Name: Carrot Cake Roll with Cream Cheese Frosting Filling
Prep time: 15 min
Cook time: 12 min
Total time: 1 min
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; 3 large eggs; 1/2 cup granulated sugar; 1/3 cup packed light brown sugar; 2 teaspoons vanilla extract; 2 cups finely grated carrots ((about 3 medium carrots)); 1/2 cup chopped walnuts ((optional)); 8 oz cream cheese (softened to room temperature); 1 cup powdered sugar (sifted if lumpy); 6 tablespoons unsalted butter (softened to room temperature); 1 teaspoon vanilla extract

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Creamy, spiced, and irresistibly swirled, this Carrot Cake Roll with Cream Cheese Frosting Filling is the kind of dessert that feels homemade and special at the same time. Imagine tender carrot cake baked thin, spread with lush cream cheese frosting, and rolled into a beautiful spiral — every slice is a bite of cozy comfort. Fun fact: cake rolls were originally an inventive way to stretch a thin cake into an elegant presentation when layer cakes were too much fuss. If you love finger-friendly desserts, you might also enjoy the playful twist on carrot flavors in Carrot Cake Cookies with Cream Cheese Frosting, which turns similar flavors into a portable treat. This recipe is easy enough for a weeknight treat, family-friendly for birthdays, and impressive when guests arrive. Let’s get rolling — you’ll be excited to bake this one!

What is Carrot Cake Roll with Cream Cheese Frosting Filling?

What exactly is a carrot cake roll, you ask? It’s a thin, spiced carrot cake baked in a jelly roll pan, spread with a rich cream cheese frosting, and rolled up into a pretty spiral — like a cinnamon roll made from cake. Who named it that — the carrot people? Maybe. Does the saying “the way to a man’s heart is through his stomach” ring true here? Absolutely — a slice of this roll will win hearts fast. I once brought one to a potluck and someone asked if I’d wrapped the season in sugar and spice. Try it for yourself and see whether it wins your crowd over.

Why You’ll Love This:

This carrot cake roll is irresistible for three big reasons. First, the main highlight is the contrast: a light, tender spiced cake hugging a silky, tangy cream cheese filling that bursts with sweetness and balance. Second, making it at home saves money — a bakery might charge double for something this beautiful, and you control the ingredients so you get fresh, quality dairy and less sugar if you choose. Third, the flavors — warm cinnamon, ginger, and nutmeg with bright carrot and optional walnuts — make each bite layered and comforting. If you enjoy cream cheese-forward desserts, check out this moist banana cake with cream cheese frosting for another family-favorite flavor profile. Ready to bake? You’ll be glad you did.

How to Make:

Quick Overview

This recipe is delightfully simple: whisk dry spices and flour, beat eggs and sugars into a frothy base, fold in grated carrots, bake briefly until springy, then roll with a towel to set the shape. The outstanding element is the creamy filling — smooth, tangy cream cheese whipped with butter and powdered sugar. Prep time is quick: about 15 minutes to assemble, 10–12 minutes to bake, and at least 1 hour chill time after filling. Total active time is under 30 minutes.

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
3 large eggs
1/2 cup granulated sugar
1/3 cup packed light brown sugar
2 teaspoons vanilla extract
2 cups finely grated carrots (about 3 medium carrots), finely grated
1/2 cup chopped walnuts (optional), chopped
8 oz cream cheese, softened to room temperature
1 cup powdered sugar, sifted if lumpy
6 tablespoons unsalted butter, softened to room temperature
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.
In a large bowl, beat the eggs, granulated sugar, and light brown sugar together until thick and creamy, about 3 to 4 minutes. A hand mixer or stand mixer makes this easier.
Add 2 teaspoons vanilla extract to the egg mixture and mix until combined.
Gradually add the flour mixture to the egg mixture, beating gently until just combined. Avoid overmixing to keep the cake tender.
Fold in the finely grated carrots and the chopped walnuts if using, using a rubber spatula to keep the batter light.
Pour the batter into the prepared pan and spread it evenly with an offset spatula so it bakes uniformly.
Bake for 10 to 12 minutes, or until the cake springs back lightly when touched and a toothpick in the center comes out clean.
While the cake bakes, dust a clean kitchen towel generously with powdered sugar to prevent sticking.
As soon as the cake is out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper.
Starting from a short end, roll the cake up in the towel (not the filling yet) and place it seam-side down on a wire rack. Let it cool completely while rolled — this sets the cake so it can be filled without cracking.
Meanwhile prepare the filling: in a medium bowl, beat the softened cream cheese, powdered sugar, softened butter, and 1 teaspoon vanilla extract until smooth and creamy. Scrape down the bowl and continue until spreadable.
Once the cake is completely cool, carefully unroll it and spread the cream cheese filling evenly over the surface, leaving a small margin at the edges.
Roll the cake back up gently without the towel, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up before slicing.
When ready to serve, unwrap, slice with a serrated knife, and enjoy chilled or slightly warmed.

Carrot Cake Roll with Cream Cheese Frosting Filling

What to Serve With:

A dollop of whipped cream or a light dusting of powdered sugar for presentation.
Fresh berries, such as raspberries or sliced strawberries, to cut through the richness.
A cup of strong coffee or chai tea — the spices pair especially well with warm, spiced beverages.
Vanilla ice cream for an indulgent dessert plate.
A small green salad with citrus vinaigrette if serving as part of a brunch spread.

Top Tips for Perfecting:

Use room-temperature eggs, cream cheese, and butter for a smoother, lump-free filling.
Grate carrots finely so they fold into the batter easily and don’t weigh the cake down.
Don’t overbake — the cake should be springy. Overbaking makes it crack when rolled.
Roll the cake while still warm in a towel to form the shape; cooling while rolled prevents splits later.
If you want nut-free, omit walnuts; for extra texture, toast them lightly before chopping.
For a lighter filling, reduce powdered sugar slightly or add a tablespoon of lemon juice for brightness.

Storing and Reheating Tips:

Refrigeration: Store the wrapped roll in the refrigerator for up to 4 days. Keep it tightly wrapped to prevent the cake from drying out.
Freezing: Wrap the roll tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Best reheating: Serve chilled or let slices sit at room temperature for 15 minutes before serving. For a slightly warmed slice, microwave a single slice for 5-8 seconds — be careful not to melt the filling.

FAQs

Can I make this roll ahead of time?
Yes. Make the roll a day ahead and refrigerate; chilling helps the filling set and flavors meld. For longer storage, freeze.

Can I use a different nut or omit nuts?
Absolutely. Omit nuts for nut-free or substitute pecans or toasted almonds for a different crunch.

What if my cake cracks when rolling?
That usually means it cooled too much before rolling or was overbaked. If cracks happen, press them gently while rolling and the filling will help conceal them.

Can I use low-fat cream cheese?
You can, but the texture may be slightly less creamy. Full-fat cream cheese gives the best flavor and texture.

How do I get perfectly even slices?
Chill the roll thoroughly before slicing and use a sharp serrated knife. Wiping the knife between cuts helps keep slices neat.

Conclusion

This Carrot Cake Roll with Cream Cheese Frosting Filling is a winner for family gatherings, holiday tables, or a simple weekend bake. It’s easy to make, stores well, and slices into picture-perfect spirals that taste as delightful as they look. If you want to explore similar variations, check out this helpful recipe guide at Carrot Cake Roll with Cream Cheese Filling – The Best Cake Recipes for another perspective, and for additional inspiration try this practical recipe overview at Carrot Cake Roll With Cream Cheese Filling. Give it a try and share a slice with someone you love — it just might win them over.