Carrot Cake Roll is a delightful twist on a classic carrot cake, rolled into a soft, spongy swirl filled with creamy, tangy frosting. You get all the warm flavors of grated carrots, cinnamon, and nutmeg in every bite, wrapped up in a beautiful, easy-to-slice roll that looks as good as it tastes.
I love making this when I want something special but not too fussy. The way the cake wraps around the smooth frosting always surprises people, and I’ve found it’s a great way to add a little show-stopping treat to birthdays or gatherings. Plus, the carrots make me feel like there’s a bit of garden goodness hiding in there!
One of my favorite parts is how easily you can slice it up and share — it’s perfect with a cup of tea or coffee. Sometimes, I sprinkle a little extra chopped nuts or a dusting of cinnamon on top to give it a cozy, homemade vibe. It’s a recipe I always come back to when I want something sweet, comforting, and a little different.
Key Ingredients & Substitutions
Carrots: Fresh, finely grated carrots give moisture and sweetness. I like to grate them small so they blend well into the cake batter. If you don’t have fresh carrots, shredded frozen carrots work in a pinch—just thaw and drain well.
Spices: Cinnamon and nutmeg add classic carrot cake warmth. If you don’t have nutmeg, a pinch of allspice or ginger can work too. I find using fresh ground spices makes the flavor brighter.
Walnuts: Optional, but they add a nice crunch. Pecans or almonds are fine substitutes. If nuts aren’t your thing, leave them out—the cake will still be tasty.
Cream Cheese Filling: Softened cream cheese and butter make the filling smooth and rich. If you want a lighter option, try mixing in some Greek yogurt or mascarpone.
How Do You Roll the Cake Without Cracking It?
Rolling the cake while it’s still warm is the trick to a smooth roll that won’t crack. Here’s how:
- After baking, invert the cake onto a sugar-dusted towel right away to keep it moist and easy to roll.
- Peel off the parchment carefully so you don’t tear the cake.
- Start rolling from a short edge with the towel inside, rolling tightly but gently.
- Cool the cake completely while rolled to “train” it to keep the spiral shape.
This warm roll step is key. If the cake cools flat first, it cracks when you try to roll it later.
Equipment You’ll Need
- 10×15 inch jelly roll pan – I recommend this size because it helps create an even, thin cake perfect for rolling. Lining with parchment and overhang makes removing the cake easier.
- Electric mixer – makes beating the eggs and sugar into a thick, fluffy texture so the cake stays light and tender.
- Large mixing bowls – for mixing the wet and dry ingredients without mess.
- Rubber spatula – helpful for gently folding in the grated carrots and nuts without deflating the batter.
- Wire cooling rack – keeps the cake cool and helps it set for filling and rolling.
Flavor Variations & Add-Ins
- Chocolate chips: Fold in 1/2 cup of mini chocolate chips for a touch of sweetness and extra fun texture.
- Pineapple: Add 1/4 cup crushed pineapple drained well for a moist twist and tropical flavor.
- Spice mix: Swap the cinnamon and nutmeg for apple pie spice or ginger for different warm spice notes.
- Filling options: Mix in some lemon zest or vanilla bean into the cream cheese to enhance the flavor of the filling.
Carrot Cake Roll
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/4 cup finely chopped walnuts (optional)
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Decoration:
- Chopped walnuts
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and bake, plus 1 hour to chill so the roll sets nicely before slicing. The cake needs time to cool fully while rolled, and then additional time in the fridge for the flavors to meld and the filling to firm up. Plan ahead for the best results!
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Start by preheating your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides to make it easy to lift the cake out later. Lightly grease the parchment. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, use an electric mixer to beat the eggs and granulated sugar until the mixture is thick and pale, about 3 to 5 minutes. Slowly pour in the vegetable oil and vanilla extract, mixing just until combined. Gently fold in the dry ingredients, then fold in the grated carrots and chopped walnuts if using.
2. Bake and Roll the Cake:
Pour the batter evenly into the prepared pan, spreading it out with a spatula. Bake for about 15 minutes, or until the cake springs back when gently touched. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper slowly. Starting from a short edge, roll the cake and towel together tightly into a spiral. Let it cool completely on a wire rack while rolled to hold its shape.
3. Make the Filling and Assemble:
While the cake cools, prepare the cream cheese filling. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar until the filling is sweet and thick enough to spread, then mix in the vanilla extract.
Once the cake has cooled completely, gently unroll it. Spread the cream cheese filling evenly over the surface. Carefully roll the cake back up without the towel, making sure the filling stays inside. Spread any remaining filling on the outside of the roll and press chopped walnuts onto the surface for a pretty garnish.
Refrigerate the cake roll for at least 1 hour before slicing and serving. Enjoy your moist and delicious Carrot Cake Roll!
Can I Use Frozen Carrots for the Cake?
Yes, you can! Just thaw them completely and pat dry to remove excess moisture before grating or chopping finely. This helps keep the batter from becoming too wet.
How Do I Prevent the Cake from Cracking When Rolling?
Roll the cake warm with the towel right after baking to “train” it to hold the shape. If the cake cools flat before rolling, it’s more likely to crack.
Can I Make the Carrot Cake Roll Ahead of Time?
Absolutely! Make it a day ahead and keep it refrigerated wrapped tightly. This actually helps the flavors develop and makes slicing easier.
What’s the Best Way to Store Leftovers?
Store leftover cake roll in an airtight container in the fridge for up to 3 days. Let it come to room temperature for a few minutes before serving for the best texture.
