Carrot Cake Roll

Bright, tangy, and lightly spiced, this rolled cake is a showstopper for brunch or dessert. Soft carrot sponge wraps a creamy filling for a sliceable treat that still feels homemade. Try pairing it with complementary carrot desserts like carrot patch cupcakes to make a cozy spread for guests.

Why You’ll Love This Carrot Cake Roll

• Soft, tender sponge with warm cinnamon and nutmeg flavor.
• Creamy, tangy filling balances the sweetness perfectly.
• Quick bake time makes it great for last-minute gatherings.
• Easy to slice for pretty, shareable servings.
• Stores well in the fridge for make-ahead serving.

Ingredients Needed

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Wet Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup grated carrots
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Filling

• 1 cup cream cheese, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Toppings / Optional

• 1/4 cup chopped walnuts or pecans (optional)

Step-by-Step Instructions 5

Step 1 — Prep oven and pan

Preheat the oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and grease lightly.

Step 2 — Mix dry ingredients

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

Step 3 — Beat eggs and add wet ingredients

In another bowl, beat eggs and sugar until thick and lemon-colored. Stir in grated carrots, oil, and vanilla.

Step 4 — Combine batter

Gradually add the dry ingredients to the wet mix and stir until just combined to avoid overmixing.

Step 5 — Bake the cake

Spread the mixture into the prepared pan and bake 15–20 minutes or until a toothpick comes out clean.

Step 6 — Roll and cool

Remove from oven and immediately roll the cake with the parchment paper into a log. Let it cool completely while rolled to set the shape.

Step 7 — Make filling and assemble

For the filling, beat cream cheese, powdered sugar, and additional vanilla until smooth. Unroll the cooled cake, spread the filling evenly, re-roll the cake, and chill for at least an hour before slicing and serving. Enjoy your carrot cake roll!

Serving Suggestions Carrot Cake Roll

• Dust with extra powdered sugar and serve with a dollop of whipped cream.
• Pair with coffee or a spiced chai for a cozy afternoon treat.
• Toasted nuts on top add crunch and visual appeal.
• Serve alongside a chocolate dessert like a chocolate cake roll trifle for a dessert table that covers all tastes.

Tips for Success Carrot Cake Roll

• Use a thin, even layer of batter so the cake rolls easily without cracking.
• Roll the cake while warm in parchment to train the sponge and prevent breaks.
• Chill thoroughly before slicing for clean, neat slices.
• Store wrapped in plastic in the fridge up to 3–4 days for best texture.
• If serving with roasted vegetables, try a side like bacon-wrapped roasted carrots for a savory-sweet contrast.

Variations

Here are a few easy ways to change it up:

• Add 1/4 cup raisins or shredded coconut to the batter for texture.
• Swap walnuts for pecans or omit nuts for a nut-free version.
• For a lighter filling, fold whipped cream into the cream cheese mixture for a mousse-like texture.

Follow us on Pinterest for more cozy ideas.

Carrot Cake Roll

Bright, tangy, and lightly spiced, this rolled cake features a soft carrot sponge wrapped around a creamy filling, making it the perfect treat for brunch or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Brunch, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Wet Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup grated carrots
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Filling

• 1 cup cream cheese, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Toppings / Optional

• 1/4 cup chopped walnuts or pecans (optional)

Method

 

Preparation

1. Preheat the oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper and grease lightly.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat eggs and sugar until thick and lemon-colored. Stir in grated carrots, oil, and vanilla.
4. Gradually add the dry ingredients to the wet mix and stir until just combined to avoid overmixing.
5. Spread the mixture into the prepared pan and bake for 15–20 minutes or until a toothpick comes out clean.
6. Remove from the oven and immediately roll the cake with the parchment paper into a log. Let it cool completely while rolled to set the shape.
7. For the filling, beat cream cheese, powdered sugar, and additional vanilla until smooth.
8. Unroll the cooled cake, spread the filling evenly, re-roll the cake, and chill for at least an hour before slicing and serving. Enjoy your carrot cake roll!

Notes

Use a thin, even layer of batter so the cake rolls easily without cracking. Roll the cake while warm in parchment to train the sponge and prevent breaks. Chill thoroughly before slicing for clean, neat slices. Store wrapped in plastic in the fridge up to 3–4 days for best texture. If serving with roasted vegetables, try a side like bacon-wrapped roasted carrots for a savory-sweet contrast.