The very first time I made this Carrot Cake Roll, my kitchen filled with that unmistakable cozy scent of cinnamon, nutmeg, and sweet carrots baking together, and it instantly reminded me why I love baking so much. I remember pulling the warm sheet of cake from the oven and feeling both excited and nervous as I rolled it up for the first time. But as the tender cake wrapped around the silky cream cheese filling and held its shape so beautifully, I knew I had found a recipe worth making again and again. This dessert quickly became a favorite—not just for holidays, but for any day when I crave something comforting, elegant, and irresistibly delicious.
Why You’ll Love This Recipe
You’ll love this Carrot Cake Roll because it’s one of those desserts that feels fancy but is surprisingly doable, even if you’re not a confident baker. The cake itself is tender, moist, and filled with warm spice, while the cream cheese filling adds a sweet, tangy richness that balances everything perfectly. The beauty of this recipe is that you get all the comfort of classic carrot cake in a lighter, prettier, easier-to-serve form. Plus, rolling the cake makes the frosting-to-cake ratio absolutely perfect in every bite.
Ingredients
For the Cake
- 3 large eggs
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup finely grated carrots
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
For the Filling
- 8 oz cream cheese, softened
- 5 tablespoons butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
For Topping (optional)
- Powdered sugar for dusting
- Crushed walnuts or pecan crumble
I recommend using freshly grated carrots rather than the pre-shredded bagged variety. Freshly grated carrots blend seamlessly into the batter, stay moist, and help the cake stay soft enough to roll without cracking. You can adjust the spices to your liking—sometimes I add a pinch of ginger for extra warmth. For the filling, full-fat cream cheese makes the richest, smoothest frosting, and I always sift my powdered sugar to avoid lumps.
Equipment Needed
- 10×15 jelly roll pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
- Clean kitchen towel
- Sifter or fine mesh strainer
A jelly roll pan is essential here because it gives the cake the perfect thickness for rolling. Lining the pan with parchment paper makes removal so much easier, and the towel is what helps the cake form its shape without tearing. If you don’t have a stand mixer, a hand mixer works perfectly. Just make sure your bowl is large enough to fold in the carrots comfortably. A cooling rack helps prevent condensation from making the cake soggy as it cools.
Step-by-Step Instructions
The first thing I always do is prepare my pan and towel before mixing the batter. I line the jelly roll pan with parchment and lightly spray it with cooking spray. Then I lay out a clean kitchen towel and dust it generously with powdered sugar. This step might feel unusual if you’ve never rolled a cake before, but trust me—it makes all the difference. When the warm cake is flipped onto the towel and rolled up, the powdered sugar prevents sticking and tearing.
Next, I whisk together the eggs, sugar, and vanilla until the mixture becomes pale and slightly thick. This step adds air and volume, helping the cake stay soft and pliable. I fold in the grated carrots gently—it always looks like a lot of carrots at first, but they bake down perfectly. In a separate bowl, I whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt, then fold that mixture into the wet ingredients until just combined. I’ve learned the hard way that overmixing makes the cake tough, so gentle folding is key.(See the next page below to continue…)