A Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on the classic dessert. This elegant treat features a soft, spiced carrot cake sheet rolled around a rich, tangy cream cheese frosting, creating beautiful swirls in every slice.
Perfect for spring celebrations, Easter, or holiday gatherings, it combines the warmth of cinnamon and nutmeg with the freshness of carrots and the smooth sweetness of the filling.
Easy to slice and serve, this dessert is as visually stunning as it is delicious. Whether you’re entertaining guests or treating yourself, it’s a charming way to enjoy carrot cake in style.
A carrot cake roll is a delightful twist on traditional carrot cake, combining the flavor of the classic with the elegance and fun of a rolled dessert. Moist, warmly spiced cake is paired with sweet-tangy cream cheese frosting and rolled into a beautiful spiral. It’s easier than it looks—and always a showstopper!
Carrot Cake Roll with Cream Cheese Frosting Filling
Description
The Carrot Cake Roll with Cream Cheese Frosting Filling is a delightful twist on the classic carrot cake. Soft, spiced carrot cake is baked thin, then carefully rolled around a rich and tangy cream cheese filling.
Each slice reveals a beautiful spiral of moist cake and luscious frosting, perfect for festive gatherings or springtime desserts.
The combination of cinnamon, nutmeg, and freshly grated carrots with smooth, sweet cream cheese creates a balanced and indulgent treat.
It's elegant, easy to serve, and sure to impress guests with its look and flavor.
Ingredients
For the Cream Cheese Frosting Filling:
For Rolling:
Instructions
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Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it. Also, lay out a clean kitchen towel and generously dust it with powdered sugar. This is essential for preventing sticking when rolling the cake.
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In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until thick, light, and fluffy—about 3–4 minutes. Stir in the vanilla extract.
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Fold the dry ingredients into the wet mixture gently, just until combined. Then stir in the grated carrots (and nuts, if using). Do not overmix.
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Spread the batter evenly in the prepared jelly roll pan. Use a spatula to level it out. Bake for 10–12 minutes, or until the cake springs back lightly when touched and a toothpick comes out clean.
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While the cake is baking, have your powdered sugar-dusted towel ready. As soon as the cake comes out of the oven, immediately flip it onto the towel. Carefully peel off the parchment paper.
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Starting at the short end, gently roll the cake up in the towel while it’s still warm. Don’t press too hard—this is just to shape it. Let it cool completely while rolled (about 1 hour).
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While the cake is cooling, prepare the frosting. Beat the cream cheese and butter until smooth and fluffy. Add the powdered sugar, vanilla, and a pinch of salt, and beat until creamy and spreadable. Chill for 10–15 minutes for easier spreading, if needed.
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Once the cake has fully cooled, carefully unroll it. Spread the cream cheese filling evenly over the entire surface, leaving a ½-inch border at the edges. Gently re-roll the cake without the towel, keeping it tight but careful not to squeeze the filling out. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
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Before serving, dust the top with powdered sugar, chopped nuts, or even a light drizzle of melted white chocolate. Slice with a sharp knife and wipe the blade between cuts for clean slices.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 11g56%
- Cholesterol 95mg32%
- Sodium 240mg10%
- Total Carbohydrate 44g15%
- Dietary Fiber 2g8%
- Sugars 32g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
A classic dessert with a fun twist, the carrot cake roll wraps all the cozy, spiced goodness of traditional carrot cake around a rich, tangy cream cheese filling.
It’s moist, beautiful, and makes for an impressive (yet surprisingly easy) dessert for holidays, tea parties, or weekend treats.
Tips for Making the Perfect Carrot Cake Roll
- Grate the carrots finely and freshly
Always grate your carrots fresh — never use pre-shredded ones. Use the fine side of a grater so they melt into the batter and ensure moisture without being chunky. - Use parchment paper and grease it well
This is crucial. Line your jelly roll pan with parchment paper and then lightly grease it. This helps prevent sticking and makes rolling much easier. - Don’t overbake the cake
The sponge should be springy but moist. Overbaking makes it dry and prone to cracking. Bake at 350°F (175°C) for about 10–12 minutes. Check it early and often. - Roll it while it’s warm (with a towel!)
As soon as the cake comes out of the oven, invert it onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and gently roll it up (with the towel inside). Let it cool completely in the rolled shape — this helps set the "memory" of the roll so it won’t crack later. - Let the cake cool before filling
Never spread frosting on a warm cake — it will melt and slide. Let the rolled cake cool completely before unrolling and filling. - Don’t overfill
Spread an even layer of cream cheese frosting, leaving a half-inch border. Too much filling can make rolling messy and cause overflow. - Wrap and chill before slicing
Once filled and rolled, wrap the cake in plastic wrap and chill it for at least 1–2 hours. This firms it up and makes it easier to cut clean, beautiful slices.
Serving Tricks
- Chill before slicing: As mentioned, cold carrot cake roll slices much more cleanly than at room temperature. Use a sharp serrated knife and wipe it between cuts.
- Garnish simply: Dust with powdered sugar, drizzle with a little caramel, or top slices with a small dollop of whipped cream and a walnut or candied carrot curl.
- Perfect portions: A typical roll serves 8 to 10 slices, but you can make thinner slices for a dessert platter or party tray — the cake is rich, so even a small piece is satisfying.
- Add texture: For added crunch, sprinkle finely chopped pecans or walnuts on the frosting before rolling. You can also press them into the outside of the roll after frosting, if desired.
Conclusion
The carrot cake roll with cream cheese frosting filling is a delightful spin on a beloved classic — every bite is a balance of moist, spiced cake and silky-sweet filling.
While the process may seem intricate, it's actually quite manageable with a little preparation and care. The key is to work with the cake while it’s warm, be gentle during rolling, and allow it enough chill time to set properly.
Perfect for Easter, Mother’s Day, autumn gatherings, or holiday dessert tables, this roll brings visual elegance and nostalgic flavor to any occasion.
It also travels well, stores beautifully in the fridge, and can be made a day ahead. Once you’ve mastered the basics, you can get creative with add-ins like pineapple, coconut, orange zest, or a splash of bourbon in the frosting.
Whether you're serving guests or treating yourself, this carrot cake roll offers the charm of a bakery-worthy dessert with the warmth of homemade comfort. Try it once — and you just might find yourself rolling out carrot cake like a pro for every special celebration ahead.
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Frequently Asked Questions
What is a carrot cake roll?
A carrot cake roll is a creative twist on traditional carrot cake. Instead of being layered, the cake is baked thin in a jelly roll pan, filled with rich cream cheese frosting, and then rolled into a spiral.
The result is a beautiful dessert that showcases the classic flavors of carrot cake—spiced cake, shredded carrots, and smooth, tangy filling—in a visually appealing slice.
How do I prevent the cake from cracking when rolling it?
The key is to roll the cake while it’s still warm. After baking, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar, then gently roll it (with the towel inside) from one short end.
Allow it to cool completely while rolled. This process helps “train” the cake to hold the shape, reducing cracks when you unroll it to add the filling.
Can I make it ahead of time?
Yes! Carrot cake rolls are great make-ahead desserts. You can refrigerate the assembled cake roll for up to 3 days, or freeze it (wrapped tightly in plastic and foil) for up to 2 months. Thaw in the refrigerator before serving. It’s often even tastier the next day as the flavors meld.
What’s the best way to serve and store it?
Slice with a sharp knife, wiping between cuts for clean presentation. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 4 days. Dust with powdered sugar just before serving for an elegant finish.
