Go Back
Carrot Cake Roll Recipe
Ben Carraoli

Carrot Cake Roll Recipe

From the moment I baked my first carrot cake roll, I knew this dessert would become a favorite in my kitchen. When I sliced into that beautiful spiral of moist carrot cake wrapped around creamy frosting, I honestly felt proud of myself. Rolling it looked intimidating at first, but once I tried it, the process felt fun and surprisingly simple.
Print Recipe Pin Recipe
Total Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • ¾ cup all-purpose flour — gives the cake structure while keeping it light enough to roll.
  • ½ tsp baking powder — helps create a soft airy texture.
  • ½ tsp baking soda — works with moisture and sugar to lift the cake.
  • ½ tsp salt — balances sweetness and enhances flavor.
  • ½ tsp ground cinnamon — classic carrot cake spice.
  • ½ tsp ground ginger — adds gentle warmth.
  • ¼ tsp ground nutmeg — deepens the flavor.
  • ⅛ tsp ground cloves — optional but adds bold spice depth.
  • 3 large eggs — help the cake stay flexible for rolling.
  • ¾ cup granulated sugar — sweetens and creates a soft crumb.
  • 2 Tbsp vegetable or canola oil — keeps the cake moist and tender.
  • 1 tsp vanilla extract — rounds out all flavors.
  • 2 cups finely shredded carrots — fresh carrots give the best moisture and texture.
  • 8 oz cream cheese cold — keeps filling firm and easy to roll.
  • 8 Tbsp butter softened — adds creaminess and flavor.
  • 1 cup powdered sugar — sweetens and smooths the filling.
  • 1 tsp vanilla extract — enhances overall taste.

Method
 

  1. Preheat the oven and line your baking pan with parchment paper so the cake releases easily. Mix dry ingredients in one bowl and beat eggs, sugar, oil, and vanilla in another until smooth. Gently combine everything, then fold in freshly shredded carrots to finish the batter.
  2. Spread batter evenly in the pan and bake until the cake springs back when touched. Immediately roll the warm cake with parchment paper from the short side to shape it while cooling. Let it rest so the roll form sets naturally.
  3. Beat cream cheese until smooth before adding softened butter for a creamy texture. Mix in powdered sugar and vanilla until silky and spreadable. The filling should be thick but easy to spread without tearing the cake.
  4. Carefully unroll the cooled cake and spread frosting evenly, leaving a small border so filling doesn’t spill out. Slowly roll the cake back up, keeping it tight but gentle. Remove parchment as you roll.
  5. Wrap the cake roll tightly in plastic and chill for at least an hour to firm up. Chilling helps slices stay clean and neat. Use a warm knife for smooth cuts when serving.

Notes

  • I grate carrots finely so they blend smoothly into the cake.
  • I freeze the roll briefly before slicing for perfect swirls.
  • I avoid overbaking so the cake stays flexible for rolling.
  • I use a warm knife to keep slices neat.
  • I always chill thoroughly so the roll holds its shape.