Are you ready to bite into a dessert that’s not only creamy and flavorful but also a feast for the eyes? Enter the Carrot Cake Roll, a fabulous twist on the classic carrot cake, stuffed with luscious cream cheese frosting filling. This roll cake is as charming as it is delicious and is bound to become a family favorite!
Did you know that the art of rolling cakes dates back centuries? It’s a culinary tradition that’s still going strong—and for good reason. Unlike your typical cake, this recipe is quick to whip up and delivers an impressive presentation. Perfect for a weekend family gathering, holiday dessert table, or a cozy afternoon tea, this roll is your next go-to bake. If you love cakes with a moist texture and rich flavor, you’ll definitely want to try this—especially if you’ve enjoyed favorites like our classic Red Velvet Cake. So grab your ingredients, and let’s roll into dessert bliss!
What is Carrot Cake Roll with Cream Cheese Frosting Filling?
So, what’s in a name? The “Carrot Cake Roll with Cream Cheese Frosting Filling” might sound a bit fancy, but it’s simply a fun, elegant spin on your favorite classic carrot cake. Instead of stacking layers, we roll the cake into a spiral filled with sweet, tangy cream cheese frosting.
Why roll it? Because it’s more fun to serve, easier to slice, and adds that irresistible swirl of flavor in every bite. This rolled cake is light, moist, and practically begs for the creamy filling to come along for the ride. They say the way to a man’s heart is through his stomach—and this dessert takes the express lane! Let’s get baking and roll your way to rave reviews.
Why You’ll Love This Carrot Cake Roll
Moist, Spiced, and Satisfying
From the first forkful, you’ll fall in love with the comforting warmth of cinnamon, ginger, and nutmeg paired with the natural sweetness of carrots. It’s everything you love about carrot cake—but even better with a creamy swirl of frosting.
Budget-Friendly and Impressive
Skip the store-bought rolls and expensive bakery cakes. This homemade delight saves money while impressing guests with its beautiful presentation. Whether it’s for Easter, Mother’s Day, or just because—it’s always the right time for carrot cake.
Fun and Flexible
This dessert is highly customizable. Add walnuts for crunch or swap spices for your favorite mix. If you love our Spice Cake with Maple Frosting, you’ll adore this fun variation that combines classic ingredients with modern flair.
How to Make Carrot Cake Roll with Cream Cheese Frosting Filling
Quick Overview
This roll is surprisingly easy to make—even for beginner bakers! Prep takes under 30 minutes, with quick baking and cooling times. The secret lies in rolling the warm cake and letting it set before frosting. It’s a simple process with a stunning result!
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat and Prep the Pan
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. - Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. - Whip the Eggs and Sugar
In a large bowl, beat the eggs, granulated sugar, and brown sugar together until light and fluffy. Add vanilla extract. - Combine and Fold
Gradually fold in the flour mixture until just combined. Stir in grated carrots and walnuts if using. - Bake
Spread the batter evenly in the pan and bake for about 15 minutes or until a toothpick inserted in the center comes out clean. - Roll the Cake
Remove from the oven and immediately invert onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, roll the cake up tightly in the towel from the narrow end, and let cool completely. - Make the Frosting
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. - Assemble the Roll
Gently unroll the cake, spread frosting evenly, and carefully re-roll without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour. - Slice and Serve
Slice into rounds and serve chilled or at room temperature.
What to Serve with Carrot Cake Roll
This roll pairs beautifully with:
- Vanilla ice cream
- Chai tea or strong black coffee
- Fresh fruit or a citrus sorbet
- A drizzle of caramel sauce or dusting of powdered sugar
Whether you’re serving a slice for brunch, dessert, or a holiday gathering, this roll fits right in.
Top Tips for Perfecting Your Cake Roll
- Cool before Frosting: Let your cake cool completely before adding the cream cheese layer to prevent melting or soggy texture.
- Use a Towel for Rolling: A dusted kitchen towel is essential for rolling the cake while warm and helps avoid cracking.
- Grate Finely: Use finely grated carrots to ensure the cake texture stays light and even.
- Chill Before Slicing: Chilling the roll helps it firm up for clean, beautiful slices.
Storing and Reheating Tips
- Refrigerate: Store in an airtight container or wrapped in plastic wrap for up to 4 days.
- Freeze: Freeze the roll (wrapped tightly in plastic wrap and foil) for up to 3 months.
- Thaw: Thaw overnight in the refrigerator before serving.
This makes it a fantastic make-ahead dessert for holidays or busy weeks!
FAQs
Can I skip the nuts?
Yes! Walnuts are optional and can be omitted for a nut-free version.
Can I use whole wheat flour?
You can substitute whole wheat flour, but the texture will be slightly denser. A 50/50 mix is a great compromise.
How do I avoid cracks?
Roll the cake while it’s still warm and don’t skip the parchment + towel combo!
Conclusion
The Carrot Cake Roll with Cream Cheese Frosting Filling is more than just a dessert—it’s a celebration of warm spices, sweet carrots, and the creamy goodness we all love. This cake roll is easy to make, fun to serve, and even more enjoyable to eat. Whether you’re baking for Easter, Thanksgiving, or just because, this dessert will roll its way straight into your heart.
Ready to wow your friends and family? Grab your whisk and start baking—it’s time to roll with it!
Carrot Cake Roll with Cream Cheese Frosting Filling
Equipment
- Jelly Roll Pan
- Mixing Bowl
- Whisk
- Kitchen Towel
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional) Can be omitted if desired.
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
- 2. In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- 3. In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy. Add in the vanilla extract and mix well.
- 4. Gradually fold in the flour mixture until just combined. Then, gently fold in the grated carrots and walnuts (if using).
- 5. Spread the batter evenly into the prepared pan and bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
- 6. Once out of the oven, immediately invert the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- 7. Roll the cake tightly from the narrow end (with the towel) and let it cool completely.
- 8. Meanwhile, beat together the cream cheese, powdered sugar, butter, and vanilla until fluffy.
- 9. Unroll the cooled cake, spread the cream cheese frosting evenly over the surface, and re-roll it without the towel. Wrap in plastic wrap and chill in the refrigerator for at least an hour before slicing.