Easy Carrot Cake Roll Recipe with Creamy Cream Cheese Filling

This Easy Carrot Cake Roll Recipe Is Perfect for Every Holiday

If you love classic carrot cake and plenty of tangy cream cheese frosting, this carrot cake roll recipe is going to be a new favorite. You get all the warm spices, shredded carrots, and sweet cream cheese filling, but in a beautiful rolled dessert that looks like it came straight from a bakery.

One of my favorite things about this easy carrot cake roll is how versatile it is. It feels right at home on an Easter dessert table, but it’s just as perfect for Thanksgiving, Christmas, or any time you’re craving a special dessert that looks impressive without being fussy.

Don’t let the swirl scare you—once you learn a few simple tricks for rolling the cake while it’s warm, this becomes a go-to dessert you can pull out for guests, potlucks, or Sunday dinner. And yes, you get cream cheese filling in every single bite. 😍

The Best Easy Carrot Cake Roll for Any Holiday

I really enjoy a good spiced carrot cake, especially when it involves plenty of cream cheese! In my opinion, there’s really no better way to finish off a spring Easter dinner, a cozy Thanksgiving meal, or a Christmas feast than with a homemade carrot cake dessert.

This carrot cake roll is one of my very favorite carrot cake recipes. It’s a perfectly spiced, tender carrot cake with a tangy, sweet cream cheese filling. The ratio of cream cheese filling to carrot cake is spot-on, so you get that creamy swirl in every slice. It’s beautiful on a dessert platter and surprisingly simple once you know the steps.

If you’ve never made a cake roll before, think of it as a thin sponge cake baked in a jelly roll pan, then rolled up with filling inside. Many bakers use the same technique for pumpkin rolls, chocolate rolls, and more. If you want to nerd out on the technique, King Arthur Baking has a helpful guide to making jelly roll cakes that’s worth a read.

Ingredients for This Carrot Cake Roll Recipe

You’ll find the full amounts in the printable carrot cake roll recipe card below, but here’s a quick overview of what you’ll need:

• Shredded carrots (patted dry so the batter isn’t too wet)
• All-purpose flour and leavening
• Warm spices like cinnamon and nutmeg
• Eggs and sugar for that light, flexible cake texture
• Vanilla extract
• Cream cheese, butter, powdered sugar, and vanilla for the filling
• Optional chopped nuts, like walnuts or pecans, if you love a little crunch

The cake itself is light and flexible, and the filling is smooth, tangy, and just sweet enough. Together they make the best creamy, spiced carrot cake roll.

Initial Prep for Your Carrot Cake Roll

Before you start mixing your batter, get your pan and carrots ready so everything comes together smoothly.

Line the bottom of your jelly roll pan with parchment paper or foil (either one works). You’ll want to use one that is about 10 x 15 inches. I only end up using it to make cake rolls, but it is totally worth it to me!

Be sure to pat dry the shredded carrots so your cake batter does not become too wet. Extra moisture can make it harder for the cake to bake evenly and roll cleanly.

Baking This Easy Carrot Cake Roll

Once your batter is mixed, pour it into the prepared pan. The cake batter will barely cover the bottom of the pan, so use a rubber spatula or something similar to spread the batter evenly and into the corners.

This easy carrot cake roll recipe only takes about 10 minutes to bake, depending on your oven, so keep a close eye on it. You want the top to spring back lightly when touched and a toothpick to come out clean or with just a few moist crumbs.

Overbaking will make the cake dry and more likely to crack when you roll it, so start checking it early.

How to Roll Your Carrot Cake Log

Rolling the cake while it’s still warm is the key to getting that beautiful swirl without major cracks.

While the carrot cake is baking, spread about 1/4 cup powdered sugar over a kitchen towel. The thinner cotton towels with little texture seem to work best – they’re often called flour sack towels or tea towels. But whatever you have will probably work too, as long as it is big enough.

Once the carrot cake is done baking, immediately loosen the edges, carefully flip it out onto the prepared towel, peel off the parchment, and then roll it up—with the towel inside—starting from the short end. Let it cool completely while rolled up. This “teaches” the cake to hold its rolled shape and helps prevent cracking later.

Spreading the Cream Cheese Filling

Once the cake has cooled, whip up the cream cheese filling according to the recipe card. Unroll the cake gently, then use an angled spatula to spread the filling evenly over the surface.

If you love chopped walnuts or pecans in your carrot cake, try adding some to the filling or sprinkling them over the cream cheese layer before rolling. You can really customize this carrot cake log however you want—add nuts, extra cinnamon, or even a little orange zest in the filling for a bright twist.

Love my small angled spatula for spreading!

Serving Tips for Your Carrot Cake Roll

After you’ve added the filling and rolled the cake back up, wrap it tightly in plastic wrap and chill it in the refrigerator before serving. This helps the cream cheese filling firm up and makes it much easier to slice cleanly.

