Carrot Cake Roll with Cream Cheese Frosting Filling Recipe: A Cozy Springtime Delight
Is there a more comforting scent than warm cinnamon and nutmeg mingling with the sweet earthiness of baked carrots? For me, the smell of carrot cake is pure nostalgia. It reminds me of sunshine, family gatherings, and that perfect moment when you take a bite of something both decadent and deeply familiar.
This Carrot Cake Roll with Cream Cheese Frosting Filling Recipe isn’t just a dessert; it’s an experience. Unlike a dense layer cake, this light, springy sponge cake is infused with those classic spices, then lovingly rolled around a thick, creamy, and tangy cream cheese filling. The whole process, from the golden batter to the final dusting of powdered sugar, feels like a little kitchen ritual—one that yields a stunning, festive centerpiece that’s far easier to achieve than you might think.
Why You’ll Love This Carrot Cake Roll
This isn’t just another cake recipe; it’s a showstopper that feels special without being intimidating.
Ultimate Comfort: It delivers all the warm, cozy spice and tender crumb of classic carrot cake in a lighter, elegant form.
Stunning Presentation: The tight spiral of cake and creamy filling looks impressive and immediately draws the eye, making it perfect for holidays or brunches.
Perfect Texture Balance: You get the moist, springy cake against the cold, silky smooth, and slightly tangy cream cheese filling in every single bite.
Surprisingly Simple: The cake bakes quickly, and the “rolling trick” is a simple technique that guarantees success.
I’ll never forget the first time I made this for my husband’s family brunch. His notoriously picky younger brother, Leo, is a self-proclaimed chocolate purist. He eyes any cake that isn’t deep, dark cocoa with suspicion. As everyone else was raving, Leo quietly cut himself a small slice, skeptical. The moment he tasted the contrast between the warm spice of the cake and the cool, tangy cream cheese frosting, his whole demeanor changed. He didn’t just eat it; he savored it. By the end of the day, Leo—the chocolate loyalist—had asked me for the Carrot Cake Roll recipe, declaring it was the one non-chocolate dessert he could truly love.
What Makes It Special
The magic of this Carrot Cake Roll with Cream Cheese Frosting Filling lies in a few key ingredients and preparation techniques.
Finely Grated Carrots: Using finely grated carrots ensures they melt into the cake batter, providing moisture and sweetness without an overly chunky texture.
The Spice Blend: A generous tablespoon of ground cinnamon, coupled with other warm spices, creates that deep, inviting aroma and classic carrot cake flavor.
Room Temperature Eggs: Crucial for achieving maximum volume when beating the eggs and sugar, which results in a light, springy cake sponge essential for rolling.
Tangy Cream Cheese Frosting: The filling balances the cake’s sweetness. Using room-temperature cream cheese and butter ensures the filling whips up into a flawless, velvety smooth texture.
Making It Happen: The Rolling Technique Unveiled
The secret to a perfect Carrot Cake Roll is conquering the roll itself. It’s easier than you think!
We start by preparing our cake sponge. Whisk the dry ingredients—flour, baking powder, soda, salt, and cinnamon—in one bowl. In your mixer, you’ll beat the room-temperature eggs, sugar, and vanilla until they are pale, fluffy, and have doubled in volume. This aeration is what gives the cake its flexibility. Gently fold the dry mix into the wet, then carefully incorporate the shredded carrots. You want a light touch to keep that airy structure.
The thin batter is spread onto a parchment-lined jelly roll pan and bakes quickly—about 10 to 12 minutes—until it’s golden and a toothpick comes out clean. Do not overbake, or your cake will crack!
The crucial step comes the moment the cake leaves the oven. Immediately invert the hot cake onto a clean, generously powdered-sugar-dusted kitchen towel. Peel off the parchment paper. While the cake is still piping hot, you must roll it up starting from a short end, using the towel as your guide. This traps the steam, setting the cake’s “memory” so it cools in the perfect spiral shape. Let it cool completely—this is the hardest part!
While it cools, whip up your cream cheese frosting filling: beat the butter and cream cheese until silky, then add the vanilla and powdered sugar. When the cake is fully cooled, gently unroll it, spread the thick layer of creamy filling edge to edge, and then gently re-roll the cake without the towel. A quick chill firms everything up, and you’re left with a gorgeous spiral ready for its final dusting of powdered sugar.
You Must Know: Tips for a Flawless Cake Roll
Prep the Pan: Ensure the parchment paper hangs over the sides of your pan by at least an inch. This acts as a sling to lift the baked cake easily.
Generous Dusting: Use at least half a cup of powdered sugar to coat your kitchen towel. This prevents the hot cake from sticking to the towel.
Roll While Hot: This is non-negotiable. Rolling the cake while it’s still hot and flexible prevents cracking once it cools.
Room Temperature for Frosting: Use room-temperature cream cheese and butter. If they are cold, the frosting will be lumpy. Beat them until velvety smooth before adding the sugar.
Don’t Overbake: An overbaked cake is dry and will certainly crack when you try to roll it. Take it out as soon as the toothpick test is passed.
Serving Ideas
The simplicity of this Carrot Cake Roll makes it shine. Serve thin slices alongside a small scoop of good vanilla bean ice cream or a dollop of fresh whipped cream.
Coffee Pairing: A hot cup of robust, freshly brewed coffee or a creamy latte is the perfect match for the cake’s warm spices.
Tea Pairing: For an afternoon treat, pair it with a spiced chai tea or a simple Earl Grey.
