Carrot Cake Roll

This carrot cake roll is spongy and warmly spiced, dotted with finely grated carrots, and layered with cream cheese filling for the perfect spring dessert rolled and sliced into a fun swirled design!

Why this recipe works

Not only does this carrot cake roll has all the same delicious flavors as a classic carrot cake, but you also create a fun, swirled presentation when you roll it snuggly together with smooth cream cheese frosting.

This roll, slice, and serve kind of cake is a fun twist on a classic and isn’t as difficult as it might seem. Cake rolls are a fantastic option when you’re looking for something to bring along to parties that isn’t a hassle to transport, like this carrot cake version for Easter, a pumpkin roll for Thanksgiving, or a Swiss roll for whenever. Though they may take a little more prep than your average rectangular cake, the swirled look is worth the small amount of extra effort!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CARROTS – Wash and peel carrots and then grate on a box grater or simply run them through your food processor fitted with the grater attachment. The number of carrots you need will depend on the size of the carrots. The carrots we used were particularly skinny and it took 6-8 carrots to yield 2 cups.

CAKE – The cake is light and moist, much like a chiffon cake. The oil adds moisture along with the carrots. This type of cake is malleable and easy to shape without cracking, which is exactly what you are looking for when making a cake roll.

How to Make Carrot Cake Roll

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 375°F. Line a jelly roll pan with parchment paper and spray with nonstick baking spray. Set aside.
2. In a small mixing bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
3. In a separate bowl, use a standing mixer or electric hand mixer to combine eggs and sugar until they are foamy and slightly pale.
4. Mix in the vanilla, vegetable oil, and grated carrots until fully combined.
5. With a rubber spatula, fold the flour mixture into the wet ingredients until combined.
6. Spread the batter into the prepared jelly roll pan.
7. Bake 15 minutes – the cake should be evenly browned across the top.
8. Remove the cake from the oven and allow to cool for 3-5 minutes.
9. Lay out a clean linen. Lift the cake from the pan and place on top of the linen, aligning one short edge of the cake with the side edge of the linen. (*see notes) Roll from short end to short end. Dusting the top of the cake with powdered sugar will help prevent the linen from sticking to the cake. Place the rolled cake on a cooling rack to cool to room temperature – about 30 minutes.
10. Meanwhile, prepare the cream cheese filling by beating together the butter and cream cheese until creamy. Add the vanilla and powdered sugar and beat for 2-3 minutes until smooth and fluffy.
11. Gently unroll the room-temperature cake onto a surface dusted with powdered sugar. Peel the parchment paper off of the cake as you unroll it if you have not already done so. The two ends will still be curled slightly; it’s best to leave them curled.
12. Spread the filling over the cake – leaving about an inch of space at the right-hand short edge (the filling will squish and fill out this space as you re-roll it.
13. Working from the left-hand side, re-roll the cake, tucking it as tightly as you can while maintaining that nice layer of cream cheese filling on the inside.
14. Wrap the log with plastic wrap, to ensure it holds its shape. Chill in the refrigerator (or the freezer) for at least one hour more, seam side down.
15. When ready to serve, unwrap the cake roll, dust with powdered sugar, and slice into approximately 1” pieces.

Frequently Asked Questions & Expert Tips

Yes, you can add either chopped pecans or walnuts. Fold them into the batter, or sprinkle them on top of the frosting before re-rolling.

Store leftover carrot cake roll (sliced or whole) in either an air-tight container or wrapped with plastic wrap kept in the refrigerator for 5-6 days.

Yes, to freeze a carrot cake roll, wrap it a few times with plastic wrap followed by a layer of aluminum foil and freeze for up to 1 month. Thaw at room temperature. You can also freeze the slices by wrapping them in plastic wrap and storing them in a large ziptop bag.

Serving Suggestions

It feels like a carrot cake roll is incomplete without a dusting of powdered sugar, though they can certainly be enjoyed without it as well. For serving, cut the log into 1-inch slices. Chilling the cake roll before slicing will help you achieve clean cuts, enjoy!

More Carrot Cake Recipes

• Carrot Cake Trifle
• Carrot Cake Pancakes
• Carrot Cake Mix Cookies
• Carrot Cake Sandwich Cookies
• Carrot Cake Truffles

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