Carrot Cake Roll

If you’ve never tried making a Carrot Cake Roll at home—oh, friend, you’re in for a treat (and maybe a light sprinkling of chaos in your kitchen). The first time I tried this, my cousin dared me to make something ‘Instagram-worthy’ for Easter, and after a few slightly lopsided attempts (one literally rolled itself off the counter), I finally cracked it. I mean, who decided cake should be flat and boring anyway?

Why I Keep Coming Back To This Recipe

I whip this out whenever someone in my family starts reminiscing about my gran’s old carrot cake. My niece goes wild for the cream cheese swirl—she calls it ‘the good bit.’ Plus, it just kinda feels less formal and fussy than a towering layer cake (and I secretly love how the filling squishes out when you slice it). Sometimes rolling the thing up is like wrangling a stubborn garden hose, but it’s worth every mildly exasperated mutter.

What You’ll Need (And What I’ve Swapped In The Past)

• 3/4 cup all-purpose flour (if I run out, I’ve used plain cake flour—it works in a pinch, promise)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon (sometimes I use pumpkin pie spice if it’s lurking in my cupboard)
• 1/4 teaspoon ground nutmeg (optional—I skip it if I’m lazy or out of nutmeg)
• 1/4 teaspoon salt
• 3 large eggs (room temp is best, but honestly, I’ve used them straight form the fridge too)
• 2/3 cup granulated sugar
• 2 tablespoons vegetable oil (I’ve used melted coconut oil once—it gave a subtle flavor, not bad!)
• 1 teaspoon vanilla extract (my grandmother insisted on using pure vanilla, but… extract is fine)
• 2 cups finely grated carrots (I eyeball this—if you’re a bit over or under, no biggie)
• 1/2 cup powdered sugar (for dusting the towel—it helps with rolling, don’t skip this or you’ll regret)

For the Filling:

• 8 oz cream cheese, softened (the full-fat stuff, though I have made it with light—don’t judge me)
• 1 cup powdered sugar, sifted if you remember (I usually forget)
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Okay, Let’s Do This! (Steps May Vary By Personal Chaos Level)

1. First things first, get your oven heating to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper—I sometimes just grease it and hope for the best.
2. In a big-ish bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg (if you aren’t dodging it), and salt. I tend to get flour everywhere; consider it part of the fun.
3. Grab another bowl and beat the eggs and granulated sugar together until they’re pale and kinda fluffy—about 3-4 minutes. I usually start daydreaming at this point, or wondering if I locked the back door.
4. Add in the oil and vanilla; mix again. Now, stir in those grated carrots. It’ll look weird, like salad’s crashing the cake party. Don’t worry, it sorts itself out.
5. Gently fold the dry ingredients into the wet ones just until it’s combined—don’t overmix. That’s what I told myself after nearly turning it into carrot glue once.
6. Pour the batter into your prepared pan, spread it all the way to the edges—an offset spatula makes this easier, but sometimes I grab a butter knife and just wing it.
7. Bake for about 11-13 minutes. Cake should spring back lightly if you touch it; not sunken or gooey. Don’t wander off—overbaking dries it out like a biscuit.
8. Meanwhile, lay out a clean kitchen towel and absolutely cover it with powdered sugar. I often underestimate this and end up scraping off sticky towel fluff, so don’t be stingy.
9. When the cake is done, immediately turn it out onto the sugar-dusted towel. Peel off the parchment—try not to panic if a chunk comes off with it, the filling hides all sins.
10. Starting from the short edge, roll the cake up (towel and all). Don’t overthink it. It’ll feel weird at first (that’s normal); tuck it in gently. Let it cool completely while rolled up on a wire rack. You can chat with your neighbor while this happens, or just have a cuppa.
11. While it cools, make your filling: beat together the cream cheese, powdered sugar, butter, and vanilla. I taste-test this way too often for quality control purposes.
12. Carefully unroll your cooled cake. Some cracks? Bah, who cares—it all gets wrapped up anyway. Spread the filling evenly, nearly to the edges (but not quite—give it some breathing room).
13. Re-roll the cake (without the towel, please), wrap in plastic wrap, and chill for at least an hour—or as long as your willpower lasts.
14. Just before serving, dust with more powdered sugar or—if you’re feeling posh—a sprinkle of chopped pecans. Slice with a serrated knife and admire your handiwork.

NOTES (aka My Flukes and Fixes)

• If your cake cracks, don’t stress—it’s the roll’s personality showing through.
• Once I tried grating baby carrots; took ages. Go for big carrots, trust me.
• On second thought, sifting the powdered sugar actually does help with lumps in the filling—but I rarely remember.
• You can halve the cream cheese if you want it less rich (though my people like it hefty).

Variations I’ve Tested (For Better Or Worse)

• Chopped walnuts in the batter—nice for crunch, but they did poke through the roll and made things messy.
• Added orange zest to the filling once—surprisingly zippy and fresh.
• I tried using almond flour for a gluten-free version—honestly, came out too crumbly. Not recommended unless you’re feeling experimental.
• Sprinkled sweetened coconut on top once; my dad raved, my mum said it looked odd.

What You Might Need (Or Just Improvise!)

A jelly roll pan is handy, about 10×15 inches. But I’ve used a regular rimmed baking sheet before—the cake was thinner, but it rolled, sorta. If you don’t have parchment paper, just grease the heck out of the pan and cross your fingers.

How I Store It (Not That It Lasts…)

Keep the cake roll chilled, tightly wrapped in plastic, for up to four days. That said, it never makes it past breakfast on day two here. You can freeze slices, too, if you’re super disciplined (I’m not).

