Carrot Cake Roll

Carrot Cake Roll

This carrot cake roll is spongy and warmly spiced, dotted with finely grated carrots, and layered with cream cheese filling for the perfect spring dessert rolled and sliced into a fun swirled design!




  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 1 cup finely grated carrots
  • Powdered sugar (for dusting)


1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract


1/4 cup brown sugar

1/4 cup finely chopped walnuts or pecans (optional)


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.
  2. Prepare Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale. Add the vanilla extract and vegetable oil, mixing until combined. Gradually fold in the dry ingredients until well incorporated. Gently fold in the grated carrots.
  3. Bake Cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  4. Roll Cake: While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. When the cake is done, immediately loosen it from the edges of the pan and carefully invert it onto the prepared towel. Peel off the parchment paper. Starting at one of the short sides, roll up the cake and towel together. Place the rolled cake on a wire rack to cool completely.
  5. Prepare Filling: In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
  6. Assemble Cake Roll: Once the cake is completely cool, unroll it gently and spread the cream cheese filling evenly over the cake. Re-roll the cake without the towel and transfer it to a serving platter.
  7. Add Topping: In a small bowl, combine the brown sugar and chopped nuts (if using). Sprinkle the mixture over the top of the cake roll.
  8. Chill and Serve: Chill the carrot cake roll in the refrigerator for at least 1 hour before slicing and serving.


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