Carrot Cake Roll: A Beautiful Twist on a Classic Favorite

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If there’s one dessert that perfectly balances indulgence with comfort, it has to be carrot cake. Moist, spiced, and studded with just the right amount of sweetness, carrot cake feels like home. But what if we took everything we love about this classic dessert and gave it a little flair? A gentle twist, quite literally, into a rolled masterpiece?

Enter the Carrot Cake Roll.

This isn’t just a creative take on a beloved recipe. It’s a showstopper. A moist, tender carrot sponge wrapped around a rich, velvety cream cheese filling, dusted with a soft snow of powdered sugar or dressed up for a party with chopped nuts and a drizzle of glaze. It has all the cozy charm of traditional carrot cake, with an elegance that makes it ideal for springtime brunches, Easter tables, fall gatherings, or even just a Tuesday when you’re craving something special.

The best part? It’s a lot simpler than it looks.

In this post, we’re diving deep into everything you need to make your own Carrot Cake Roll from scratch. You’ll get a full ingredient list, a breakdown of the process step by step, troubleshooting tips, and ideas for variations. Whether you’re a seasoned baker or new to rolled cakes, this guide is here to help you succeed.

Let’s get baking.

Why You’ll Love This Carrot Cake Roll

There are so many reasons to fall in love with this recipe, but here are the big ones:

Moist, flavorful sponge with warm spices and freshly grated carrots
Creamy, tangy filling that’s just the right amount of sweet
Elegant presentation that turns a simple dessert into something extra special
Make-ahead friendly, perfect for parties or prepping ahead
Customizable with nuts, pineapple, coconut, or raisins if you like

Plus, it slices beautifully and travels well a win for potlucks, picnics, or family dinners.

Ingredients

The ingredients are broken down into two parts: the cake and the filling. You’ll also find a few optional add-ins and topping ideas later on.

For the Carrot Cake Sponge:

3 large eggs, room temperature
¾ cup (150g) granulated sugar
1 teaspoon vanilla extract
¾ cup (95g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
1 ½ cups (about 150g) finely grated carrots
Optional: ¼ cup chopped walnuts or pecans

For the Cream Cheese Filling:

8 ounces (225g) cream cheese, softened
½ cup (60g) powdered sugar
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

For Dusting and Finishing:

Powdered sugar for dusting
Optional: extra chopped nuts, toasted coconut, or a drizzle of cream cheese glaze

Equipment You’ll Need

10×15-inch jelly roll pan
Parchment paper
Clean kitchen towel
Fine mesh sieve for powdered sugar
Stand mixer or handheld electric mixer
Mixing bowls
Spatula or offset knife
Plastic wrap or foil for storing

Step-by-Step Instructions

Let’s walk through the entire process together. A cake roll requires a few special steps, but once you get the hang of it, you’ll be hooked.

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing a little overhang on the sides to make it easier to lift the cake out later. Lightly grease the paper with butter or non-stick spray.

Next, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. This will be used to roll the cake once it comes out of the oven. The powdered sugar prevents the cake from sticking to the towel and adds a touch of sweetness to the outer layer.

Step 2: Make the Carrot Cake Batter

In a large bowl, beat the eggs with an electric mixer on high speed for about 3 to 5 minutes. You want them to be thick, pale, and slightly fluffy. This step helps give the cake structure without relying on too much flour.

Add the sugar and vanilla and beat for another minute until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Gradually fold the dry ingredients into the egg mixture using a spatula. Be gentle so you don’t deflate the eggs.

Fold in the grated carrots, and if you’re using them, the chopped nuts.

Spread the batter evenly into your prepared pan, using a spatula to smooth the top. Bake for 10 to 13 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.

Step 3: Roll the Cake

This step is crucial. As soon as the cake comes out of the oven, run a knife along the edges if needed and carefully lift the parchment to invert the cake onto your prepared kitchen towel.

Peel off the parchment paper right away. Starting from the short end, gently roll the cake up inside the towel. Roll it slowly and tightly, but without forcing it. Let it cool completely like this on a wire rack for about an hour.