How We Serve This (Traditions, Optional)

I love it with a strong cup of tea, but my brother dunks his in coffee—he claims it brings out the spice. At birthdays, I dust a bit of cocoa powder over the top; looks posh, but it’s just for show.

Things I’ve Learned The Hard Way (Pro-ish Tips)

• Don’t try to roll the cake before it’s cooled a bit or you’ll have a gooey mess—ask me how I know.
• If you rush spreading the filling before the cake cools, it’ll melt everywhere. Actually, go slow here—it pays off.
• Letting it chill makes the slices cleaner (unless you like messy cake fingers—which, no judgment).

Questions I’ve Actually Been Asked

• Can I use pre-shredded carrots? Yeah, but the texture isn’t quite as nice—they’re thicker and sometimes drier. Grating by hand is a pain, but worth it.
• Does it freeze well? Yes, a slice or whole roll. Just wrap it super tight. Thaw overnight in the fridge. I sometimes sneak a frozen slice like ice cream (not even sorry).
• Can I double the recipe? Probably, but you’ll need two pans or to make two batches—don’t try to squish it all into one pan, or you’ll get a carrot pancake. Not as fun as it sounds.
• What if my filling is too runny? Add more powdered sugar, chill it, and maybe resist the urge to over-beat it. That almost always helps.
• Does this taste better the next day? I reckon so—the flavors mellow out, and it slices up nicely. But that’s if it lasts that long, you know?

Oh, almost forgot—don’t be afraid of the roll! It’s much more forgiving than it seems. And if all else fails, just call it “rustic”—your guests will never know the difference. Cheers to a dessert that’s as fun to mess up as it is to eat.

★★★★★ 4.70 from 50 ratings

Carrot Cake Roll

yield: 10 servings

prep: 30 mins

cook: 13 mins

total: 50 mins

A delightful twist on classic carrot cake, this Carrot Cake Roll features a spiced, tender carrot cake rolled up with tangy cream cheese filling. Perfect for dessert or a special treat, it’s moist, full of carrot flavor, and sure to impress—cracks and all.

🖨️ Print Pin Recipe

Ingredients

• 3/4 cup all-purpose flour (if I run out, I’ve used plain cake flour—it works in a pinch, promise)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon (sometimes I use pumpkin pie spice if it’s lurking in my cupboard)
• 1/4 teaspoon ground nutmeg (optional—I skip it if I’m lazy or out of nutmeg)
• 1/4 teaspoon salt
• 3 large eggs (room temp is best, but honestly, I’ve used them straight form the fridge too)
• 2/3 cup granulated sugar
• 2 tablespoons vegetable oil (I’ve used melted coconut oil once—it gave a subtle flavor, not bad!)
• 1 teaspoon vanilla extract (my grandmother insisted on using pure vanilla, but… extract is fine)
• 2 cups finely grated carrots (I eyeball this—if you’re a bit over or under, no biggie)
• 1/2 cup powdered sugar (for dusting the towel—it helps with rolling, don’t skip this or you’ll regret)
• 8 oz cream cheese, softened (the full-fat stuff, though I have made it with light—don’t judge me)
• 1 cup powdered sugar, sifted if you remember (I usually forget)
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions

1. 1
   First things first, get your oven heating to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper—I sometimes just grease it and hope for the best.
2. 2
   In a big-ish bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg (if you aren’t dodging it), and salt. I tend to get flour everywhere; consider it part of the fun.
3. 3
   Grab another bowl and beat the eggs and granulated sugar together until they’re pale and kinda fluffy—about 3-4 minutes. I usually start daydreaming at this point, or wondering if I locked the back door.
4. 4
   Add in the oil and vanilla; mix again. Now, stir in those grated carrots. It’ll look weird, like salad’s crashing the cake party. Don’t worry, it sorts itself out.
5. 5
   Gently fold the dry ingredients into the wet ones just until it’s combined—don’t overmix. That’s what I told myself after nearly turning it into carrot glue once.
6. 6
   Pour the batter into your prepared pan, spread it all the way to the edges—an offset spatula makes this easier, but sometimes I grab a butter knife and just wing it.
7. 7
   Bake for about 11-13 minutes. Cake should spring back lightly if you touch it; not sunken or gooey. Don’t wander off—overbaking dries it out like a biscuit.
8. 8
   Meanwhile, lay out a clean kitchen towel and absolutely cover it with powdered sugar. I often underestimate this and end up scraping off sticky towel fluff, so don’t be stingy.
9. 9
   When the cake is done, immediately turn it out onto the sugar-dusted towel. Peel off the parchment—try not to panic if a chunk comes off with it, the filling hides all sins.
10. 10
    Starting from the short edge, roll the cake up (towel and all). Don’t overthink it. It’ll feel weird at first (that’s normal); tuck it in gently. Let it cool completely while rolled up on a wire rack. You can chat with your neighbor while this happens, or just have a cuppa.
11. 11
    While it cools, make your filling: beat together the cream cheese, powdered sugar, butter, and vanilla. I taste-test this way too often for quality control purposes.
12. 12
    Carefully unroll your cooled cake. Some cracks? Bah, who cares—it all gets wrapped up anyway. Spread the filling evenly, nearly to the edges (but not quite—give it some breathing room).
13. 13
    Re-roll the cake (without the towel, please), wrap in plastic wrap, and chill for at least an hour—or as long as your willpower lasts.
14. 14
    Just before serving, dust with more powdered sugar or—if you’re feeling posh—a sprinkle of chopped pecans. Slice with a serrated knife and admire your handiwork.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 330 caloriescal

Protein: 4gg

Fat: 15gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 44gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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