Carrot cake is one of those desserts that bridges the gap between wholesome and indulgent, rustic and refined. When rolled into a beautiful log with a luscious cream cheese frosting swirled inside, it becomes a show-stopping dessert that impresses with both appearance and flavor. This decadent carrot cake roll recipe blends warm spices, tender carrots, and a silky cream cheese filling for a festive and comforting treat perfect for any celebration or weekend baking project. In this article, we’ll walk you through everything you need to know about this carrot cake roll—from ingredients and preparation to tips, serving ideas, calorie breakdown, and how to make it like a pro.
 Ingredients (US Measurements)
For the Carrot Cake Roll:
- 3 large eggs (room temperature)
- 2/3 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups finely grated carrots (about 2 medium carrots)
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Optional for Dusting:
- Powdered sugar
- Chopped walnuts or pecans
 Instructions
1. Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). Prepare a 10×15-inch jelly roll pan by lining it with parchment paper. Lightly grease the paper to ensure the cake releases easily after baking.
2. Make the Cake Batter
In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and fluffy. This aeration helps create a soft sponge texture. Add the vegetable oil and vanilla extract, stirring until incorporated.
In a separate bowl, sift together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Slowly add the dry mixture to the wet mixture, folding carefully to maintain the airiness.
Finally, fold in the grated carrots. Be gentle but thorough to ensure the carrots are evenly distributed.
3. Bake the Cake
Spread the batter evenly into the prepared jelly roll pan. Bake for 12 to 14 minutes, or until the cake is firm and springs back when lightly touched.
4. Roll the Cake
While the cake bakes, prepare a clean kitchen towel by dusting it generously with powdered sugar. This prevents sticking.
Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting from a short side, gently roll the cake (with the towel inside) into a tight spiral. Set it aside to cool completely while rolled. This step shapes the cake and prevents cracking later.
5. Make the Cream Cheese Filling
In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, and continue beating until the frosting is light and fluffy.
6. Assemble the Roll
Once the cake has cooled, gently unroll it. Spread the cream cheese frosting evenly over the surface, leaving a small margin around the edges.
Carefully re-roll the cake (this time without the towel). Wrap the finished roll in plastic wrap and refrigerate for at least one hour to firm up.
7. Serve
Before serving, dust the roll with powdered sugar and top with chopped nuts, if desired. Slice into beautiful swirls and enjoy.
 Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Cooling & Chilling Time: 1 hour 30 minutes
- Total Time: Approximately 2 hours 4 minutes
 Calories
- Calories per Serving: Approximately 270 kcal
- Servings: 10 slices
- Total Batch Calories: 2700 kcal
Please note that actual calorie content may vary depending on the exact brands of ingredients used and portion sizes.
 Expert Tips
Grating the Carrots
Grate the carrots finely for the best texture. Finely shredded carrots meld better into the batter, creating a uniform crumb and soft bite without stringy pieces.
Rolling the Cake
Rolling the cake while it’s warm is crucial. This step helps the cake form its shape without cracking. Make sure to roll it gently but firmly, using the towel to support the process.
Frosting Consistency
Make sure your cream cheese and butter are fully softened before beating. This ensures a smooth, lump-free filling that spreads easily and sets nicely.
Chill Time
Letting the cake chill before slicing helps the filling firm up and prevents it from oozing out when you cut into the roll. It also makes for cleaner, more defined spirals.
Variations
- Add chopped walnuts or pecans into the batter for texture.
- Sprinkle chopped candied ginger for extra spice.
- Mix in some raisins or crushed pineapple to enhance the classic carrot cake flavor.
Storage
Store the carrot cake roll in the refrigerator, tightly wrapped, for up to 5 days. It can also be frozen for up to 3 months. To thaw, move it to the fridge overnight.
Presentation
For a professional touch, serve each slice on a dessert plate with a dollop of whipped cream or a drizzle of caramel sauce. A mint sprig or edible flower can add elegance.
 Why You’ll Love This Recipe
This carrot cake roll isn’t just a dessert; it’s an experience. The soft, moist sponge infused with warming spices is beautifully complemented by the tangy-sweet cream cheese center. Its spiral presentation makes it a show-stopper on any dessert table, while its nostalgic flavors ground it in comfort and tradition.
Whether you’re baking for Easter, Thanksgiving, birthdays, or just because, this recipe is bound to impress. Plus, it’s surprisingly simple once you get the hang of rolling a cake—a skill you’ll be proud to master!
So roll up your sleeves and your cake—because this carrot cake roll with cream cheese frosting is about to become your new favorite bake.