Easy Carrot Cake Roll Recipe

Last month, I was staring at a mountain of carrots from our CSA box, wondering what to do with them besides the usual carrot cake. Liam suggested we try something different, and that's when I remembered seeing a carrot cake roll recipe years ago that I'd bookmarked but never tried. We decided to give it a shot on a rainy Saturday afternoon when we had nothing else planned.

This carrot cake roll turned out to be everything I love about carrot cake but in a completely different package. The warm spices, the tender texture, that cream cheese element - it's all there, but rolled up into these gorgeous swirls that look so much fancier than they are to make. The best part is how much easier it is to serve than a traditional layer cake. No worrying about frosting sliding off or uneven slices - just cut and serve portions every time.

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Why You'll Love This Carrot Cake Roll

This carrot cake roll has solved our biggest carrot cake problems in one simple change of format. Instead of dealing with layer cakes that can slide apart or frosting that gets messy when you're trying to serve it, you get all those beloved spiced flavors wrapped up in neat, sliceable portions. The cake stays incredibly moist because it's rolled while still warm, and the cream cheese filling gets distributed evenly throughout instead of just sitting on top like traditional frosting.

What really surprised me about this recipe is how much easier it is to transport than regular Carrot Cake Roll. No worrying about the frosting getting damaged in the car or the layers shifting around. You just wrap it up, slice when you're ready to serve, and every piece looks great. Liam loves helping with the rolling part - there's something satisfying about watching the cake transform from a flat sheet into this elegant spiral. Plus, it tastes better after sitting overnight, so you can make it ahead without any stress. The flavors have time to meld together, and the texture becomes even more tender.

Ingredients For Carrot Cake Roll

The Spiced Cake:

• All-purpose flour
• Baking powder
• Ground cinnamon
• Ground ginger
• Nutmeg
• Salt
• Large eggs
• Granulated sugar
• Vegetable oil
• Finely grated carrots

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The Cream Cheese Filling:

• Cream cheese
• Butter
• Powdered sugar
• Vanilla extract
• Pinch of salt

For Assembly:

• Extra powdered sugar for dusting
• Clean kitchen towel
• Parchment paper

See recipe card for quantities.

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Step by Step Method

Prep Your Kitchen:

• Preheat oven to 375°F and line 15x10 inch jelly roll pan with parchment paper
• Grease parchment well with butter or cooking spray
• Lay out clean kitchen towel and dust generously with powdered sugar
• Grate carrots finely using box grater or food processor

Make the Cake:

• Beat eggs and granulated sugar until thick and pale, about 3-4 minutes
• Mix in oil until well combined
• In separate bowl, whisk together flour, baking powder, spices, and salt
• Fold dry ingredients into egg mixture just until combined
• Gently fold in grated carrots until evenly distributed

Bake and Roll:

• Spread batter evenly in prepared pan, smoothing to corners
• Bake 12-15 minutes until cake springs back when lightly touched
• Immediately turn hot cake onto prepared sugared towel
• Carefully peel off parchment paper
• Starting at short end, roll cake in towel while still warm and let cool completely

Make Filling and Assemble:

• Beat cream cheese and butter until fluffy
• Add powdered sugar, vanilla, and salt, beating until smooth
• Carefully unroll cooled cake and spread filling evenly
• Re-roll without towel, wrap in plastic wrap, and chill at least 2 hours

Storing Your Carrot Cake Roll

Through making this Carrot Cake Roll regularly, here's what works best for keeping it fresh and delicious:

Refrigerator Storage (5-7 days):

• Always store wrapped tightly in plastic wrap in the refrigerator
• The cream cheese filling requires cold storage for food safety
• Slice only what you need and keep the rest wrapped
• Let slices come to room temperature for 10 minutes before serving for best texture

Freezer Storage (2-3 months):

• Wrap the whole roll tightly in plastic wrap, then foil
• Label with date and contents
• Thaw overnight in refrigerator before serving
• Texture stays remarkably good even after freezing

Make-Ahead Tips:

• This cake actually improves after sitting overnight in the fridge
• The flavors meld together and the texture becomes more tender
• Can be made 2-3 days ahead for parties or special occasions
• Always add any garnishes just before serving

Creative Twists on Carrot Cake Roll

Spiced Pecan Version:

• Add ½ cup finely chopped toasted pecans to the cake batter
• Mix chopped pecans into the cream cheese filling too
• Creates wonderful texture and nutty flavor that pairs perfectly with carrots
• Toast the pecans first for 5 minutes in a 350°F oven for extra flavor

Orange Carrot Roll:

• Add orange zest to both the cake and filling
• Replace some vanilla with orange extract
• Drizzle with simple orange glaze made from powdered sugar and orange juice
• The citrus brightens all the warm spices beautifully

Cream Cheese Chocolate Chip:

• Fold mini chocolate chips into the cream cheese filling
• Add a touch of cocoa powder to the cake batter
• Creates a carrot cake version that chocolate lovers will appreciate
• The chips add little bursts of sweetness throughout

Maple Walnut Style:

• Replace some sugar with maple syrup in the cake
• Add chopped walnuts to the batter
• Use maple extract in the filling instead of vanilla
• Perfect for fall when you want extra cozy flavors

Equipment

• 15x10 inch jelly roll pan
• Parchment paper for lining the pan
• Clean kitchen towel for rolling
• Large mixing bowls
• Electric mixer

Smart Swaps for Your Carrot Cake Roll

Flour Options:

• All-purpose flour → Whole wheat pastry flour
• Regular flour → Gluten-free 1:1 baking flour
• White flour → Oat flour (use slightly less)

Oil Alternatives:

• Vegetable oil → Melted coconut oil (cooled slightly)
• Regular oil → Applesauce (use ¾ the amount)
• Standard oil → Melted butter (cooled)

Sugar Changes:

• Granulated sugar → Brown sugar (adds molasses flavor)
• Regular sugar → Coconut sugar
• White sugar → Reduce amount and add maple syrup

Dairy Substitutes:

• Cream cheese → Dairy-free cream cheese
• Butter → Vegan butter
• Regular dairy → Plant-based alternatives

Spice Variations:

• Individual spices → Pumpkin pie spice blend
• Ground ginger → Fresh grated ginger (use less)
• Nutmeg → Allspice

Add-In Options:

• Plain carrots → Add chopped walnuts or pecans
• Basic version → Raisins or dried cranberries
• Standard recipe → Mini chocolate chips

Why This Carrot Cake Roll Works

From testing this carrot cake roll multiple times, here's what makes it consistently successful. This recipe works because of the balance between moisture and structure in the cake batter. The finely grated carrots release just enough moisture to keep the cake tender while baking, but not so much that it becomes soggy or hard to roll. The combination of oil and eggs creates a flexible cake that can bend without cracking, while the spices mask any slight dryness that might occur during the rolling process. The key to success is the timing of the rolling technique - rolling the cake while it's still warm allows the proteins to set in the curved shape.

The powdered sugar on the towel prevents sticking and adds a subtle sweetness to the outside. When you unroll the cooled cake, it naturally wants to return to its rolled shape, which prevents cracking when you add the filling and roll it again. The cream cheese filling works well because it's thick enough to stay in place but soft enough to spread easily. Room temperature cream cheese is crucial - cold cream cheese will tear the delicate cake, while overly warm cream cheese will be too runny. The slight tang from the cream cheese also balances the sweet spices in the cake, creating a more complex flavor than either component would have alone.

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What to Serve With Carrot Cake Roll

This carrot cake roll pairs beautifully with different beverages and accompaniments depending on the occasion. For afternoon tea or coffee, hot coffee or black tea brings out the warm spices in the cake, while chai tea complements the cinnamon and ginger flavors really well. English breakfast tea balances the sweetness nicely, and cold milk offers a more casual, comforting combination. For special occasions, dessert wine or port works well for elegant dinner parties, champagne or prosecco for celebrations, and hot apple cider during fall and winter months.

