Masters of kitchen
There’s something magical about spring and fall baking—the cozy scent of cinnamon, the warmth of spices, and the joy of sharing something homemade. This Carrot Cake Roll With Cream Cheese Filling is a dessert that checks all the boxes: nostalgic, seasonal, and absolutely stunning on a serving platter.
Imagine the comforting flavor of classic carrot cake—soft, moist, and warmly spiced—wrapped up like a pumpkin roll, with a luscious swirl of whipped cream cheese frosting inside. The result? A dessert that’s as elegant as it is irresistible.
Whether you’re hosting Easter brunch, bringing a sweet treat to a fall potluck, or simply craving a cozy baking day, this cake roll fits right in.
Tip: It may look like a bakery masterpiece, but this recipe is surprisingly simple with a little technique. Your guests will think you spent hours crafting it—don’t worry, we won’t tell.
What Is a Carrot Cake Roll With Cream Cheese Filling?
A Carrot Cake Roll With Cream Cheese Filling is a creative spin on a classic favorite—think of it as a mash-up between your go-to carrot cake and a festive pumpkin roll. It’s made from a thin, spiced sponge cake baked in a jelly roll pan, filled with rich cream cheese frosting, and rolled into a spiral that looks straight out of a professional bakery.
Instead of layering a traditional carrot cake, this version gives you that same signature flavor in a rolled format. The texture is soft, light, and flexible—ideal for rolling without cracks—yet still moist and packed with that signature spiced flavor.
Once sliced, each piece reveals a beautiful swirl of tangy cream cheese filling hugged by the cake. It’s eye-catching, unique, and just as delicious as it looks. Perfect for those who love presentation and flavor in equal measure.
Why You’ll Love This Recipe
This carrot cake roll is everything you love about the traditional dessert—but in a fun, elegant form. The cake is incredibly moist, thanks to freshly grated carrots and just the right amount of spice. The cream cheese filling is rich, tangy, and perfectly balanced—not overly sweet, just smooth and luscious.
It’s easy to serve and slice, making it ideal for gatherings, holidays, or even weekday indulgence. Plus, it keeps beautifully in the fridge or freezer. If you’re looking for a dessert that feels both homey and fancy, this is your new go-to.
Ingredients Breakdown & Substitutions
Let’s take a closer look at what makes this carrot cake roll so flavorful and easy to customize.
Essential ingredients:
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Freshly grated carrots – Use fine grating for better moisture distribution.
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Eggs – Add structure and richness; always use room temperature eggs for better mixing.
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All-purpose flour – Gives the sponge a soft, flexible texture.
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Spices – A blend of cinnamon, nutmeg, and ginger adds warmth and depth.
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Cream cheese – Go for full-fat block-style cream cheese for the best creaminess.
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Powdered sugar – Blends smoothly into the filling for a velvety finish.
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Vanilla extract – Enhances both the cake and the frosting.
Optional add-ins:
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Chopped pecans or walnuts for crunch
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Shredded coconut for a tropical twist
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Crushed pineapple for added moisture and tang
Substitutions:
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Use maple syrup or coconut sugar as natural sweetener alternatives.
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For gluten-free, substitute a 1:1 GF flour blend.
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For dairy-free, use vegan cream cheese and a flax egg replacement.
Tips: When it comes to carrot cake batter tips, avoid overmixing, and always opt for room temperature ingredients to achieve the best texture.
How to Prepare the Cake Roll Batter
The secret to a flexible, moist cake roll lies in how you prepare the batter.
Start by whisking the dry ingredients together: flour, spices, baking powder, and a pinch of salt. In another bowl, beat the eggs and sugar until light and fluffy—this step gives the cake its signature airy texture.
Gently fold the dry mix into the egg mixture, then stir in the finely grated carrots. Don’t overmix—doing so can make the cake tough and dry. A light touch keeps the sponge tender.
Line your jelly roll pan (10×15″) with parchment paper, making sure it overhangs on the sides. This will help you lift the cake out smoothly after baking. Spread the batter evenly and tap the pan lightly to release air bubbles.
Bake until the top springs back to the touch and a toothpick comes out clean. Even baking ensures a perfectly flexible sponge that won’t crack during rolling.
Tips to Roll a Carrot Cake Roll Without Cracks
Rolling the cake while it’s still warm is the key to a smooth spiral without any cracks.
Once out of the oven, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar (or use fresh parchment paper). Gently peel off the baking parchment.