For a more tidy look, you can trim the ends before serving too. Right before you’re ready to serve, sprinkle a bit of powdered sugar on top, slice, and enjoy!

Your carrot cake roll will look like a thing of glory when you bring it to the table. Whether you’re serving it for Easter, Thanksgiving, Christmas, or a simple Sunday dinner, it’s one of those desserts that disappears fast—so you may want to snag your slice early.

Make-Ahead, Storage & Freezing Tips

One of the best things about this carrot cake roll recipe is that it’s very make-ahead friendly, which is a lifesaver during busy holidays.

• Make-ahead: You can prepare the carrot cake roll a day in advance and store it tightly wrapped in the refrigerator until serving.
• Short-term storage: Keep leftovers covered in the fridge for up to 3–4 days. The flavors actually get even better as they sit.
• Freezing: Wrap the finished, unsliced roll tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, dust with powdered sugar, and slice right before serving.

Carrot Cake Roll Recipe FAQs

Can I make this carrot cake roll recipe ahead of time?

Yes! This dessert is perfect for making ahead. You can assemble and roll the cake, wrap it tightly, and refrigerate it for up to 24 hours before serving. This actually makes it ideal for holidays when oven space and time are limited.

How do I keep my carrot cake roll from cracking?

The biggest keys are not overbaking the cake and rolling it up in a towel while it’s still warm. Rolling it while warm helps “train” the cake into that spiral shape. If it does crack a little, don’t worry—powdered sugar and pretty slices will help hide any imperfections.

Can I freeze carrot cake roll?

Yes, this easy carrot cake roll freezes very well. Wrap the finished roll tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then dust with powdered sugar and slice before serving.

Can I make this carrot cake roll without nuts?

Absolutely. If you prefer a smooth carrot cake roll, simply leave out any nuts. If your family loves nuts, you can sprinkle chopped walnuts or pecans over the cream cheese filling before rolling.

More Easy Dessert Recipes You’ll Love

If you love this easy carrot cake roll recipe, here are a few more reader favorites that are perfect for holidays and special occasions:

• Easy Brown Sugar and Honey Glazed Ham Recipe (perfect main dish pairing for holiday dinners)
• Reese’s Chocolate Peanut Butter Egg Recipe – fun homemade candy-style treat
• Easy Instant Pot Roast with Potatoes and Carrots – a cozy main dish for Sunday dinner

Would you like to see more of our favorite recipes?

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Carrot Cake Roll Recipe with Sweet Cream Cheese

Delicious, moist, and divine. This carrot cake will be the best Easter treat your family will enjoy! It's easier than you think... just allow plenty of time to chill!

4.12 / 5 ( 9 Reviews )

Print Rate

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Serves: 10

Adjust Servings: 10

US CustomaryMetric

Equipment

• 10x15-inch jelly roll pan
• Large pan
• Medium bowl

Ingredients

Cake

• 3 eggs
• ⅔ cup granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ginger
• ¼ teaspoon nutmeg
• 2 teaspoons cinnamon
• ¾ cup flour
• 2 cups shredded carrots about 2-3 medium carrots
• ¼ cup powdered sugar for rolling

Filling

• 8 ounces cream cheese room temperature
• 1 tablespoon butter melted
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions

• Preheat oven to 350°F/175°C. Lightly grease the bottom of a 10 x 15-inch jelly roll pan. Cut parchment or foil to fit the bottom of the pan, then grease the paper or foil and the sides of the pan.
• In a large bowl, beat the eggs at high speed for about 5 minutes. Then beat in the sugar, oil, and vanilla.
• In a small or medium bowl, whisk together the salt, baking powder, ginger, nutmeg, cinnamon, and flour. Stir the dry ingredients into the wet, just until blended. Then stir in the carrots. Spread batter evenly into the prepared pan. Bake for 9-11 minutes. Edges should be set and the center of the cake should spring back when you lightly press on it.
• While the cake is baking, lay a clean kitchen towel out on a work surface. Sprinkle about 1/4 cup powdered sugar onto the towel covering an area about the size of the cake. As soon as you take the cake out of the oven, turn it out onto the prepared towel. Remove the pan and carefully peel off the foil or parchment.
• On one of the short ends, fold the edge of the towel over the cake, then roll the cake and the towel up all the way. Let cool for at least 1 hour.
• Once the cake is cooled, make the filling. Beat the cream cheese until smooth, then beat in the melted butter and vanilla. Slowly mix in the powdered sugar and beat until smooth.
• Gently unroll the cake. Spread the filling evenly over the cake and carefully re-roll the cake tightly. You can use the towel to help keep your fingers from sticking to the cake.
• Chill cake until filling is set, at least 30 minutes to 1 hour. Dust with powdered sugar, then slice and serve.

Recipe Notes

Cake can be wrapped in plastic and frozen for up to 1 month.

Nutrition

Calories: 289kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Sodium: 279mg | Fiber: 1g | Sugar: 30g

Recipe Adapted From: Mel's Kitchen Cafe