Name: Carrot Cake Roll Recipe
Prep time: 20 min
Cook time: PT-497495H3M36S
Total time: 1 h 30 min
Cuisine: American
Ingredients: ¾ cup all-purpose flour; ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; ⅛ tsp ground cloves (optional); 3 large eggs; ¾ cup granulated sugar; 2 Tbsp vegetable or canola oil; 1 tsp vanilla extract; 2 cups finely shredded carrots; 8 oz cream cheese, cold; 8 Tbsp butter, softened; 1 cup powdered sugar; 1 tsp vanilla extract

Introduction

From the moment you slice into this beautiful spiral of moist carrot cake wrapped around creamy frosting, you’ll discover a dessert that’s both impressive and comforting. Although rolling a cake might seem intimidating, this carrot cake roll is surprisingly simple and fun to make. Perfect for gatherings or family dessert nights, each bite is a sweet memory wrapped in every slice.

A carrot roll cake is shown partially sliced on a rectangular white plate, revealing three visible slices. Each slice has two layers: the outer layer is light brown with a slightly textured, crumbly surface, while the inner layer is smooth and white, spiraled inside the roll. Two more slices are served on a stack of three white plates in the background, alongside whole bright orange carrots with green tops. Two silver forks lie on the white marbled textured surface in the front right. The setting is bright and clean. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

⅛ tsp ground cloves (optional)

3 large eggs

¾ cup granulated sugar

2 Tbsp vegetable or canola oil

1 tsp vanilla extract

2 cups finely shredded carrots

8 oz cold cream cheese

8 Tbsp softened butter

1 cup powdered sugar

1 tsp vanilla extract (for filling)

Instructions

Step 1: Preheat your oven and line a 10×15 inch jelly roll pan with parchment paper to ensure the cake releases easily.

Step 2: In one bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves (if using).

Step 3: In a separate large bowl, beat together eggs, granulated sugar, vegetable oil, and vanilla extract until smooth.

Step 4: Gently fold the dry ingredients into the wet mixture until just combined, then fold in the finely shredded carrots.

Step 5: Spread the batter evenly in the prepared pan and bake for 10–13 minutes, or until the cake springs back when lightly touched.

Step 6: Immediately after baking, carefully roll the warm cake with the parchment paper from the short side to form a spiral. Let it cool completely in the rolled shape to set.

Step 7: Meanwhile, beat the cold cream cheese until smooth, then add softened butter and continue beating until creamy. Mix in powdered sugar and vanilla extract until silky and spreadable.

Step 8: Once the cake is cool, gently unroll it and spread the cream cheese filling evenly, leaving a small border around the edges.

Step 9: Slowly re-roll the cake tightly but gently, removing the parchment paper as you go.

Step 10: Wrap the rolled cake tightly in plastic wrap and chill for at least one hour to firm up. Use a warm knife to slice for clean, neat pieces when serving.

Tips & Variations

Grate carrots finely for a smooth blend in the cake batter.

Freeze the roll briefly before slicing to create perfect spiral swirls.

Avoid overbaking so the cake remains flexible and easy to roll.

Use a warm knife for clean, neat slices.

Chill the roll thoroughly to help it hold its shape.

Try adding chopped walnuts or pecans into the batter for a crunchy texture.

Add raisins or shredded coconut to the cake for extra sweetness and chew.

Mix orange zest into the filling for a refreshing citrus twist.

For dairy-free versions, substitute plant-based cream cheese and butter.

Use monk fruit or erythritol sweeteners for a sugar-free alternative.

Storage

Store the carrot cake roll wrapped tightly in the refrigerator for 3 to 4 days to maintain moisture and freshness. You can also freeze the whole roll or individual slices for up to one month; thaw overnight in the fridge before serving. This dessert is best served chilled or slightly softened — simply let it rest at room temperature for about 20 minutes before enjoying.

FAQs

Can I make this carrot cake roll ahead of time?

Yes, it’s ideal for making ahead. Just wrap the roll tightly and refrigerate for up to 4 days, or freeze for longer storage. Chilling helps the cake hold its shape and flavors meld beautifully.

What’s the best way to slice the carrot cake roll?

Use a warm, sharp knife to slice the roll gently. Warming the knife under hot water and wiping it dry between cuts helps prevent cracking and keeps the slices neat.