Carrot Cake Roll with Cream Cheese Frosting Filling

This Carrot Cake Roll combines a soft, warmly spiced carrot cake with a rich, tangy cream cheese filling. The cake is rolled while warm so it develops that beautiful spiral without becoming difficult to handle. Chilling the finished roll helps the filling set and makes clean slicing easier. (Sweet and Savory Meals)

Ingredients

For the Carrot Cake

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 3 large eggs, room temperature
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups finely shredded carrots
• 2 tablespoons vegetable oil
• Powdered sugar, for rolling

For the Cream Cheese Filling

• 8 oz (226 g) cream cheese, softened
• ½ cup (113 g) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Prepare the Pan

Preheat your oven to 375°F (190°C).

Line a 10×15-inch jelly-roll pan with parchment paper, leaving a little extra parchment hanging over the edges.

Lightly grease the parchment.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Ginger
• Nutmeg

Set aside.

3. Beat the Eggs and Sugar

In a large bowl, beat the eggs and sugar with an electric mixer for approximately 3–5 minutes, until pale, thick, and fluffy.

Add the vanilla and vegetable oil and mix briefly.

4. Add the Carrots

Gently fold the finely shredded carrots into the egg mixture.

Don’t overmix—the goal is to keep the batter light.

5. Add the Dry Ingredients

Gradually fold the dry ingredients into the carrot mixture until just combined.

Spread the batter evenly across the prepared pan.

6. Bake

Bake for approximately 12–15 minutes, or until the center springs back lightly when touched and a toothpick inserted into the cake comes out clean. (McCormick)

Avoid overbaking. A dry cake is much more likely to crack when rolled. (Sweet and Savory Meals)

7. Roll the Cake While Warm

While the cake is baking, place a clean kitchen towel on your work surface and generously dust it with powdered sugar.

As soon as the cake comes out of the oven, carefully loosen the edges.

Turn the cake onto the powdered-sugar-covered towel.

Carefully remove the parchment paper.

Starting from one short end, gently roll the warm cake together with the towel into a tight log.

Place it seam-side down on a wire rack and allow it to cool completely.

Rolling while warm helps the cake retain its rolled shape and reduces cracking. (Cooking LSL)

Make the Cream Cheese Filling

8. Beat the Cream Cheese and Butter

Place the softened cream cheese and butter in a large bowl.

Beat until completely smooth and creamy.

9. Add Powdered Sugar

Gradually add the powdered sugar while mixing on low speed.

Add the vanilla and pinch of salt.

Increase the speed and beat until the filling is smooth and fluffy.

If the filling seems too soft to spread, refrigerate it for 15–20 minutes.

10. Fill the Cake

Once the cake has completely cooled, carefully unroll it.

Spread the cream cheese filling evenly over the surface, leaving about ½ inch around the edges.

Don’t make the filling layer excessively thick, or it may squeeze out when you roll the cake.

11. Roll It Again

Carefully roll the cake back into a log, this time without the towel.

Roll it firmly but gently.

Place the finished cake seam-side down on a serving platter or baking sheet.

12. Chill

Wrap the cake loosely in plastic wrap and refrigerate for at least 1 hour.

For the cleanest slices and best texture, chilling it for several hours is even better. (100krecipes.com)

13. Serve

Remove the chilled cake from the refrigerator.

Dust generously with powdered sugar.

Use a sharp serrated knife to cut it into slices.

Serve cold or let it sit at room temperature for about 10 minutes before serving.

Tips for a Perfect Carrot Cake Roll

Shred the carrots finely: Finely grated carrots blend into the thin cake much better.

Don’t overbake: Even a few extra minutes can make the cake less flexible and more prone to cracking. (Sweet and Savory Meals)

Roll it while warm: This is one of the most important steps for achieving the classic spiral. (Cooking LSL)

Cool completely before filling: Warm cake can soften the cream cheese filling and cause it to squeeze out.

Chill before slicing: A chilled roll holds its shape much better.

Optional Add-Ins

For extra texture and flavor, add:

• ½ cup finely chopped pecans or walnuts
• ½ cup raisins
• ½ teaspoon orange zest
• A pinch of ground cloves

If adding nuts or raisins, distribute them evenly over the batter before baking or sprinkle them over the cream cheese filling before rolling.

Storage

Keep the finished cake refrigerated in an airtight container for up to 4 days.

You can also freeze the assembled roll, tightly wrapped, for up to 2–3 months. Thaw it overnight in the refrigerator before serving.

Soft spiced carrot cake + silky cream cheese filling + a beautiful spiral = an irresistible dessert that’s perfect for Easter, holidays, birthdays, or whenever you’re craving classic carrot cake.