Carrot Cake Roll with Cream Cheese Frosting

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A swirl of cinnamon-kissed carrot cake wrapped around rich cream cheese frosting? Yes, please! This Carrot Cake Roll with Cream Cheese Frosting is the ultimate springtime showstopper, perfect for Easter brunch, Mother’s Day, or when you’re craving something cozy and elegant.

What makes this cake special isn’t just its delicious flavor, but its stunning presentation. That swirl of moist, spiced carrot cake hugging creamy frosting makes it feel like something straight from a bakery window. Bonus? It’s easier to make than it looks—and you don’t even need a mixer!

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What Kind of Carrots Should I Use?

Freshly grated carrots are essential for both moisture and flavor in this recipe. Pre-shredded carrots from a bag tend to be dry and too thick, which won’t blend as well into the cake batter. Use the small holes of a box grater for the best texture—your cake will thank you!

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Ingredients for the Carrot Cake Roll with Cream Cheese Frosting

Carrots – The star of the show. Freshly grated for moisture and natural sweetness.

All-purpose flour – Provides structure to the sponge while keeping it soft enough to roll.

Baking powder & baking soda – These leaveners work together to give the cake its airy lift.

Cinnamon, nutmeg, and cloves – A trio of warm spices that elevate the flavor.

Salt – Enhances all the other flavors and balances the sweetness.

Eggs – Help with structure and give the cake its pliable texture.

Granulated sugar – Adds sweetness and helps stabilize the eggs when whipped.

Vanilla extract – A dash of vanilla rounds everything out.

Vegetable oil – Keeps the cake moist and easy to roll.

Cream cheese – The rich and tangy base for the frosting.

Powdered sugar – Sweetens and thickens the frosting.

Butter – Adds silkiness to the cream cheese filling.

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How To Make the Carrot Cake Roll with Cream Cheese Frosting

Step 1: Prepare the Baking Sheet

Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Preheat your oven to 350°F (175°C).

Step 2: Mix the Dry Ingredients

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

Step 3: Whip the Eggs and Sugar

In a large bowl, whisk the eggs and granulated sugar until the mixture becomes thick, pale, and doubled in volume. This creates the airy base for the sponge.

Step 4: Add the Wet Ingredients

Gently mix in the vanilla extract and oil until just combined. Fold in the grated carrots.

Step 5: Combine and Bake

Gradually fold the dry ingredients into the wet mixture. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-14 minutes, or until the cake springs back when touched.

Step 6: Roll It Up

While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake up in the towel from the short end. Let it cool completely.

Step 7: Make the Frosting

Beat together softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Step 8: Fill and Finish

Unroll the cooled cake, spread an even layer of frosting, then gently re-roll it. Trim the edges if desired and dust with powdered sugar or crushed walnuts for a pretty finish.

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How to Serve and Store This Carrot Cake Roll

To serve, slice the roll into clean spirals using a serrated knife. It’s best enjoyed chilled or at room temperature. This dessert pairs beautifully with a cup of coffee or a spring-themed tea.

Store the carrot cake roll in the refrigerator wrapped tightly in plastic wrap or in an airtight container. It will stay fresh for up to 4 days. You can also freeze it (frosted or unfrosted) for up to 2 months—just make sure it’s well wrapped. Thaw in the fridge overnight before serving.

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Frequently Asked Questions

How do I keep my cake roll from cracking?

Be sure to roll the cake while it’s still warm. This makes it flexible and prevents cracks. Also, don’t overbake—it should be soft and springy.

Can I use pre-shredded carrots?

It’s not recommended. Pre-shredded carrots are too dry and coarse. Freshly grated carrots give the best moisture and texture.

Can I make this ahead of time?

Yes! The cake roll can be made a day or two in advance. Keep it refrigerated until you’re ready to serve.

What if I don’t have a jelly roll pan?

You can use a rimmed baking sheet that’s close in size (10×15 inches). Just make sure it has edges so the batter doesn’t overflow.

Can I add nuts or raisins?

Absolutely! Fold in 1/2 cup chopped walnuts or golden raisins with the grated carrots if you want extra texture and flavor.

Can I use store-bought frosting?

You could, but homemade cream cheese frosting makes a world of difference in both taste and texture. It’s worth the few extra minutes!

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Want More Cake Roll Ideas?

If you love this carrot cake roll, you’ll definitely want to try these next:

• Strawberry Cheesecake Cupcakes for a fruity and creamy twist.
• Cinna Bun Cake to bring that ooey-gooey cinnamon magic into your dessert game.
• Strawberry Cheesecake Donut Holes for bite-sized indulgence.
• Triple Chocolate Banana Bread if you crave decadence.
• Strawberry Crunch Cheesecake Salad to switch it up with a creamy, no-bake favorite.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you swirl in any extras like nuts or pineapple? Maybe topped it with a drizzle of caramel?

I love seeing how you make these recipes your own. Tag me or comment with your take—questions are always welcome. Let’s make baking even more fun together.

Find more of my daily treats and dessert ideas on Pinterest: Life with Nina

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