Carrot Cake Roll is a delightful twist on the classic carrot cake, featuring a soft, spiced cake rolled around creamy, sweet cream cheese filling. You get all the flavors you love—warm cinnamon, nutmeg, and shredded carrots—packed into a fun spiral that’s perfect for sharing or saving for a tasty treat later.
I really enjoy making this during the cooler months when the smell of spices fills the kitchen and everyone is craving something cozy but not too heavy. The cream cheese filling adds just the right balance of sweetness, and the rolled shape makes it feel special without much extra effort. I like to sprinkle a little powdered sugar on top for a simple, pretty finish.
This cake roll is awesome for holidays, birthdays, or whenever you want to impress with a homemade dessert that looks as good as it tastes. I find it’s a big hit with both kids and adults, and it’s fun to watch everyone try to figure out the best way to slice and serve it. Bonus: it keeps well in the fridge, so you can enjoy a piece or two over several days.
Key Ingredients & Substitutions
Carrots: Fresh grated carrots add moisture and sweetness. Peel them first for a smoother texture. If you’re short on fresh carrots, frozen and thawed works but drain excess water well.
Flour & Leavening: All-purpose flour is great for a tender crumb. Baking powder and baking soda give the cake a nice rise. Don’t skip these or your roll might be dense.
Spices: Cinnamon and nutmeg bring warmth and depth. You can add a pinch of ground ginger or cloves for a twist, but keep it light to not overpower the carrots.
Nuts: Walnuts or pecans add crunch and flavor, but they’re optional. For nut allergies, simply leave them out or add toasted coconut flakes for texture.
Cream Cheese Filling: Use softened cream cheese and butter for a smooth, creamy filling. If you want a lighter version, try mixing in a bit of Greek yogurt or reduce the butter slightly.
How Do You Roll the Cake Without Cracking?
Rolling the cake while it’s still warm helps prevent cracks. Here’s how to do it right:
- After baking, loosen edges carefully with a knife.
- Invert the cake onto a powdered sugar-dusted towel to stop sticking.
- Peel the parchment paper gently away.
- Starting from the short side, roll the cake up with the towel inside to shape it.
- Let it cool completely in this rolled form; this keeps the cake flexible and prevents breaks when you unroll to add filling.
Take your time with peeling and rolling—gentle hands make a smoother, crack-free roll!
Equipment You’ll Need
- 15×10-inch jelly roll pan – I like it because it provides a nice even layer for the cake to bake thoroughly.
- Parchment paper – makes it easy to lift the cake out and prevents sticking.
- Electric mixer – helps beat the eggs and sugar to a fluffy consistency, saving time and effort.
- Wire rack – for cooling the cake completely so it’s easy to roll without cracking.
- Mixing bowls – for mixing the dry ingredients and the filling, keeping everything organized.
- Spatula or butter knife – helps spread the filling smoothly over the cake when unrolled.
Flavor Variations & Add-Ins
- Swap walnuts or pecans for shredded coconut or chopped almonds; different textures add variety.
- Add a splash of orange zest or a teaspoon of orange liqueur to the filling for a citrus twist.
- Mix in crushed pineapple or drained crushed pineapple into the filling for extra moistness and flavor.
- Use cinnamon chips or a pinch of ground ginger in the cake batter to enhance spice flavor.
Carrot Cake Roll
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup finely chopped walnuts or pecans (optional)
For the Cream Cheese Filling/Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon milk (to adjust consistency)
For Garnish:
- Additional chopped walnuts or pecans
How Much Time Will You Need?
This carrot cake roll takes about 15 minutes to prep and 12-15 minutes to bake. Allow about 1 hour cooling time before adding the filling, plus another hour chilled after rolling with filling. In total, plan for roughly 3 hours from start to serving, mostly hands-off time for cooling and chilling.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
First, preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
In a large bowl, beat the eggs on high speed until thick and lemon colored, about 3 to 5 minutes. Gradually add both sugars while beating until light and fluffy. Mix in the vegetable oil and vanilla extract. Slowly add your dry ingredients, mixing on low speed just until combined. Finally, gently fold in the grated carrots and chopped nuts by hand.
2. Bake and Roll the Cake:
Pour the batter evenly into your prepared pan and spread it to the edges. Bake for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
Meanwhile, dust a clean kitchen towel generously with powdered sugar. When the cake’s done, loosen the edges from the pan immediately and invert it onto the sugared towel. Carefully peel off the parchment paper. Starting at the short side, roll the cake up inside the towel and let it cool completely on a wire rack. This step keeps the cake soft and prevents cracking later.
3. Make the Filling and Assemble:
Beat the cream cheese and softened butter together until smooth. Gradually add powdered sugar, beating until fluffy, then mix in vanilla extract. If the filling feels too thick, add milk a little at a time to adjust.
Once your cake is completely cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Roll it back up carefully without the towel, keeping the filling inside.
Spread any remaining filling on top of the roll and sprinkle chopped nuts over it. Chill the roll in the refrigerator for at least one hour before slicing. Serve chilled and enjoy your delicious carrot cake roll!
Can I Use Frozen Carrots for the Cake?
Yes, you can use frozen grated carrots, but make sure to thaw and drain any excess moisture before folding them into the batter. This helps prevent the cake from becoming too soggy.
How Should I Store Leftover Carrot Cake Roll?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep it chilled to maintain the cream cheese filling’s freshness and prevent spoilage.
Can I Make the Cake Roll Ahead of Time?
Absolutely! You can bake and roll the cake a day ahead and keep it wrapped in the towel to maintain moisture. Add the filling and chill it just before serving.
What Can I Substitute for Nuts in This Recipe?
If you have a nut allergy or prefer no nuts, simply omit them or substitute with toasted coconut flakes or seeds like pumpkin seeds for a little crunch without changing the flavor too much.