There’s something so comforting about a slice of carrot cake — those warm spices, the tender crumb, and that luscious cream cheese frosting. But when all those flavors are rolled into one elegant spiral? Pure magic! This Carrot Cake Roll with Cream Cheese Frost Filling is a dessert that feels special enough for holidays, birthdays, or cozy weekends at home. It’s the kind of recipe that makes you look like a pro baker, even though it’s surprisingly simple to make!
Overview of the Recipe
This cake roll combines the classic flavors of homemade carrot cake — rich cinnamon, nutmeg, and brown sugar — with the silky sweetness of cream cheese frosting. The result is a showstopping dessert that looks bakery-worthy but is absolutely doable in your own kitchen.
I promised you versatile, and here’s proof! Whether you’re making it for Easter, Thanksgiving, or just because, this Carrot Cake Roll will have everyone asking for seconds.
Why You’ll Love This Recipe
- 🌀 Impressive Presentation: That beautiful spiral of cake and frosting looks stunning on any dessert table.
- 🥕 Moist and Flavorful: Packed with freshly grated carrots, cozy spices, and a hint of vanilla.
- 🍰 Creamy Filling: A thick, dreamy layer of cream cheese frosting balances every bite.
- ⏱️ Deceptively Easy: No fancy tools or techniques — just a jelly roll pan and a bit of patience.
What Does It Taste Like?
Imagine a soft, tender carrot cake that melts in your mouth, laced with cinnamon and nutmeg, and wrapped around a tangy, silky frosting. Every bite has that perfect contrast — sweet and spiced, creamy and light, comforting yet elegant. The smell when this is in the oven? Absolutely incredible!!
Benefits of This Recipe
- Great make-ahead dessert for parties or holidays.
- Travels beautifully for potlucks or family gatherings.
- A fun and rewarding baking project that looks as good as it tastes!
Ingredients
For the Carrot Cake Roll
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 3 large eggs
- ½ cup granulated sugar
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 2 cups finely grated carrots
- ½ cup chopped walnuts or pecans (optional)
- Powdered sugar, for dusting
For the Cream Cheese Frost Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 4 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Tools You’ll Need
- Jelly roll pan (10x15-inch)
- Parchment paper
- Mixing bowls
- Electric mixer
- Spatula
- Clean kitchen towel (for rolling the cake)
Ingredient Additions & Substitutions
- Nuts: Swap walnuts for pecans, or skip entirely for a smoother texture.
- Spices: Add a pinch of ginger or allspice for extra warmth.
- Filling Twist: Fold in shredded coconut or crushed pineapple for a tropical touch.
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.
Step 2: Make the Batter
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat eggs, sugars, and vanilla until light and frothy. Stir in the grated carrots. Gradually fold in the dry ingredients until just combined. Add nuts if using.
Step 3: Bake the Cake
Spread the batter evenly in the prepared pan. Bake for 10–12 minutes or until the cake springs back when touched.
Step 4: Roll It Up
While warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment and roll the cake (with the towel) starting from the short end. Let cool completely.
Step 5: Make the Filling
Beat cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.
Step 6: Assemble
Unroll the cooled cake, spread an even layer of frosting over the surface, then roll it back up gently. Wrap in plastic and chill for at least one hour before slicing.
Serving Suggestions
Serve with a sprinkle of powdered sugar, a dollop of whipped cream, or a drizzle of caramel sauce. It pairs beautifully with a cup of hot coffee or spiced chai tea.
Tips for Success
- Roll the cake while it’s still warm — this prevents cracking.
- Don’t overbake! A soft, springy texture is key.
- Chill before slicing for clean, bakery-style spirals.
- Use finely grated carrots for even moisture.
Storage Instructions
Wrap the cake roll tightly in plastic wrap and refrigerate for up to 4 days. For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before serving.
General Information
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 8–10
Frequently Asked Questions
Can I make this carrot cake roll ahead of time?
Absolutely! It actually tastes even better the next day as the flavors meld together.
My cake cracked when rolling — what went wrong?
It likely cooled too long before rolling. Roll it right out of the oven while still warm.
Can I add raisins or pineapple?
Yes! Just reduce the carrots slightly and make sure to drain pineapple well.
Can I double the recipe?
Definitely. Just bake in two pans or in batches for a crowd.
Conclusion
This Carrot Cake Roll with Cream Cheese Frost Filling proves that a little bit of effort can create a dessert that’s anything but ordinary! Elegant, moist, and filled with creamy sweetness — it’s the kind of recipe you’ll find yourself making again and again.
If you loved this recipe, try these next:
- 🍑 Peach Cobbler Bread – tender, fruity, and perfect for brunch.
- 🍑 Peach Upside-Down Cake – a caramelized twist on a summer favorite.
Join the Fun!
Tried this recipe? 💛 Leave a review below and share your photos on Pinterest — I love seeing your creations and kitchen stories!
Nutritional Information (Per Serving)
- Calories: ~290
- Fat: 14g
- Carbohydrates: 36g
- Protein: 4g
- Fiber: 1g
- Sugar: 28g
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