Rolling while the cake is still warm helps it “remember” the shape and keeps it from cracking when you add the filling later.

Step 4: Make the Cream Cheese Filling

While the cake is cooling, beat the softened cream cheese and butter together in a mixing bowl until smooth and creamy.

Add the powdered sugar and vanilla extract and beat again until fluffy and well blended.

You want a soft, spreadable consistency that will hold its shape when rolled.

Step 5: Fill and Re-Roll

Once the cake is completely cool, carefully unroll it. If the edges curl or crack slightly, don’t worry — the filling will help hold everything together.

Spread the cream cheese filling evenly over the surface of the cake, leaving about a half-inch border on all sides.

Gently re-roll the cake without the towel, using your hands to guide it into a snug spiral.

Wrap the finished roll tightly in plastic wrap and refrigerate for at least one hour before serving. This chilling time helps firm up the filling and makes the cake easier to slice.

Optional Toppings and Finishes

You can serve the cake roll as-is, dusted with a little extra powdered sugar for that classic look. Or take it up a notch with any of these ideas:

Drizzle with cream cheese glaze: Mix a bit of powdered sugar, softened cream cheese, and milk until pourable.
Top with chopped nuts: A sprinkle of walnuts or pecans adds crunch and flavor.
Add toasted coconut: Especially lovely in spring or summer.
Decorate with candied carrots or edible flowers: For a stunning centerpiece dessert.

Expert Tips for Success

1. Use finely grated carrots

Coarsely grated carrots can make the sponge bulky and cause cracks. Use the fine holes on your grater for the best texture.

2. Don’t overmix

Overmixing can cause the cake to become dense. Once the dry ingredients are incorporated, stop stirring.

3. Roll the cake while hot

This step helps set the shape and prevents cracks later. If you wait too long, the cake may become too firm to roll properly.

4. Chill before slicing

Cold filling holds its shape better, so the longer the roll rests in the fridge, the cleaner your slices will be.

5. Clean your knife

When slicing the roll, wipe your knife between each cut for the neatest presentation.

Make-Ahead and Storage

This cake roll is perfect for making ahead. In fact, it often tastes better the next day once the flavors have had time to meld.

Refrigerator: Store wrapped in plastic or in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic and foil and freeze for up to 1 month. Thaw overnight in the fridge.

Let the roll come to room temperature for 10 to 15 minutes before serving for the best flavor and texture.

Variations and Add-Ins

The base recipe is delicious as-is, but here are a few ways you can customize it:

With pineapple

Fold in ¼ cup well-drained crushed pineapple with the carrots for a juicier sponge.

With coconut

Add 2 tablespoons of shredded coconut to the batter or sprinkle on top for a tropical twist.

With raisins

Stir in a small handful of golden raisins for added sweetness.

Gluten-free version

Substitute your favorite gluten-free flour blend and add ½ teaspoon xanthan gum if it’s not already included.

Vegan version

Use flax eggs, vegan cream cheese, and plant-based butter to make it dairy and egg free. Just be mindful that texture might vary slightly.

Serving Suggestions

This Carrot Cake Roll is perfect on its own, but if you want to pair it with something special, try:

A dollop of whipped cream or coconut cream
A scoop of vanilla bean or cinnamon ice cream
A drizzle of maple syrup
A cup of hot chai, coffee, or spiced tea

Final Thoughts

There’s something incredibly satisfying about a cake roll. It’s more than just a dessert — it’s a little project, a swirl of flavors, a centerpiece for your table. And this Carrot Cake Roll delivers every time.

It’s soft, spiced, creamy, and beautifully balanced. Each slice offers that perfect contrast between tender cake and rich filling, between homey comfort and bakery-style presentation.

Whether you’re baking for spring, fall, Easter brunch, Thanksgiving dessert, or just to treat yourself on a rainy day, this recipe is the kind of sweet you’ll come back to again and again. Try it once, and it might just become a new favorite in your rotation.

Now it’s your turn. Preheat that oven, grate those carrots, and let the magic roll.