There’s something deeply nostalgic and comforting about carrot cake—its earthy sweetness, warm spices, and that signature tangy cream cheese frosting. But if you’re looking to elevate this classic into something even more spectacular, say hello to the Carrot Cake Roll with Cream Cheese Filling.

Much like a Swiss roll or pumpkin roll, this version is light, fluffy, and rolled up into beautiful spirals that reveal creamy, sweet frosting in every slice. Whether you’re baking for Easter, brunch, holidays, or just to impress your family, this cake roll is the showstopper your table needs.

Let’s dive into this carrot cake beauty, from choosing the best carrots to rolling it just right.

🥕 Why You’ll Fall in Love with This Carrot Cake Roll

Perfect Texture: Light and moist with finely grated carrots and a whisper of spice.
No-Fail Cream Cheese Filling: Creamy, smooth, and just the right amount of sweet.
Gorgeous Presentation: Rolled cakes look bakery-worthy with minimal effort.
Make-Ahead Friendly: Chill in the fridge overnight for easier slicing and deeper flavor.
Customizable: Add chopped nuts, raisins, or even crushed pineapple if you like.

🍰 Ingredient Breakdown

For the Cake:

3/4 cup all-purpose flour – Gives structure without being too heavy.
1/2 tsp baking powder + 1/2 tsp baking soda – Leavening duo for fluffiness.
Spices: 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg – The classic carrot cake blend, warm and fragrant.
Salt: 1/4 tsp – Balances the sweetness.
3 large eggs – Key for structure and moisture.
1/2 cup granulated sugar + 1/3 cup light brown sugar – The mix ensures balanced sweetness and depth.
2 tsp vanilla extract – A flavor enhancer.
2 cups finely grated carrots – The star! Freshly grated gives the best texture and flavor.
1/2 cup chopped walnuts (optional) – For a little crunch and nutty contrast.

Tip: Use the fine side of a box grater or a food processor for the carrots—this ensures they soften and integrate beautifully into the batter.

For the Cream Cheese Filling:

8 oz cream cheese, softened – Full fat for best texture.
1 cup powdered sugar – Dissolves smoothly into the frosting.
6 tbsp unsalted butter, softened – Adds creaminess and stability.
1 tsp vanilla extract – Adds a bakery-style flavor.

👨‍🍳 Step-by-Step Instructions

🔪 1. Prep the Pan and Oven

Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang for easy lifting.

Dust a clean kitchen towel with powdered sugar (this helps prevent sticking when rolling the cake).

🧁 2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

🥄 3. Beat the Eggs and Sugars

In a large bowl, beat the eggs, granulated sugar, and brown sugar until thick and creamy—about 3-4 minutes on high speed. This step incorporates air and is essential for a light sponge.

Add vanilla extract and mix to combine.

🥕 4. Combine the Wet and Dry

Gradually add the dry mixture to the egg mixture. Beat until just combined, then fold in grated carrots and optional chopped walnuts with a spatula.

🍰 5. Bake the Cake

Pour the batter into the prepared jelly roll pan. Spread evenly.

Bake for 10-12 minutes, or until the cake springs back when gently touched and the edges begin to pull away.

🔄 6. Roll It Up While Warm

Immediately after removing from oven:

Invert the cake onto your prepared powdered sugar towel.
Carefully peel off parchment paper.
Starting from the short end, gently roll up the cake and towel together.
Place on a wire rack to cool completely—about 45 minutes.

Pro Tip: Rolling while warm prevents cracking later when the cake is filled.

🎂 7. Make the Cream Cheese Filling

In a mixing bowl, beat:

Cream cheese
Butter
Powdered sugar
Vanilla

Until light, fluffy, and smooth. Scrape down the bowl once or twice to ensure even mixing.

🧁 8. Fill and Re-Roll

Once the cake is fully cooled:

Unroll gently.
Spread filling evenly over the surface.
Re-roll tightly without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).

This helps the filling set and makes for cleaner slicing.

🍽️ Serving Suggestions

Dust with powdered sugar or drizzle with a simple vanilla glaze.
Serve with whipped cream or a dollop of Greek yogurt on the side.
Add orange zest to the filling for a citrus twist.
Garnish with edible flowers or shredded carrots for an elegant touch.

🧊 Storage Tips

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge before slicing.

Tip: Slice and freeze individual portions for grab-and-go desserts!

🥄 Recipe FAQs

Can I make this gluten-free?
Yes! Substitute with a 1:1 gluten-free baking blend. Be sure to check the texture—it may be slightly more delicate.

Can I add raisins or pineapple?
You sure can! Reduce the grated carrot by 1/2 cup and stir in 1/4 cup crushed pineapple or golden raisins for a variation.

My cake cracked—what went wrong?
Most likely the cake cooled too much before rolling, or it was overbaked. You can still cover cracks with powdered sugar or icing!