Description

This Carrot Cake Roll with Cream Cheese Frosting is everything you love about classic carrot cake—moist, spiced, and full of flavor—wrapped around a silky cream cheese filling. It’s a fun twist on tradition that’s perfect for Easter, holidays, or when you want to impress your guests with a beautiful (but surprisingly easy) dessert. Each slice delivers the perfect ratio of spiced cake to creamy frosting in a spiral of sweet satisfaction.

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Ingredients

Scale

For the Carrot Cake:

¾ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
3 large eggs
½ cup granulated sugar
¼ cup light brown sugar, packed
1 tsp vanilla extract
2 cups finely grated carrots (about 3 medium carrots)
½ cup chopped walnuts or pecans (optional)
Powdered sugar (for dusting the towel)

For the Cream Cheese Filling:

8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract

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Instructions

Step 1: Prepare the Pan and Preheat Oven

Preheat oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
Lay out a clean kitchen towel and dust it generously with powdered sugar. This will prevent the cake from sticking when you roll it.

Step 2: Make the Carrot Cake Batter

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat eggs, granulated sugar, and brown sugar on high speed for about 2–3 minutes until thick and pale.
Add vanilla extract and mix until combined.
Stir in the dry ingredients just until incorporated.
Gently fold in grated carrots and nuts (if using).

Step 3: Bake the Cake

Pour the batter into the prepared pan and spread evenly with a spatula.
Bake for 12–14 minutes or until the top springs back when touched and a toothpick comes out clean.
Immediately turn the hot cake onto the prepared towel.
Peel off the parchment paper, then carefully roll the cake and towel together starting from the short end.
Let it cool completely on a wire rack (about 1 hour).

Step 4: Make the Cream Cheese Frosting

In a medium bowl, beat cream cheese and butter until smooth and creamy.
Add powdered sugar and vanilla extract and beat until light and fluffy.
Chill the frosting slightly if it’s too soft to spread.

Step 5: Assemble the Cake Roll

Once the cake is completely cool, gently unroll it.
Spread the cream cheese frosting evenly over the surface.
Carefully re-roll the cake without the towel, this time to keep the frosting inside.
Wrap the roll in plastic wrap and refrigerate for at least 1 hour to firm up.

Step 6: Serve & Garnish

Dust the top with powdered sugar just before serving.
Slice into ½- to 1-inch pieces and serve chilled or at room temperature.

Notes

Use Finely Grated Carrots – They blend better into the batter and keep the cake moist.
Roll While Warm – This prevents cracks and helps the cake “remember” its shape.
Cool Completely – Never frost a warm cake or it will melt the filling.
Chill Before Slicing – Refrigerating helps the cake set and makes clean cuts easier.
Dust Generously – Powdered sugar on the towel prevents sticking during the initial roll.

Prep Time: 25 minutes
Chill Time: 1 hour
Cook Time: 15 minutes
Cuisine: American