Carrot Cake Roll Recipe with Sweet Cream Cheese

3.84 / 5 ( 6 Reviews )
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Served carrot cake roll with cream cheese filling

The Best Carrot Cake Roll Recipe!

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 an Easter dinner than with a delicious carrot cake dessert!

This carrot roll is one of my favorite carrot cake recipes. It’s a perfectly spiced carrot cake with a tangy, sweet cream cheese filling. The ratio of cream cheese filling to carrot cake is fabulous. The cream cheese filling is in every bite!

Carrot cake roll ingredients

Initial Prep

Line the bottom of your jelly roll pan with parchment paper or foil (either one works). Speaking of the pan, you will 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.

Carrot cake batter in jelly roll pan

Baking Tips

The cake batter barely covers the bottom of the pan, so use a rubber spatula or something similar to spread the batter evenly and into the corners. This carrot cake roll only takes about 10 minutes to bake!

Rolling the carrot cake

How to Roll Your Carrot Cake Log

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 – I think they are sometimes 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, roll it up in the towel and let it cool while rolled up.

Spreading the cream cheese filling onto the carrot cake roll

Spreading the Cream Cheese Filling

Once the cake has cooled, whip up the cream cheese filling, unroll the cake, spread the filling on, and roll the cake back up. If you love chopped walnuts in your carrot cake, try adding some to the filling! You can really customize this carrot cake log however you want!

Ateco 4.25 by 0.75-Inch Small Sized Blade Ultra Spatula

Love my small angled spatula for spreading!

Carrot cake roll recipe

Serving Tips

Chill the carrot cake roll in the refrigerator before serving. For a more tidy look, you can trim the ends before serving too.

Once you’re ready to enjoy your cake, sprinkle a bit of powdered sugar on top, slice, and enjoy!

Sliced carrot cake log

Did you enjoy this recipe?

Your carrot cake roll will look like a thing of glory when you bring it to the table during your Easter dinner. Be sure to bookmark this recipe or pin it on Pinterest so that you can find it later!

Also, make sure you tell us how it goes down when it’s all said and done! We love to hear feedback on our recipes.

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Carrot cake swiss roll dessert served on plate

Served carrot cake roll with cream cheese filling

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!
3.84 / 5 ( 6 Reviews )
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Serves: 10
Adjust Servings: 10


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



  • 3 eggs
  • 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


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


  • 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.


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

Recipe Adapted From: Mel's Kitchen Cafe

Ingredients: Baking Powder, Butter, Carrots, Cheese, Cinnamon, Cream Cheese, Egg, Flour, Ginger, Granulated Sugar, Nutmeg, Salt, Sugar, Vanilla Extract, Vegetable Oil
Meal Type: Desserts, Easter, Meatless
Categories: Cakes and Cupcakes, Oven

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