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This carrot cake roll is so fun to make! It’s not only pretty, but it’s light, flavorful, and packed with sweet carrots and a rich cream cheese filling.
If you love classic carrot cake, this Carrot Cake Roll is going to be your new favorite dessert. It’s filled with a smooth cream cheese frosting and rolled to create beautiful slices perfect for serving at spring gatherings, Easter, or any time you’re craving something sweet.
Easy cakes like this one are my favorite desserts! If you like easy recipes too, be sure to try chocolate lava cake, butter cake, or this pistachio bundt cake.
Ingredients You Will Need
For the Cake
- all purpose flour- The base of your cake roll.
- eggs- Adds structure and moisture.
- vegetable oil- Keeps the cake moist.
- brown sugar- Adds sweetness and depth of flavor.
- baking powder- Helps the cake rise.
- ground cinnamon- Classic spice for carrot cake flavor.
- ground nutmeg- Adds warmth and richness.
- cardamom- adds subtle aromatic flavor.
- vanilla extract- Enhances the flavor, especially this homemade vanilla.
- grated carrots- Finely shredded for the best texture.
For the Cream Cheese Filling
- cream cheese, softened– Let the cream cheese get to room temperature so the filling with be smooth and creamy.
- unsalted butter, softened– Makes the filling rich and smooth.
- powdered sugar– Sweetens the filling.
- vanilla extract– Adds flavor.
Variations
- Make it Nutty: Fold ½ cup chopped walnuts or pecans to the batter before baking the cake for extra texture.
- Top it with Coconut: Sprinkle shredded coconut on top before serving for a tropical twist.
- Make it Fruity: Add raisins or dried cranberries for a burst of sweetness.
How to Make a Carrot Cake Roll with Cream Cheese Filling
STEP 1: Preheat your oven to 375 degrees F, then line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
STEP 2: In large mixing bowl, beat together the oil and brown sugar. Add in the eggs and mix until fully combined, then stir in the shredded carrots.
STEP 3: In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, cardamom, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
STEP 4: Pour the batter into your prepared pan, spreading it evenly. Bake for 10 to 12 minutes, or until the top is set and springs back when lightly touched.
STEP 5: Immediately turn the warm cake out onto a clean kitchen towel or parchment paper. Roll it up gently with the towel or paper and let it cool completely.
STEP 6: To make the frosting, beat the cream cheese, butter, vanilla extract, and powdered sugar together until the mixture is smooth and creamy.
STEP 7: Once the cake is cool, carefully unroll it and spread the cream cheese filling evenly over the top. Gently roll the cake back up, wrap it in plastic wrap, and refrigerate for at least 2 hours or overnight for best results.
STEP 8: Serve and Enjoy Before serving, dust the top with powdered sugar, slice, and enjoy!
Tips
- Shred carrots finely: This ensures the cake bakes evenly and has the perfect texture. You definitely don’t want large chunks of carrots in your cake!
- Use parchment paper: Place a piece of parchment paper over a tea towel because helps the cake roll easily without sticking. If you just want to use a towel, sprinkle lots of powdered sugar over it to help prevent it from sticking to the towel.
- Roll the cake while warm: If you let the cake cool too much, it will crack when you roll it.
- Chill well before slicing: This helps the filling set and makes slicing easier.
FAQ’S
Rolling the cake while it’s still warm is the best way to prevent cracks. Also, avoid overbaking which can make the cake too dry and can lead to having it break when you roll it.
Yes! Wrap the cake roll tightly in plastic wrap and then store it in an airtight container. You can keep it in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
This cake roll should stay fresh if you keep it in fridge for 3 to 4 days. Make sure it’s wrapped tightly to maintain its moisture and flavor.
More Easy Dessert Recipes
Desserts
Homemade Thin Mint Cookies
Desserts
Peanut Butter Balls
Desserts
Homemade Pie Crust
Desserts
Pecan Pie Recipe
Carrot Cake Roll
Equipment
- Mixing Bowl
- Mixer
- Baking Sheet
Ingredients
Cake Ingredients
- 3/4 cup all purpose flour
- 3 large eggs
- 1/4 cup vegetable oil
- 2/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon cardamom
- 1 teaspoon vanilla extract
- 2 cups shredded carrots, about 2-3 large carrots
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375 degrees F, then line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In large mixing bowl, beat together the oil and brown sugar. Add in the eggs and mix until fully combined, then stir in the shredded carrots.
- In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, cardamom, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Pour the batter into your prepared pan, spreading it evenly. Bake for 10 to 12 minutes, or until the top is set and springs back when lightly touched.
- Immediately turn the warm cake out onto a clean kitchen towel or parchment paper. Roll it up gently with the towel or paper and let it cool completely.
- To make the frosting, beat the cream cheese, butter, vanilla extract, and powdered sugar together until the mixture is smooth and creamy.
- Once the cake is cool, carefully unroll it and spread the cream cheese filling evenly over the top. Gently roll the cake back up, wrap it in plastic wrap, and refrigerate for at least 2 hours or overnight for best results.
- Serve and Enjoy Before serving, dust the top with powdered sugar, slice, and enjoy!
Notes
- Shred carrots finely: This ensures the cake bakes evenly and has the perfect texture. You definitely don’t want large chunks of carrots in your cake!
- Use parchment paper: Place a piece of parchment paper over a tea towel because helps the cake roll easily without sticking. If you just want to use a towel, sprinkle lots of powdered sugar over it to help prevent it from sticking to the towel.
- Roll the cake while warm: If you let the cake cool too much, it will crack when you roll it.
- Chill well before slicing: This helps the filling set and makes slicing easier.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best way to eat carrot cake!