Description
Okay, so you know how carrot cake is already pretty much perfect? Well, we took all that spiced, moist, carrot-filled goodness and rolled it up into this gorgeous spiral that’s basically a work of art you can eat. This Carrot Cake Roll is everything you love about traditional carrot cake — warm spices, tender texture, and that iconic cream cheese frosting — but in this elegant, slice-able form that looks like you went to pastry school (spoiler: you didn’t). The best part? It’s actually easier than making a layered carrot cake because there’s no stacking drama, no crumb coating stress, and way less chance of frosting disasters. Each slice reveals this beautiful swirl of spiced cake and creamy filling that’s basically spring on a plate.
Ingredients
For the Carrot Cake:
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3 large eggs, room temperature
- 2/3 cup granulated sugar
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots (about 3 medium carrots)
- Powdered sugar for dusting
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
For the Optional Extras:
- 1/2 cup chopped toasted pecans (for rolling into the filling)
- 1/4 cup mini chocolate chips
- Extra powdered sugar for dusting
- Cinnamon for sprinkling
Instructions
Preheat your oven to 375°F.
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Lay out a clean kitchen towel and dust it generously with powdered sugar — this is your rolling station.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat eggs until thick and pale, about 3-4 minutes with an electric mixer.
Gradually add granulated sugar, beating until the mixture is fluffy and light.
Beat in oil and vanilla until combined.
Fold in the flour mixture until just combined — don’t overmix.
Gently fold in the grated carrots until evenly distributed.
Pour batter into your prepared pan and spread it evenly to the corners.
Bake for 13-15 minutes until the cake springs back when lightly touched and starts pulling away from the edges.
Don’t overbake or it’ll crack when you roll it.
Immediately turn the hot cake out onto your powdered sugar-dusted towel.
Carefully peel off the parchment paper.
Starting from a short end, roll the cake up in the towel while it’s still warm.
Let it cool completely on a wire rack — this prevents cracking when you unroll it later.
Beat softened cream cheese and butter until light and fluffy, about 3-4 minutes.
Gradually beat in powdered sugar until smooth and creamy.
Add vanilla, cinnamon, and a pinch of salt.
Beat until the filling is smooth and spreadable — it should hold its shape but not be stiff.
Carefully unroll the cooled cake (it might crack slightly — totally normal and will be hidden).
Spread the cream cheese filling evenly over the cake, leaving about a 1/2-inch border.
If using pecans or chocolate chips, sprinkle them over the filling now.
Roll it back up without the towel this time — go slowly and trust the process.
Wrap the finished roll in plastic wrap and refrigerate for at least 2 hours or overnight.
This chilling time helps everything set and makes slicing much easier.
When ready to serve, dust with powdered sugar and slice with a sharp knife.
Notes
Slice with a sharp knife, wiping it clean between cuts for perfect slices.
Dust with powdered sugar just before serving for extra elegance.
Serve with a cup of coffee or a glass of cold milk.
A drizzle of caramel sauce takes it over the top.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~315 kcal
- Carbohydrates: ~45g
- Protein: ~5g