Dessert Wine: A light, slightly sweet sparkling wine or a late-harvest Riesling complements the spice and tanginess of the frosting.
Make It Different: Substitution & Customization
The base Carrot Cake Roll recipe is flexible for flavor and diet tweaks.
Nuts and Raisins: Fold in 1/2 cup of toasted chopped pecans or walnuts and/or 1/4 cup of golden raisins with the carrots for extra texture.
Gluten-Free Option: Substitute the all-purpose flour with a high-quality gluten-free all-purpose baking blend (ensure it contains xanthan gum).
Citrus Zest: Add the zest of half an orange to the frosting for a bright, aromatic lift that complements the carrots and cream cheese.
Spice Intensity: For a bolder flavor, add 1/4 teaspoon of ground nutmeg and a pinch of ground cloves to the dry mixture.
Storage and Reheating Recipe Tips
Storage: The finished Carrot Cake Roll must be stored in an airtight container in the refrigerator for up to 4 days because of the cream cheese filling.
Freezing: Wrap the chilled, unfrosted cake roll tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, then unroll, frost, and re-roll.
Serving Temperature: While it needs to be stored cold, the cake is best enjoyed slightly chilled or brought to a cool room temperature (about 15–20 minutes out of the fridge) to soften the frosting and enhance the flavors.
Success Tips
Cool Completely: Do not apply the cream cheese frosting until the cake is completely cooled—at least 45 minutes to an hour. Warm cake will melt the butter and turn your frosting into a liquid mess.
Towel Choice: Use a thin, lint-free cotton or linen kitchen towel. A thick terry cloth towel will leave indentations on your cake.
Tidy Edges: After chilling, you can clean up the presentation by using a sharp knife to slice about 1/4 inch off each end.
Frequently Asked Questions (FAQ)
Q: Why did my cake crack when I unrolled it?
A: This usually happens for two reasons: The cake was overbaked (too dry) or it wasn’t rolled immediately while hot. Make sure you take it out right on time and roll it up right away so it sets that flexible shape.
Q: Can I use store-bought shredded carrots?
A: Yes, but they are often too thick. It’s best to pulse them in a food processor or grate them finely yourself. Large carrot pieces can create weak spots in the cake, making it prone to cracking.
Q: How far in advance can I make this?
A: You can bake the cake a day ahead and store it rolled up in the towel at room temperature. The frosting can also be made a day ahead and stored in the fridge. Assemble the whole Carrot Cake Roll no more than 1 day before serving for the freshest taste.
Q: What if I don’t have a 10×15 inch jelly roll pan?
A: You can use a standard half-sheet pan (12×17 inches), but your cake will be slightly thinner and will bake a minute or two faster, so keep a close eye on it.
Q: My cream cheese frosting is too runny. What should I do?
A: Your butter and cream cheese may have been too warm, or you may have added too much vanilla. Try adding a tablespoon or two more of powdered sugar and beating it well. If it’s still too loose, chill the frosting in the refrigerator for 15 minutes to firm it up before spreading.
| Feature | Detail |
| Prep time | 30 minutes |
| Cook time | 10 minutes |
| Total time | 1 hour 25 minutes (includes cooling and chilling) |
| Servings | 10–12 slices |
| Category | Dessert |
| Difficulty | Medium |
| Cuisine | American |
| Yield | 1 roll |
Ingredients
Cake:
¾ cup all-purpose flour (98 grams)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon (6 grams)
3 large eggs, at room temperature
2/3 cup granulated sugar (134 grams)
1 teaspoon vanilla extract (5 grams)
2 tablespoons vegetable oil
1 ¾ cups finely grated carrots (230 grams)
Powdered sugar, for dusting
Cream Cheese Frosting Filling:
8 ounces cream cheese, at room temperature
5 tablespoons butter, at room temperature
1 teaspoon vanilla extract (5 grams)
2 cups powdered sugar (203 grams)
Instructions
Preheat oven to $350^\circ \text{F}$. Line a $10 \times 15$ inch jelly roll pan (or cookie sheet with a raised edge) with parchment paper. Allow the parchment paper to come at least 1 inch above the sides of the pan for easy lifting of the finished cake. Spray the parchment paper with non-stick cooking spray.
Sprinkle a large, clean kitchen towel very generously with powdered sugar (use at least $1/2$ cup). Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl or the bowl of a stand mixer, beat the eggs, sugar, and vanilla for 1 minute at high speed until pale and fluffy.
Add the vegetable oil and mix just until combined.
Pour the dry mixture into the wet mixture and stir gently just until combined.
Fold in the grated carrots.
Spread the cake batter evenly into the prepared jelly roll pan, spreading all the way to the edges. Bake for 10–12 minutes until a toothpick inserted into the center comes out clean (do not underbake).
As soon as the cake comes out of the oven, turn the cake out of the pan onto the sugared towel. Peel away the parchment paper carefully.
Immediately fold the end of the towel over one of the short ends of the cake. Roll the cake up into the towel, starting at the short end. Set the cake aside to cool to room temperature, about 45 minutes.
While the cake is cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese and butter with an electric mixer until smooth and creamy. Add the vanilla extract and powdered sugar and mix on low speed until combined, then increase to medium until the frosting is light and fluffy.
Very gently, unroll the cooled cake roll and be sure it is fully released from the towel. Spread the frosting onto the cake, edge to edge. Re-roll the cake gently, without the towel. Transfer the cake roll to a plate, seam side down.
Chill the cake roll in the refrigerator for 30 minutes to firm up the filling. Dust with powdered sugar before slicing and serving.
