Carrot Cake Roll is the show-stopping dessert you didn’t know you needed in your life. This sweet and spiced roll combines everything you love about traditional carrot cake—moist texture, warm cinnamon and nutmeg, and creamy frosting—into a beautiful spiral that’s both fun to make and irresistible to eat. If you’re a fan of carrot cake but want something that feels a little more festive, this cake roll delivers elegance and comfort in every slice.
The tender sponge cake wraps around a rich cream cheese frosting that sets up beautifully in the fridge, making it a perfect make-ahead dessert for holidays, birthdays, or any special occasion. And don’t worry—rolling it up is easier than you think, especially with my step-by-step guidance.
Ingredients
Here’s everything you’ll need for both the carrot cake roll and the dreamy cream cheese frosting.
For the Cake:
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¾ cup all-purpose flour (90g)
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2 teaspoons ground cinnamon
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½ teaspoon salt
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1 teaspoon baking powder
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¼ teaspoon ground ginger
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¼ teaspoon ground nutmeg
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3 large eggs
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⅔ cup granulated sugar
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2 tablespoons vegetable oil
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2 teaspoons vanilla extract
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2 cups shredded carrots (about 2–3 medium carrots, 200g)
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Powdered sugar (for dusting and rolling)
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Food coloring (optional, for decoration)
For the Cream Cheese Frosting:
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8 ounces cream cheese, room temperature
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3 cups powdered sugar, sifted (360g)
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½ cup butter, room temperature (113g)
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1 teaspoon vanilla extract
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1 teaspoon lemon extract
How to Make Carrot Cake Roll
Making a cake roll might seem intimidating, but with the right technique, it’s surprisingly straightforward—and the results are so worth it.
Step 1: Prepare the Pan
Preheat your oven to 375°F (190°C). Line a 10”x15” jelly roll or quarter sheet pan with parchment paper. Leave about an inch of overhang on the sides—this makes lifting the cake out of the pan super easy.
Step 2: Mix the Dry Ingredients
Sift together the flour, salt, baking powder, cinnamon, ginger, and nutmeg into a medium mixing bowl. Whisk to combine and set aside.
Step 3: Make the Wet Batter
In a large mixing bowl, whisk the eggs, vanilla extract, and sugar until the mixture becomes lighter in color and slightly thickened. Stir in the grated carrots.
Step 4: Combine and Bake
Gently fold the dry ingredients into the wet mixture just until combined. Don’t overmix—you want a light, tender crumb. Spread the batter evenly into the prepared baking sheet using a spatula. The layer will be thin, but that’s exactly how it should be.
Bake for 13–15 minutes, or until the center springs back when lightly touched. While it bakes, prepare a clean kitchen towel by dusting it generously with powdered sugar.
Step 5: Roll the Cake
Once the cake is done, immediately lift it out of the pan and invert it onto the sugared towel. Carefully peel away the parchment paper, then gently roll the cake up in the towel, starting from a short side. This step helps the cake “learn” its rolled shape as it cools.
Place the rolled-up cake on a wire rack and let it cool completely before frosting.
Step 6: Make the Frosting
Beat the cream cheese and butter until smooth and fluffy. Add the vanilla, lemon extract, and sifted powdered sugar, and continue mixing until light and creamy. Reserve about ¼ cup of the frosting if you plan to pipe decorative carrots on top later.
Step 7: Fill and Roll Again
Carefully unroll the cooled cake and spread the cream cheese frosting evenly across the surface, leaving about ½ inch bare on the edges to prevent overflow when re-rolling.
Roll the cake back up (without the towel this time), wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to set.
Step 8: Decorate (Optional)
Divide the reserved frosting into two bowls and tint one orange and one green if you’d like to pipe little carrots on top of the cake. Place each color into a piping bag and decorate the top of the cake after it’s chilled. Finish with a dusting of powdered sugar.
Helpful Tips
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Room Temperature Ingredients: Make sure your eggs, butter, and cream cheese are all at room temp for the smoothest texture.
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Dust That Towel! A generous layer of powdered sugar prevents sticking when rolling the warm cake.
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Roll While Warm: Always roll the cake while it’s still warm to avoid cracking.
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Trim the Edges: After refrigerating, cut a small slice off each end for clean, pretty slices that show off the swirl.
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Chill Time Is Key: Don’t skip the refrigeration step—it helps the frosting set and makes the cake easier to slice.
Substitutions and Variations
This carrot cake roll is flexible and easy to adapt:
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No Lemon Extract? Use more vanilla or a bit of orange zest for brightness.
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Add Nuts or Raisins: Stir in ½ cup chopped walnuts or golden raisins for texture and flavor.
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Dairy-Free Option: Use dairy-free butter and cream cheese alternatives for a lactose-free dessert.
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Spice It Up: Add a pinch of cloves or allspice for extra warmth.
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Festive Touch: Tint the frosting pastel colors and add sprinkles for a spring-themed look.
Frequently Asked Questions
Why did my cake crack when rolling?
This usually happens if the cake wasn’t rolled while still warm or if it overbaked. Be sure to roll it up as soon as it comes out of the oven.
Can I make this ahead of time?
Yes! In fact, it tastes even better the next day. Prepare and refrigerate it up to 2 days in advance.
Can I freeze a carrot cake roll?
Absolutely. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge before serving.
Storage Instructions
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Refrigerate: Store the carrot cake roll wrapped in plastic for up to 5 days in the fridge.
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Freeze: Wrap tightly and freeze for up to 1 month. For best texture, thaw overnight in the refrigerator.
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There’s just something magical about slicing into a cake and revealing that perfect spiral of frosting. With its soft, spiced sponge and sweet cream cheese swirl, this Carrot Cake Roll is a dessert that’s as impressive as it is delicious—no fancy tools or baking expertise required.