Introduction
cake that combines the warm, cozy spices of classic carrot cake — cinnamon, ginger, nutmeg — with the elegant presentation of a roulade, a tight spiraled roll revealing layers of cake and creamy filling. That’s exactly what a Carrot Cake Roll offers: a tender, lightly spiced carrot cake baked in a thin sheet, rolled while warm, then filled with a luscious cream‑cheese frosting, chilled and sliced to reveal the swirl of textures and flavours.
Whether you’re serving this for Easter brunch, a holiday gathering, or a special weekend treat, it brings that comforting carrot‑cake feel but with an eye‑catching twist and slice‑friendly ease.
Why You’ll Love This Recipe
- Showstopper dessert with rustic charm. The spiral roll shape makes it visually impressive but still homey.
- Balanced spicing and texture. The tender cake layer, the bit of shredded carrot for moisture, the creamy filling — all harmonize beautifully.
- Easy to slice and serve. Unlike a tall layered cake, this roll is easier to cut into neat slices while still giving that “wow” factor.
- Make‑ahead friendly. You can bake it ahead, chill it, and slice when ready — great for planning ahead.
- Flexible for creativity. You can add nuts, raisins, pineapple, or decorate the outside in many ways.
Ingredients
For the Cake
- ~¾ cup all‑purpose flour
- 1 tsp baking powder
- ~1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 3 large eggs, room temperature
- ~⅔ cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ~2 cups shredded carrots (about 2–3 medium carrots, finely grated)
For the Cream Cheese Filling
- ~8 oz cream cheese, softened
- ~4 Tbsp butter, softened
- ~2 cups powdered (confectioners’) sugar, sifted
- 1 teaspoon vanilla extract
Optional (for dusting or decoration)
- Powdered sugar for dusting the roll and towel
- Chopped walnuts or pecans (for inside or outside)
- Raisins or crushed pineapple (optional add‑ins)
- Fresh carrot shreds or decorative carrot icing on top
Step‑by‑Step Instructions
1. Preheat & Prepare
Preheat your oven to ~350‑375°F (≈175‑190 °C).
Line a jelly‑roll pan (approx. 10×15 inches) with parchment paper, leaving a little extra overhang to help remove the cake later. Lightly grease or spray the parchment so the cake releases easily.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
3. Mix Wet Ingredients & Carrots
In a large bowl, beat the eggs and sugar (and oil, vanilla) until smooth and slightly thickened. Stir in the shredded carrots until evenly distributed.
4. Combine & Spread Batter
Fold the dry‑ingredient mixture into the wet mixture just until combined — avoid over‑mixing.
Pour the batter into the prepared pan and spread evenly to the edges.
5. Bake
Bake for approximately 10‑15 minutes, depending on your oven and pan, until the cake springs back in the center when gently pressed or a toothpick comes out clean.
6. Roll the Cake
As soon as the cake comes out of the oven, invert it gently onto a clean kitchen towel that has been generously dusted with powdered sugar (this prevents sticking). Peel off the parchment paper. Starting at the short end, roll the cake up in the towel (cake and towel together) while still warm, and allow it to cool fully in the roll form. This ensures that when you unroll later and add the filling, the cake won’t crack.
7. Prepare the Filling
While the cake is cooling, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and spreadable.
8. Fill and Re‑roll
Once the cake has cooled in its rolled form, unroll it carefully. Spread the cream‑cheese filling evenly over the surface, leaving a small margin at the far edge. Then re‑roll the cake (without the towel this time), forming a tight spiral. Wrap it in plastic wrap and chill in the refrigerator for at least one hour to allow the filling to set.
9. Serve
Before serving, dust the roll lightly with powdered sugar. Use a sharp knife (you can warm the blade briefly for cleaner slices) to cut into ~½‑inch or 1‑inch slices. Arrange on a platter and serve chilled or at room temperature.
Serving Suggestions
- For brunch or dessert tables: Arrange the slices on a platter with fresh berries or mint sprigs for colour.
- For a rustic look: Place the roll on a wooden board, dust with powdered sugar, and serve with a dollop of whipped cream or caramel sauce on the side.
- To elevate: Add a drizzle of honey, maple syrup, or sprinkle chopped toasted walnuts over each slice.
- Pairing: A cup of coffee, chai latte, or lightly spiced tea complements the warm carrot‑cake flavors beautifully.
Tips & Tricks
- Roll the cake while warm. Delay in rolling can lead to cracking when bent later.
- Dust the towel generously with powdered sugar (or you can use powdered sugar + cocoa) so the cake doesn’t stick and tear.
- Avoid over‑baking. The cake should be just set, not dry. A moist cake is easier to roll cleanly.
- Even carrot shredding ensures consistent texture — don’t let large chunks interfere with the roll.
- Chill before slicing for clean, neat slices; warm slices may crumble or filling may ooze.
- Decorative ends: Some bakers trim ~½‑inch off each end of the roll — those ends may be less visually perfect but ensure you serve the neat spiral interior.
- Add crunch: For texture contrast, you might fold in chopped nuts or raisins for the filling or sprinkle on top before chilling.
Variations & Options
- Nutty version: Fold in ½‑cup chopped toasted pecans or walnuts into either the batter or the filling for crunch and depth.
- Pineapple‑carrot version: Add ~½‑cup well‑drained crushed pineapple to the batter for extra moisture and tropical note.
- Spice adjustments: Increase or decrease spices (ginger, nutmeg, cloves) to match your preference — some like carrot cake heavily spiced, others milder.
- Chocolate swirl: After filling, drizzle melted dark chocolate before rolling for a chocolate‑carrot hybrid.
- Mini roll version: Use a smaller pan/tray to make smaller rolls (ideal for individual servings) and reduce baking time slightly.
- Vegan adaptation: Use flax‑eggs (1 Tbsp flaxmeal + 3 Tbsp water per egg), dairy‑free cream cheese and butter alternatives; ensure carrots and oil are used as listed.
Frequently Asked Questions (FAQ)
Why did my roll crack when I unrolled it?
Likely the cake cooled too much before the first roll, or the batter was over‑baked, making it dry and inflexible. Rolling immediately out of the oven helps set the shape and prevent cracking.
How far ahead can I make this?
You can make the cake and roll it, chill it, up to a day ahead. Keep it well wrapped and only slice just before serving for freshest texture.
Can I freeze this cake roll?
Yes — after rolling and chilling, wrap tightly in plastic and foil, and freeze for up to ~1 month. Thaw in the refrigerator, then slice just before serving.
Can I use grated carrots ahead of time/bought shredded?
Freshly grated carrots give best texture and moisture. Pre‑shredded bagged carrots often have more moisture loss or uneven sizing, which may affect texture slightly.