Carrot Cake Roll

On a rainy Sunday morning, I decided to brighten our weekend with a homemade Carrot Cake Roll. As the sweet aroma of cinnamon and carrot filled the kitchen, my youngest peeked over the counter and asked if it tasted like “warm hugs.” That innocent line made me smile—it captured exactly what I wanted this dessert to feel like.

Rolling the cake around that creamy filling was therapeutic—my hands dusted with powdered sugar, the pan lined with a damp towel to help it shape just right. It reminded me how simple techniques can produce something elegant and memorable.

This cake roll feels fancy but is surprisingly straightforward—minimalist in prep, but big in flavor. It’s cozy, nostalgic, and perfect to share slices and stories with family.

I’m excited to share my version of Carrot Cake Roll—moist, spiced, and swirled with dreamy cream cheese filling.

Short Description

A tender carrot sponge cake flavored with warm spices, rolled around smooth cream cheese filling—presented as an elegant, comforting dessert perfect for special occasions or everyday indulgence.

Ingredients

For the cake

• 3 large eggs
• ¾ cup granulated sugar
• ½ cup finely grated carrots (about 2 small carrots)
• ⅓ cup vegetable oil
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt

For the filling

• 8 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar (add more if you like it sweeter)
• ½ teaspoon vanilla extract

Optional add-ins

• A sprinkle of chopped walnuts or raisins in the filling
• Zest of orange for a bright citrus note

Tools Needed

• 10×15-inch jelly roll pan
• Parchment paper
• Clean kitchen towel
• Hand mixer or whisk
• Spatula

Cooking Instructions

Step 1: Prepare the pan
Preheat oven to 350°F. Line jelly roll pan with parchment and lightly grease.

Step 2: Whisk wet ingredients
In a bowl, whisk eggs and sugar until light and thick. Stir in the grated carrots and oil until well combined.

Step 3: Add dry ingredients
Gently fold in flour, baking powder, cinnamon, nutmeg, and salt until just mixed. The batter should be smooth and fluffy.

Step 4: Bake the cake
Spread batter evenly in the pan. Bake for 12–15 minutes until cake springs back lightly when touched.

Step 5: Roll the cake
While still warm, turn cake onto a clean towel dusted with powdered sugar. Peel off parchment, roll cake up in the towel from short end, and let cool completely rolled.

Step 6: Make the filling
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mix until creamy. If using walnuts or orange zest, fold them in now.

Step 7: Fill and re-roll
Unroll cooled cake, spread filling evenly over surface, leaving a small border. Re-roll without towel, wrap in plastic, and chill for 1–2 hours.

Step 8: Finish and serve
Trim the ends for neat appearance. Dust with powdered sugar or decorate with chopped nuts. Slice and serve chilled.

Why You’ll Love This Recipe

• It looks elegant but comes together in under an hour (plus chill time).
• Perfect mix of moist, spiced cake and tangy cream cheese swirl.
• Great for sharing slices on holidays or as an uplifting weekend treat.
• Easily customizable with citrus zest or mix-ins.

Helpful Tips and Cooking Notes

• Dust towel generously with powdered sugar to prevent sticking when rolling.
• Let the cake cool rolled to keep its curved shape without cracks.
• Chill before slicing—this helps firm up filling and makes clean cuts.
• Make ahead: bake roll one day, fill and slice the next for stress-free serving.

Nutritional Benefits & Fun Facts

Carrots here add natural sweetness and vitamin A. Using oil keeps the cake moist without butter. Cream cheese brings a smooth, tangy contrast to the sweeter cake. Roll cakes have old-world charm—rolled sponge designs date back centuries as easy festive treats.

Final Dish & Serving Suggestions

Imagine a soft orange spiral, creamy and fragrant, dusted with powdered sugar, and ready to slice. Each bite is spiced and slightly tangy, with a whisper of carrot sweetness.

Serve with a dusting of cocoa or alongside fresh berries and a cup of tea or coffee. Beautiful on a brunch table or finishing off a cozy family dinner.

Storage and Reheating Tips

• Store roll wrapped in plastic in fridge for up to 3 days.
• Slices hold shape best when chilled.
• Freeze slices individually wrapped for up to a month—thaw in fridge before serving.
• If edges dry slightly, brush with a bit of milk or orange juice before serving.

Frequently Asked Questions (FAQs)

1. Can I substitute Greek yogurt for cream cheese?
You can swap half the cream cheese for Greek yogurt for a lighter filling, though texture will be softer.

2. What if I don’t have a jelly roll pan?
Use a rimmed baking sheet of similar size. The key is a shallow pan with even baking.

3. Can I add nuts or raisins?
Yes—fold in about ¼ cup chopped nuts or raisins into the filling for texture.

4. Why roll the cake while warm?
Rolling warm helps the cake shape without cracking and cools in the spiral form.

5. How do I get clean slices?
Chill the roll first, then use a sharp serrated knife—wipe between cuts for neat slices.

Final Thoughts

This Carrot Cake Roll is simple but special—a blend of cozy spices, creamy filling, and heartfelt presentation. It’s become a weekend favorite in my family and I hope it becomes one in your home too. If you make it, drop a comment with your touches—I love hearing how you make it yours!