If you’re looking for a show-stopping dessert that’s both delicious and visually stunning, this Carrot Cake Roll with Cream Cheese Frosting is the perfect choice. Made with fresh shredded carrots and a blend of warm spices, this roll cake is soft, moist, and packed with flavor. The rich and tangy cream cheese filling takes it to the next level, making it an irresistible treat for any occasion.
Why You’ll Love This Recipe
- Moist & Flavorful – Spiced carrot cake with a tender texture.
- Creamy Filling – Sweet and tangy cream cheese frosting in every bite.
- Impressive Yet Easy – Looks fancy but is simple to make.
- Perfect for Any Occasion – Great for holidays, birthdays, or casual gatherings.
- Make-Ahead Friendly – Can be prepared in advance and chilled until serving.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- ¾ cup flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 3 large eggs
- ½ cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 3 medium carrots, shredded
For the Filling:
- 1 cup confectioners sugar
- 1 (8 oz.) package cream cheese, softened
- 6 tablespoons salted butter, softened
- 1 teaspoon pure vanilla extract
For the Glaze Drizzle:
- 3 cups confectioners sugar
- ½ teaspoon vanilla extract
- 10-11 tablespoons milk
Directions
Step 1: Bake the Cake
- Preheat oven to 375°F and line a 15 x 10-inch jelly roll pan with parchment paper, leaving extra overhang for easy removal.
- In a medium bowl, whisk together flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves.
- In a large bowl, whisk eggs and sugar until combined.
- Add vegetable oil, vanilla extract, and shredded carrots, mixing until well incorporated.
- Fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12 minutes, then carefully remove the cake using the parchment overhang.
Step 2: Roll the Cake
- Lay the warm cake on a large wooden cutting board and gently roll it lengthwise with the parchment paper still attached.
- Transfer to a cooling rack and let it cool completely.
Step 3: Prepare the Filling
- In a medium bowl, whisk together confectioners sugar, cream cheese, butter, and vanilla extract until smooth and creamy.
Step 4: Assemble the Cake Roll
- Carefully unroll the cooled cake and spread the cream cheese filling evenly, leaving a small gap around the edges.
- Gently reroll the cake (without the parchment paper this time) and wrap it tightly in plastic wrap.
- Refrigerate for at least 1 hour to set.
Step 5: Add the Glaze
- In a mixing bowl, whisk together confectioners sugar, vanilla extract, and milk until smooth.
- Drizzle over the chilled cake roll before slicing and serving.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Chill Time: 1 hour
- Total Time: About 1 hour 30 minutes
Variations
- Nutty Crunch – Add chopped walnuts or pecans to the cake batter.
- Coconut Twist – Mix shredded coconut into the cream cheese filling.
- Spiced Boost – Add a pinch of allspice or cardamom for extra warmth.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend.
- Lighter Version – Swap some of the sugar for maple syrup or honey.
Storage/Reheating
- Storage: Keep the cake roll wrapped in plastic wrap and store in the fridge for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Best served chilled, but if you prefer it slightly warm, let it sit at room temperature for about 15 minutes before serving.
FAQs
Can I make this cake ahead of time?
Yes! The cake roll can be made a day in advance and stored in the fridge until ready to serve.
Why did my cake crack when rolling?
Rolling the cake while it’s still warm helps prevent cracking. If it does crack, don’t worry—the frosting will help hold it together.
Can I use pre-shredded carrots?
Freshly shredded carrots work best because they provide more moisture, but pre-shredded can be used in a pinch.
How do I get a smooth cream cheese filling?
Make sure the cream cheese and butter are fully softened before mixing to avoid lumps.
Can I use a different frosting?
Yes! A whipped cream filling or a mascarpone-based frosting would work well.
Do I have to refrigerate the cake?
Yes, since the filling contains cream cheese, it should be stored in the fridge.
Can I make mini carrot cake rolls?
Absolutely! Divide the batter between smaller jelly roll pans for individual-sized rolls.
How do I prevent the cake from sticking to the parchment paper?
Make sure to grease the parchment paper slightly before pouring in the batter.
What if my glaze is too thick?
Add a little more milk, one tablespoon at a time, until it reaches the desired consistency.
Can I skip the glaze?
Yes! The cake is delicious on its own or with a light dusting of powdered sugar.
Conclusion
This Carrot Cake Roll with Cream Cheese Frosting is the perfect combination of spice, sweetness, and creamy texture. Whether for a holiday dessert or a weekend treat, this recipe is sure to impress. With its soft cake, luscious filling, and beautiful presentation, it’s a dessert that will have everyone coming back for more!
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Carrot Cake Roll with Cream Cheese Frosting Filling
- Total Time: 1 hour 30 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This Carrot Cake Roll is a delightful twist on a classic dessert! Made with warm spices, fresh carrots, and a luscious cream cheese filling, this moist and flavorful cake is rolled up into an elegant treat. Perfect for holidays, special occasions, or just because!
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3 large eggs
- 1/2 cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp pure vanilla extract
- 3 medium carrots, shredded
For the Filling:
- 1 cup confectioners’ sugar
- 1 (8 oz.) package cream cheese, softened
- 6 tbsp salted butter, softened
- 1 tsp pure vanilla extract
For the Glaze Drizzle:
- 3 cups confectioners’ sugar
- 1/2 tsp vanilla extract
- 10–11 tbsp milk
Instructions
- Preheat & Prepare the Pan:
- Preheat oven to 375°F (190°C).
- Line a 15 x 10-inch jelly roll pan with parchment paper, leaving overhang on the sides.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves.
- Mix Wet Ingredients:
- In a large bowl, whisk together eggs and sugar until well combined.
- Add vegetable oil, vanilla extract, and shredded carrots; mix until smooth.
- Combine & Bake:
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Spread the batter evenly into the prepared pan.
- Bake for 12 minutes, until the cake is set.
- Roll the Cake:
- Remove cake from the pan using the parchment paper overhang.
- Place on a wooden cutting board and carefully roll the cake lengthwise (with the parchment paper still attached).
- Transfer to a cooling rack and let cool completely.
- Prepare the Filling:
- In a medium bowl, whisk together confectioners’ sugar, cream cheese, butter, and vanilla extract until smooth and creamy.
- Assemble the Roll:
- Carefully unroll the cake and spread the cream cheese filling, leaving a small border around the edges.
- Re-roll the cake (without parchment paper) and wrap tightly with plastic wrap.
- Refrigerate for at least 1 hour before serving.
- Prepare the Glaze & Serve:
- In a bowl, whisk together confectioners’ sugar, vanilla extract, and milk until smooth.
- Drizzle over the cake, slice, and enjoy!
Notes
- Rolling the cake while warm prevents cracks and helps shape it properly.
- Let the cake cool completely before adding the filling.
- Refrigerating before serving makes slicing easier and enhances the flavors.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American