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Homemade carrot cake roll filled with cream cheese frosting, sliced to reveal its spiral layers of moist spiced carrot cake and creamy filling, topped with frosting and sprinkled with golden crumbs on a wooden board.

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
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 35 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