For casual serving, consider vanilla ice cream for an extra indulgent dessert, whipped cream with a sprinkle of cinnamon, or caramel sauce drizzled over individual slices. Chopped toasted pecans or walnuts add extra crunch that complements the cake's texture. During holidays, you can dust with powdered sugar for a snowy winter look, garnish with candied carrots for Easter brunch, or add a drizzle of cream cheese glaze for special occasions. This carrot cake roll is rich enough to stand on its own, so keep accompaniments simple - a hot beverage and maybe a small dollop of whipped cream is usually all you need.

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FAQ

A Roll Worth Making Again and Again!

Now you have everything you need to make this wonderful carrot cake roll - from grating those carrots just right to rolling the cake while it's still warm. This recipe has become one of our most treasured ways to enjoy carrot cake flavors, proving that sometimes a simple change in format can make a beloved dessert even better. What started as a rainy day experiment with too many carrots has turned into the dessert that gets requested at every family gathering.

Craving more sweet treats that bring the same kind of comfort and elegance to your table? Try our Easy 3-Ingredient Lemon Truffles Recipe that creates smooth, citrusy bites with just cream cheese, white chocolate, and fresh lemon - great for when you want something fancy but simple. Our Easy Homemade Maple Cookies Recipe captures all those cozy fall flavors in soft, chewy cookies that taste like autumn in every bite. And for something truly special, don't miss our Best Atlantic Beach Pie Recipe that combines tangy citrus filling with a unique saltine cracker crust for a dessert that's unlike anything else.

Share your carrot cake roll creations! We love seeing your beautiful spirals and hearing about the occasions you're making them for.

Rate this Carrot Cake Roll and join our baking community! Your feedback helps us know what other classic desserts you'd like to see reinvented.

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Pairing

These are my favorite dishes to serve with Carrot Cake Roll

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Carrot Cake Roll

A spiced Carrot Cake Roll with tangy cream cheese filling for neat, elegant swirls. Easier to serve and transport than traditional layer cake, with all the cozy flavors of cinnamon, ginger, and nutmeg.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Carrot Cake Roll, Carrot cake roll pioneer woman, Carrot cake roll with box mix, Carrot cake roll with nuts, Easy carrot cake roll with cream cheese filling, Old fashioned carrot cake roll, The best carrot cake roll

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 35 minutes minutes

Servings: 9 slices

Calories: 290kcal

Cost: $9

Equipment

• 1 15x10 inch jelly roll pan
• 1 Parchment paper (for lining pan)
• 1 Clean Kitchen Towel (for rolling)
• 2–3 Large mixing bowls
• 1 Electric mixer

Ingredients

• ¾ cup All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• ½ teaspoon Ground ginger
• ¼ teaspoon Nutmeg
• ¼ teaspoon Salt
• 3 Large eggs
• ¾ cup Granulated sugar
• 2 tablespoon Vegetable oil
• 2 cups Finely grated carrots
• 8 oz Cream cheese - Softened
• 4 tablespoon Butter - Softened
• 1 cup Powdered sugar
• 1 teaspoon Vanilla extract
• Pinch Salt
• Extra powdered sugar - For dusting
• Plastic wrap - For storage

Instructions

• Preheat oven to 375°F. Line jelly roll pan with parchment, grease well. Lay out clean kitchen towel dusted generously with powdered sugar.
• Beat eggs + sugar until thick/pale (3–4 min). Mix in oil. In another bowl whisk flour, baking powder, spices, salt. Fold dry mix into wet, then fold in grated carrots.
• Spread batter evenly in pan. Bake 12–15 min, until cake springs back lightly when touched.
• Immediately invert hot cake onto prepared towel, peel off parchment, and roll up from short end with towel inside. Let cool fully.
• Beat cream cheese + butter until fluffy. Add powdered sugar, vanilla, and salt. Beat smooth.
• Unroll cooled cake gently, spread filling evenly. Re-roll (without towel). Wrap tightly in plastic wrap. Chill 2+ hours before slicing.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 95g | Calories: 290kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 210mg | Potassium: 180mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5500IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1.2mg