Go Back

Carrot Cake Roll with Cream Cheese Frosting Filling

This carrot cake roll combines the warm spices and moist texture of a classic carrot cake with a rich, tangy cream cheese filling. Its stunning spiral presentation makes it a showstopping dessert perfect for stress‐free entertaining and special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • ¾ cup all-purpose flour (95g), sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 3 large eggs room temperature
  • ⅔ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 cups finely grated carrots peeled before grating (about 200g)
  • 1 tbsp vegetable oil
  • ½ cup chopped walnuts or pecans optional
  • Powdered sugar for dusting the towel
For the Cream Cheese Filling
  • 8 oz cream cheese softened (225g)
  • ¼ cup unsalted butter softened (60g)
  • 1 tsp pure vanilla extract
  • 1 cup powdered sugar sifted (120g)

Equipment

  • 10×15-inch Jelly Roll Pan
  • Parchment paper
  • Electric mixer
  • Kitchen towel

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan by lining it with parchment paper and lightly greasing it.
  2. In a medium bowl, whisk together the ¾ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg until well combined.
  3. In a large mixing bowl, beat the 3 room-temperature eggs, ⅔ cup granulated sugar, and 1 teaspoon vanilla extract until the mixture becomes thick and pale (about 3-4 minutes with an electric mixer).
  4. Gently fold the dry ingredients into the egg mixture, then fold in the 2 cups of finely grated carrots and 1 tablespoon vegetable oil. If using, fold in the ½ cup chopped walnuts or pecans.
  5. Pour the batter into the prepared pan, spreading it evenly. Bake for about 10-12 minutes, or until the cake springs back when touched.
  6. Immediately invert the hot cake onto a clean kitchen towel that has been generously dusted with powdered sugar. Remove the parchment paper and roll the cake from the short end with the towel inside to form a spiral. Allow the cake to cool completely in this rolled position.
  7. For the cream cheese filling, beat the 8 oz softened cream cheese with ¼ cup softened butter and 1 teaspoon vanilla extract until smooth. Gradually add 1 cup sifted powdered sugar until well combined.
  8. Once the cake is completely cool, carefully unroll it, spread the cream cheese filling evenly over the surface (leaving a small border around the edges), and re-roll the cake without the towel.
  9. Refrigerate the rolled cake for at least an hour before slicing to allow the filling to set.

Notes

For best results, use freshly grated carrots and ensure your eggs are at room temperature to maximize volume. You can experiment with substitutes by using whole wheat or gluten-free flour blends in place of all-purpose flour, and switching walnuts for other nuts if desired. The cake should be rolled while still warm for a smooth spiral, and be sure to allow ample time for the filling to set in the refrigerator before serving.