Carrot Cake Roll with Cream Cheese Frosting

Why You’ll Love This Recipe

I like that this cake roll delivers all the flavors of classic carrot cake but in a fun, easy-to-serve presentation. The warm spices, moist carrot base, and tangy cream cheese frosting are perfectly balanced. It’s a great dessert for holidays, birthdays, or any time I want to impress family and friends with something a little different.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• ¾ cup all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon salt

• 3 large eggs

• ½ cup granulated sugar

• 2 tablespoons brown sugar

• 2 teaspoons vanilla extract

• 2 cups finely grated carrots

• ½ cup walnuts or pecans, chopped (optional)

For the Cream Cheese Frosting:

• 1 package (8 oz) cream cheese, softened

• 1 cup powdered sugar

• 4 tablespoons unsalted butter, softened

• 1 teaspoon vanilla extract

directions

1. Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the parchment.

2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In another large bowl, beat eggs, granulated sugar, brown sugar, and vanilla until thick and pale. Gently fold in the dry ingredients, then stir in the grated carrots and nuts if using.

4. Spread the batter evenly into the prepared pan and bake for 12–14 minutes, or until the cake springs back when lightly touched.

5. While warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper. Roll the cake up in the towel, starting from the short end. Let it cool completely.

6. To make the frosting, beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.

7. Once the cake is cooled, unroll it gently, spread the cream cheese frosting evenly, then roll it back up without the towel.

8. Chill for at least 1 hour before slicing and serving.

Servings and timing

This recipe makes about 10–12 slices. Prep time is 20 minutes, bake time is 14 minutes, and cooling/frosting takes about 1 hour, for a total of about 1 hour and 35 minutes.

Variations

• I sometimes add shredded coconut or raisins for extra texture and flavor.

• For a lighter version, I reduce the powdered sugar in the frosting.

• I like dusting the finished roll with powdered sugar before serving for a classic look.

• A drizzle of caramel or white chocolate makes it extra special for holidays.

storage/reheating

I store the cake roll in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days. It also freezes well—once frosted, I wrap it in plastic and foil, then freeze for up to 2 months. I thaw it in the refrigerator overnight before serving.

FAQs

How do I keep the cake from cracking when rolling?

I roll the cake while it’s still warm in a powdered-sugar-dusted towel, which helps it hold its shape without breaking.

Can I make this cake roll ahead of time?

Yes, I often make it a day before serving and keep it chilled until ready to slice.

Can I use pre-shredded carrots?

I prefer grating fresh carrots since they’re finer and add more moisture than pre-shredded ones.

What nuts work best in carrot cake roll?

I usually use walnuts or pecans, but I can leave them out for a nut-free version.

Can I freeze slices individually?

Yes, I wrap each slice in plastic wrap and store them in a freezer-safe bag. This way I can thaw one piece at a time.

Conclusion

This Carrot Cake Roll with Cream Cheese Frosting is a dessert I always get compliments on. It’s moist, flavorful, and so pretty on the table. I like that it’s easier to make than it looks, and it combines everything I love about carrot cake in a unique rolled form. It’s a perfect make-ahead treat that’s guaranteed to impress.

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