Starting from the short end, roll the cake up with the towel inside—this helps shape it and prevent sticking. Let the rolled cake cool completely in this shape. Cooling it this way “teaches” the sponge to stay rolled, so it’s easy to fill and re-roll later.
Once cool, carefully unroll and spread the filling, then roll again without the towel. You’ll be left with a neat swirl and no cracks.
Tip: If your cake is sticking, lightly dust the surface with powdered sugar or use parchment instead of a towel. Both methods work well to keep the sponge intact.
How to Make Smooth Cream Cheese Filling for Carrot Cake Rolls
This frosting is ultra-smooth and packed with that signature tangy sweetness.
Start by beating softened cream cheese until it’s smooth and lump-free. Add powdered sugar and a splash of vanilla extract, then whip until light and fluffy.
For a lighter, mousse-like texture, fold in some whipped cream—but this is optional. Chill the mixture if it feels too soft to spread. Cold filling is easier to work with and won’t ooze out of the cake during rolling.
Pro Tip: Always use block-style cream cheese (not whipped or spreadable)—it gives the best structure and flavor for this type of filling.
Assembling the Carrot Cake Roll
Once your cake is completely cool, gently unroll it. Don’t worry if the ends curl slightly—it will all come together beautifully. Spread the cream cheese filling evenly across the surface, making sure to get close to the edges for a full spiral in every slice.
Now, re-roll the cake—this time without the towel or parchment. Go slowly and keep the roll tight but not too firm to avoid squeezing the filling out. If a few cracks appear, don’t panic—they can be hidden with powdered sugar or garnish.
Wrap the finished roll tightly in plastic wrap and refrigerate for at least 1–2 hours before slicing. This helps firm up the filling and makes for clean, picture-perfect slices.
Pro Tip: Use a serrated knife to slice and wipe the blade clean between cuts for the best presentation.
Decorating & Serving Ideas
Presentation matters—and the beauty of this carrot cake roll is how easy it is to dress up.
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Dust the top with powdered sugar for a classic, elegant finish.
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Drizzle with white chocolate or salted caramel sauce for extra indulgence.
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Sprinkle with chopped pecans, toasted coconut, or shredded carrot for texture and color.
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Serve with hot coffee, a chai latte, or a glass of cold milk—it’s a dessert that pairs well with cozy moments.
Want to take it up a notch? Serve it chilled with a dollop of whipped cream and a sprinkle of cinnamon on top.
How to Store, Freeze & Make Ahead
This cake roll is perfect for making ahead and storing with ease.
Refrigerator: Once rolled and wrapped tightly in plastic wrap, the cake will stay fresh in the fridge for up to 5 days. Make sure it’s sealed well to avoid absorbing other fridge odors.
Freezer: Wrap the entire roll (or individual slices) first in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.
Make-Ahead Tip: You can make the cake and filling a day in advance. Just assemble and chill—flavors actually improve overnight!
Note: Always slice after chilling to keep the spiral neat and the filling firm.
Fixing Common Carrot Cake Roll Baking Mistakes
Even experienced bakers run into issues now and then—here’s how to avoid the most common ones:
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Cake cracked while rolling? It was likely overbaked or cooled too much before the initial roll. Roll it while still warm to keep it flexible.
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Filling oozed out? The cake might have been too warm when you added the filling. Let it cool completely before assembling.
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Loose roll or gaps in the swirl? You probably didn’t roll it tight enough. Keep it snug without squeezing the filling.
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Sticky or gummy texture? This can happen if the carrots are over-grated or if the batter had too much moisture. Blot wet add-ins like pineapple if using.
Fix: Even if things go slightly wrong, powdered sugar and confidence go a long way. It’s still delicious!
Carrot Cake Roll Recipe Variations You’ll Love
Looking to switch things up? These variations offer new flavor twists while keeping the heart of the recipe intact:
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Pineapple-Carrot Cake Roll: Add crushed pineapple (well-drained) to the batter for added moisture and a tropical touch.
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Maple Cream Cheese Filling: Use maple syrup instead of powdered sugar for a warm fall vibe.
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Walnuts or Golden Raisins: Fold into the batter for extra texture and traditional carrot cake flair.
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Spiced Mascarpone Filling: Swap cream cheese for mascarpone and add a dash of clove or allspice for a richer, deeper flavor.
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Hummingbird Cake Roll: Add shredded coconut and pineapple to mimic the classic Southern dessert in rolled form.
Pro Tip: When adding fruit, reduce other liquid slightly to keep the sponge firm enough to roll.
