A carrot cake roll with cream cheese filling is a festive twist on the classic dessert, bursting with warm spices and luscious frosting. It’s the ultimate centerpiece for spring gatherings or Easter brunch.
Each bite brings together spiced, tender carrot cake and a silky smooth cream cheese filling. Rolled up and dusted with powdered sugar, this treat is as beautiful as it is delicious.
Inside the Ingredients: What Makes This Carrot Cake Roll So Good
- Eggs – These provide structure and stability to the roll while adding richness and moisture. Beaten until pale and frothy, they give the cake its delicate sponge texture.
- Sugar – Sweetens the cake and helps create a light and airy crumb when whipped with eggs.
- Vegetable oil – Adds essential moisture without weighing down the cake.
- Vanilla extract – Deepens the flavor of both the cake and filling with its warm, floral notes.
- Cake flour – Gives the cake a soft, tender texture that’s ideal for rolling without cracking.
- Baking powder – Leavens the batter, helping it rise just enough to stay fluffy but rollable.
- Cinnamon, ginger, and nutmeg – These warming spices give the cake its signature carrot cake flavor.
- Shredded carrots – The star ingredient, adding natural sweetness and moisture while keeping the cake light.
- Cream cheese – Rich, tangy, and smooth, this forms the dreamy filling that balances the cake’s sweetness.
- Butter – Gives the filling its silky mouthfeel and helps it firm up when chilled.
- Powdered sugar – Sweetens the frosting and is also used to prevent the cake from sticking when rolled.
Let’s Bake It: Easy Steps to Your Perfect Carrot Cake Roll
Start by whipping the eggs and sugar until pale and airy—this creates the light base your roll needs. Add vanilla and oil, then fold in the spiced flour mixture. Gently mix in shredded carrots.
Pour the batter into a parchment-lined jelly roll pan and bake until just set. While it’s still warm, flip the cake onto a powdered sugar-dusted towel and roll it up. Let it cool completely while wrapped.
While the cake cools, beat the cream cheese and butter until smooth, then add vanilla and powdered sugar to create that dreamy, velvety filling.
Unroll the cooled cake gently, spread the filling evenly, and roll it back up tightly. Chill for at least an hour to help it firm up. Dust with powdered sugar before serving for a pretty finish.
Roll With It: Tips to Make It Just Right
To prevent cracking, don’t overbake the cake—just 15 minutes is enough. The sponge should be pliable while still holding its shape. Roll it while warm, and let it cool completely to avoid a melty mess when adding the frosting.
Make sure your cream cheese and butter are truly at room temperature before mixing the filling. This ensures a smooth, lump-free texture. If your carrots are extra juicy, pat them dry before adding to the batter to avoid sogginess.
For a citrusy twist, add orange zest to the filling. Or, fold in crushed pineapple for a tropical version. Craving crunch? Finely chopped toasted walnuts or pecans can be sprinkled into the filling layer.
Storing Leftovers: Keep It Fresh and Fabulous
Wrap leftover carrot cake roll tightly in plastic wrap and store it in the fridge for up to four days. For longer storage, slice the roll, place parchment between slices, and freeze in an airtight container.
To thaw, leave slices in the fridge overnight or let them sit at room temperature for 30–45 minutes. If the frosting looks a little soft, a quick chill in the fridge will bring it back to perfect form.
Carrot Cake Roll with Cream Cheese Filling
Ingredients
For the Carrot Cake:
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups finely shredded carrots drained if overly moist
- 2 tablespoons vegetable oil
- 3/4 cup cake flour
- 2/3 cup granulated sugar
- 1 teaspoon ground ginger
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- Powdered sugar for dusting and rolling
For the Cream Cheese Filling:
- 1 teaspoon vanilla extract
- 6 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Generously grease a 10×15-inch jelly roll pan with nonstick spray, line it with parchment paper, then lightly grease and flour the parchment. Set aside.
- In a large mixing bowl, beat the eggs on high speed for 3 minutes until thickened. Add sugar and continue beating for another 3-4 minutes until the mixture is pale and frothy. Stir in vanilla and oil until incorporated.
- In a separate bowl, whisk together flour, salt, baking powder, cinnamon, ginger, and nutmeg. Fold the dry mixture into the wet ingredients gently until just combined, then stir in the shredded carrots.
- Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 15-16 minutes, ensuring the cake is cooked through but still tender.
- While the cake bakes, lay a clean kitchen towel on a flat surface and generously dust with powdered sugar.
- Once baked, immediately invert the cake onto the sugared towel. Carefully peel off the parchment, then roll the cake and towel together from the short end. Allow to cool fully for several hours.
- To prepare the filling, beat the cream cheese and butter in a stand mixer fitted with the paddle attachment until creamy. Add the vanilla extract and powdered sugar, then mix until the frosting is smooth and fluffy.
- Once the cake is cooled, unroll it gently. Spread the cream cheese filling evenly across the surface, then roll the cake tightly. Refrigerate for at least one hour to allow it to firm.
- Finish by dusting the top with powdered sugar, slice, and serve.
