play with the spices? Try it with maple frosting instead?

I love hearing your takes and tips. Questions are welcome too—let’s help each other make baking even better.

Follow along for more daily inspiration: Nina Dishes on Pinterest

Carrot Cake Roll with Cream Cheese Frosting Filling

Author: Nina Klatten
Total Time: 1 hour 45 minutes
Yield: 10 servings
Diet: Vegetarian

Print Recipe

Description

This Carrot Cake Roll with Cream Cheese Frosting Filling is the perfect combination of tender spiced cake and rich, creamy filling. Rolled into a beautiful spiral, it’s an elegant dessert that’s easier than it looks—ideal for holidays, brunch, or anytime you want to impress.

Instructions

1. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease. Preheat your oven to 350°F (175°C).

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla until thick and pale, about 2-3 minutes. Fold in the grated carrots.

4. Gently fold the dry ingredients into the wet mixture. Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes or until the cake springs back when touched.

5. While the cake is hot, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting at the short end, roll the cake and towel together into a spiral. Let it cool completely rolled up.

6. In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.

7. Unroll the cooled cake gently. Spread the cream cheese filling evenly over the cake. Re-roll (without the towel), wrap in plastic, and chill for at least 1 hour before slicing.