This Carrot Cake Roll with Cream Cheese Frosting Filling is a perfect combination of moist, flavorful carrot cake and a smooth, tangy cream cheese frosting. Whether for a special occasion or a simple treat, it’s a showstopper that’s both delicious and visually stunning.

Why You’ll Love This Recipe

I love this carrot cake roll because it’s the perfect dessert to satisfy my sweet tooth. The cake itself is moist, flavorful, and light, while the cream cheese frosting adds the perfect tangy sweetness. The best part is how easy it is to make this beautiful roll, even though it looks impressive. It’s a unique twist on the classic carrot cake and something I’m sure anyone who loves carrot cake will enjoy!

Ingredients

3 eggs

2/3 cup granulated sugar

2 tablespoons vegetable oil

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1 teaspoon baking powder

2 teaspoons cinnamon

1/4 teaspoon salt

1 cup grated carrots (about 2 medium carrots)

Powdered sugar, for dusting

For the cream cheese frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring the paper extends up the sides.

In a medium bowl, beat the eggs and granulated sugar together until thick and pale, about 3 minutes. Add the vegetable oil and vanilla extract, mixing until combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture until well combined.

Gently fold in the grated carrots.

Pour the batter into the prepared jelly roll pan, spreading it out evenly.

Bake for 12-15 minutes, or until the cake springs back when lightly pressed in the center.

While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.

Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper and then roll the cake up in the towel, starting from the short side.

Allow the cake to cool completely while rolled up in the towel, about 30 minutes.

While the cake cools, make the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, 1/2 cup at a time, and beat until fluffy. Stir in the vanilla extract.

Once the cake has cooled, carefully unroll it and spread the cream cheese frosting evenly over the top.

Re-roll the cake without the towel, then place it seam side down on a serving platter.

Servings and Timing

Servings: 8-10 slices

Preparation time: 15 minutes

Cooking time: 12-15 minutes

Cooling time: 30 minutes

Total time: About 1 hour

Variations

Nuts: Add chopped walnuts or pecans to the batter for some extra crunch and flavor.

Spices: I love adding a pinch of nutmeg or ginger to the cinnamon for an added depth of flavor.

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Frosting: Try using mascarpone cheese instead of cream cheese for a different twist on the frosting.

Storage/Reheating

To store, wrap the carrot cake roll tightly in plastic wrap or place it in an airtight container. It will keep in the fridge for up to 3 days. For longer storage, I recommend freezing it. Wrap the roll in plastic wrap and foil and freeze for up to 2 months. To thaw, leave it in the fridge overnight and then bring it to room temperature before serving.

FAQs

How do I prevent my carrot cake roll from cracking?

To prevent cracking, make sure to roll the cake immediately after baking, while it’s still hot, and let it cool in the towel. The towel helps to shape the roll and keep it from cracking as it cools.

Can I use store-bought frosting for this recipe?

Yes, you can use store-bought cream cheese frosting if you’re short on time. However, homemade frosting is usually much creamier and adds a richer flavor to the cake.

Can I make this recipe in advance?

Yes, you can make the carrot cake roll a day or two in advance. Just store it in the fridge, wrapped tightly. It’s actually a great dessert to prepare ahead of time for a party or gathering!

Can I substitute the eggs in this recipe?

You could try substituting the eggs with a flax egg or a store-bought egg replacer if you are following a vegan or egg-free diet, but it may change the texture slightly.

What kind of flour should I use for this carrot cake roll?

For the best texture, I recommend using all-purpose flour. However, you can substitute it with a gluten-free flour blend if needed, just make sure it’s one that works cup-for-cup with regular flour.

Conclusion

This carrot cake roll with cream cheese frosting is a delicious dessert that’s perfect for any occasion. The soft and moist cake, combined with the tangy frosting, creates a wonderful balance of flavors that everyone will love. Whether you’re making it for a special celebration or simply treating yourself, this dessert is sure to impress!

Recipe:

Carrot Cake Roll with Cream Cheese Frosting Filling

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Print Recipe

This Carrot Cake Roll with Cream Cheese Frosting is the perfect dessert for any occasion. A soft and moist carrot cake is paired with a smooth, tangy cream cheese frosting that’s easy to make yet looks impressive. This unique twist on classic carrot cake will satisfy your sweet tooth and wow your guests with its delicious flavor and stunning presentation. Ideal for holidays, parties, or a simple treat, this carrot cake roll is bound to become a family favorite!

Total Time: 1 hour
Yield: 8-10 slices

Instructions

Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
Beat eggs and sugar until thick and pale. Add oil and vanilla extract.
Whisk flour, baking powder, cinnamon, and salt together and fold into the egg mixture. Add grated carrots and mix gently.
Spread the batter into the prepared pan and bake for 12-15 minutes, or until it springs back when pressed.
Dust a clean kitchen towel with powdered sugar. Remove the cake from the oven, invert it onto the towel, peel off parchment paper, and roll it up in the towel. Let it cool for about 30 minutes.
For the frosting, beat softened cream cheese and butter, then gradually add powdered sugar. Stir in vanilla extract.
Once the cake cools, unroll it and spread the frosting. Re-roll without the towel and place seam-side down on a platter.