The Carrot Cake Roll is a delightful twist on classic carrot cake, featuring moist, spiced cake filled with a creamy, tangy cream cheese frosting all rolled up into a beautiful spiral. You’ll notice the warm flavors of cinnamon and nutmeg mingling with the sweet carrots, while the luscious filling adds a smooth and rich contrast to every bite.
I love making this cake roll because it feels special but is easier to handle than a traditional layered carrot cake. Plus, it always impresses guests with its pretty swirls and festive look. One of my favorite tips is to make sure the cake is cooled just right before rolling it to prevent cracking — it makes all the difference!
Serving this cake roll with a simple dusting of powdered sugar or a few chopped walnuts on top adds a nice touch. I often bring it to gatherings because it’s a crowd-pleaser and pairs perfectly with a cup of coffee or tea. Every time I slice into it, I’m reminded of cozy afternoons and the comforting flavors of homemade treats.
Key Ingredients & Substitutions
Carrots: Fresh, finely grated carrots give the cake moisture and subtle sweetness. I like using medium-sized carrots for ease. If you’re short on time, pre-shredded carrots from the store work well too.
Flour: All-purpose flour is perfect here for a soft but sturdy cake. For a gluten-free twist, try a blend designed for baking, but keep an eye on texture—it might be a bit more delicate.
Vegetable oil: This keeps the cake moist without altering flavor. You can swap it for melted coconut oil or light olive oil for a different note.
Eggs: Eggs help the cake rise and hold together. Make sure they’re at room temperature for the best mix and volume when beating with sugar.
Cream cheese filling: Softened cream cheese and butter create a smooth, rich filling. For dairy-free options, use vegan cream cheese and margarine, but the texture might be lighter.
Nuts: Pecans or walnuts add nice crunch and flavor. You can skip them or swap for toasted almonds or pumpkin seeds if you prefer.
How Do You Roll the Cake Without Cracking It?
Rolling the cake when it’s warm is key to avoid cracks. Follow these simple tips:
- Once baked, invert the cake onto a powdered sugar-dusted towel. The sugar prevents sticking.
- Peel off parchment paper carefully.
- Starting at the short end, roll the cake up with the towel inside. Rolling while warm helps it hold shape without cracking.
- Let it cool completely in the roll shape before unrolling to add the filling.
- This technique keeps your cake soft and flexible, making for a smooth, beautiful roll.
Equipment You’ll Need
- Jelly roll pan (15×10 inches) – I recommend this size to get a thin, even cake for easy rolling.
- Parchment paper – helps prevent sticking and makes removing the cake easier.
- Electric mixer – makes whipping eggs and filling lots faster and smoother.
- Spatula or offset spatula – perfect for spreading the cream cheese filling evenly.
- Cooling rack – helps the cake cool completely without sogginess before filling.
Flavor Variations & Add-Ins
- Use chopped dried pineapple or shredded coconut in the filling for extra flavor and texture.
- Add a pinch of nutmeg or ginger to the cake to enhance the warm cinnamon flavor.
- Swap the nuts for toasted shredded coconut for a tropical twist.
- For a lighter option, try Greek yogurt mixed into the cream cheese filling instead of butter.
How to Make a Yummy Carrot Cake Roll
Ingredients You’ll Need:
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/4 cup chopped pecans or walnuts (optional)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- Chopped pecans or walnuts
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12-15 minutes to bake. Then, you’ll need at least 1 hour to chill the cake roll in the fridge before slicing and serving. So plan for around 1 hour and 40 minutes in total!
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, beat the eggs and sugar for 3 to 4 minutes until thick and pale. Slowly mix in the vegetable oil and vanilla extract until blended. Gradually add the dry ingredients and mix just until combined. Finally, fold in the grated carrots and nuts if you’re using them.
2. Bake and Roll the Cake:
Pour the batter evenly into your prepared pan and spread it out smoothly. Bake for 12 to 15 minutes until the cake springs back when you lightly touch it or a toothpick inserted in the center comes out clean. While the cake is still warm, flip it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at one short edge, roll the cake up with the towel inside to keep it soft and flexible. Place it seam side down on a cooling rack and let it cool completely.
3. Make the Filling and Assemble:
While the cake cools, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla and beat again until fluffy. When the cake is completely cool, unroll it gently and spread the cream cheese filling evenly. Roll it back up without the towel. Spread any leftover filling on the outside and sprinkle nuts on top for a pretty finish. Chill the roll in the refrigerator for at least 1 hour before slicing and serving.
Enjoy your delicious Carrot Cake Roll—it’s a sweet treat that’s sure to please!
Can I Use Frozen Grated Carrots for the Cake?
Yes, you can! Just make sure to thaw and drain any excess moisture before folding them into the batter to avoid a soggy cake.
How Do I Prevent the Cake from Cracking When Rolling?
Roll the cake while it’s still warm using a powdered sugar-dusted kitchen towel. This makes the cake pliable and less likely to crack. Let it cool completely rolled up before unrolling to add the filling.
Can I Make the Cake Roll Ahead of Time?
Definitely! Once assembled, wrap it tightly and refrigerate for up to 2 days. Just slice and serve straight from the fridge or let it sit at room temperature for 10 minutes before serving.
What’s the Best Way to Store Leftovers?
Keep any leftover cake roll well wrapped in plastic wrap or in an airtight container in the fridge. It will stay fresh for about 3 to 4 days.