Nutritional Info & Serving Size
Here’s a quick breakdown of the nutrition facts—based on a roll sliced into 10 generous servings:
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Calories: ~280
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Carbohydrates: 32g
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Protein: 3g
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Fat: 15g
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Saturated Fat: ~8g
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Sugar: ~20g
Please note: Exact values vary based on filling thickness and optional add-ins like nuts or coconut. For lighter options, reduce the sugar in the filling or use whipped cream instead of butter in the base.
FAQs
Can I make this cake roll without a jelly roll pan?
Yes! A rimmed 10×15″ baking sheet can work if lined well with parchment and not overfilled. The key is even spreading and quick rolling after baking.
Can I use pre-shredded carrots?
It’s not ideal. Pre-shredded carrots are too dry and thick. Use freshly grated carrots—they release more moisture and blend better into the batter.
How do I keep the cake from cracking?
Roll it immediately while still warm. Cooling before rolling makes it stiff. Also, don’t overbake—keep it soft and flexible.
Can I add nuts or raisins to the batter?
Absolutely! Pecans, walnuts, and golden raisins are traditional carrot cake add-ins and work wonderfully here. Just don’t overload—2/3 cup is a safe amount.
What’s the best cream cheese to use for the filling?
Use full-fat block cream cheese. Avoid whipped or spreadable versions—they’re too soft and won’t hold the filling structure.
More Carrot Dessert Recipes
Love this Carrot Cake Roll With Cream Cheese Filling? Try these other carrot-packed favorites:
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Carrot Cakes – Classic, moist, and perfect for any occasion.
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Carrot Cake Cookies With Cream Cheese Frosting – Soft and chewy with a tangy swirl on top.
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Cheesecake Carrot Bundt Cake Recipe – Two desserts in one: dense carrot cake meets creamy cheesecake.
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Easter Carrot Cake Cheesecake Recipe – A festive layered showstopper perfect for spring gatherings.
Pro Tip: Add walnuts, pineapple, or coconut to any of these recipes for a tropical twist!
Carrot Cake Roll With Cream Cheese Filling
Equipment
- 10x15” jelly roll pan
- Parchment paper
- Hand or stand mixer
- Mixing bowls
- Clean kitchen towel (optional)
- Offset spatula
- Serrated knife
Ingredients
For the Carrot Cake Roll:
- 3 large eggs room temperature
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp baking powder
- ¼ tsp salt
- 2 cups finely grated carrots
- Optional: ½ cup chopped pecans or walnuts, ¼ cup shredded coconut
For the Cream Cheese Filling:
- 8 oz full-fat block cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3 tbsp unsalted butter softened
- Optional: ¼ cup whipped cream for lighter texture
Instructions
- Preheat oven to 350°F (175°C). Line a 10x15" jelly roll pan with parchment paper and lightly spray or grease it.
- Make the batter: In a large bowl, beat the eggs, sugar, and vanilla until light and fluffy. In a separate bowl, whisk together flour, spices, baking powder, and salt. Gently fold the dry mixture into the wet ingredients. Stir in grated carrots.
- Bake the cake: Spread batter evenly in the pan. Bake for 10–12 minutes, or until the top springs back when touched.
- Roll the cake: Immediately turn the cake onto a clean towel dusted with powdered sugar. Gently peel off parchment. Starting at the short end, roll the cake with the towel and let it cool completely.
- Prepare the filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy. Optional: fold in whipped cream.
- Assemble the roll: Carefully unroll the cake. Spread filling evenly. Re-roll the cake (without the towel) and wrap tightly in plastic wrap. Chill for at least 1 hour.
- Slice and serve: Dust with powdered sugar and slice with a serrated knife for clean spirals.
Notes
- Use freshly grated carrots for best texture and moisture—avoid pre-shredded.
- Roll the cake while it’s still warm to avoid cracking.
- Let the roll chill fully before slicing to ensure neat spirals.
- Add-ins like nuts or pineapple should be chopped finely and used in moderation.
Nutrition
Conclusion & Final Tips
This Carrot Cake Roll With Cream Cheese Filling is a delicious twist on a classic that’s surprisingly easy to master.
Rolling a cake may feel intimidating at first, but a little practice and a few helpful tips make all the difference. Keep your ingredients at the right temperature, don’t overbake, and roll while warm—and you’ll be rewarded with a stunning dessert that’s as satisfying to serve as it is to eat.
It’s a showstopper for any spring brunch, fall gathering, or holiday table. Go ahead—add this to your baking bucket list. You’ll be glad you did!