A soft, moist carrot cake rolled around a rich, creamy cream cheese filling, with warm cinnamon, freshly grated carrots, and a delicate dusting of powdered sugar. This beautiful dessert is perfect for Easter, holidays, family gatherings, or whenever you crave homemade carrot cake!
Recipe Details
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Prep time: 25 minutes
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Bake time: 10–13 minutes
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Cooling and chilling time: 1–2 hours
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Total time: Approximately 2 hours
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Servings: 8–10 slices
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Difficulty: Medium
Ingredients
For the carrot cake
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3/4 cup (95 g) all-purpose flour
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1 teaspoon ground cinnamon
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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3 large eggs, at room temperature
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2/3 cup (135 g) granulated sugar
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1 teaspoon vanilla extract
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2 tablespoons vegetable oil
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1 cup (about 100 g) finely grated carrots
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1/4 teaspoon ground nutmeg (optional)
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Powdered sugar, for dusting the towel and finished cake
For the cream cheese filling
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8 oz (225 g) cream cheese, softened
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4 tablespoons (56 g) unsalted butter, softened
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1 cup (120 g) powdered sugar
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1 teaspoon vanilla extract
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A small pinch of salt (optional)
Optional toppings
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Chopped walnuts or pecans
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Extra powdered sugar
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A little ground cinnamon
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Thin carrot curls for decoration
Instructions
Step 1: Prepare the oven and pan
Preheat the oven to 350°F (175°C). Line a 10 × 15-inch jelly-roll pan with parchment paper, leaving a little overhang for easy removal. Lightly grease the parchment paper.
Step 2: Whisk the eggs and sugar
In a large bowl, beat the eggs and granulated sugar with an electric mixer for about 3–5 minutes, until the mixture becomes pale, thick, and fluffy. Beat in the vanilla extract and vegetable oil.
Step 3: Add the dry ingredients and carrots
In a separate bowl, whisk together the flour, cinnamon, baking powder, salt, and optional nutmeg. Gently fold the dry ingredients into the egg mixture until just combined. Fold in the finely grated carrots.
Avoid overmixing, which can make the cake dense or tough.
Step 4: Bake the cake
Spread the batter evenly in the prepared pan, reaching the corners. Bake for 10–13 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 5: Roll the cake while warm
While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
Immediately after baking, loosen the cake edges and turn the cake onto the towel. Carefully peel away the parchment paper. Starting from a short end, roll the warm cake up together with the towel.
Place it seam-side down on a wire rack and let it cool completely, about 45–60 minutes. Rolling while warm helps prevent cracks.
Step 6: Make the cream cheese filling
Beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and optional pinch of salt. Beat until fluffy, scraping down the sides of the bowl as needed.
If the filling is too soft to spread, refrigerate it for 10–15 minutes.
Step 7: Fill the cake
Once the cake is completely cool, gently unroll it. It may retain a slight curve, which is perfectly fine. Spread the cream cheese filling evenly over the surface, leaving about 1/2 inch uncovered along the edges to prevent too much filling from squeezing out.
Step 8: Roll it up again
Starting from the same short end, gently roll the cake into a log, this time without the towel. Keep the roll snug but do not press too hard. Place it seam-side down on a serving plate or wrap it gently in plastic wrap.
Step 9: Chill, decorate, and serve
Refrigerate the cake roll for at least 1 hour to help the filling set and make slicing easier. Dust with powdered sugar and sprinkle with chopped walnuts or pecans if desired.
Use a sharp knife to cut into slices, wiping the blade between cuts for neat, beautiful spirals.
Tips for the perfect carrot cake roll
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Grate carrots finely: Fine shreds distribute evenly and keep the thin sponge tender.
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Do not overbake: A dry cake is more likely to crack when rolled.
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Roll while warm: This is the most important step for a flexible cake.
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Cool completely before filling: Warm cake can melt the cream cheese filling.
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Use softened ingredients: Room-temperature cream cheese and butter make a smoother filling.
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Avoid overfilling: Too much frosting can squeeze out when you roll the cake.
Storage instructions
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Refrigerator: Store tightly covered for up to 4 days because the filling contains cream cheese.
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Freezer: Wrap the uncut roll tightly and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator.
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Serving: For the best texture and clean slices, keep the cake chilled until shortly before serving. Do not leave it at room temperature for more than 2 hours.
Frequently asked questions
1. Why did my carrot cake roll crack?
It may have been overbaked, cooled before the first roll, or rolled too aggressively. Roll it while warm and handle it gently.
2. Can I add nuts or raisins?
Yes. Fold in about 1/4 cup finely chopped walnuts or pecans. You can also add 2–3 tablespoons of raisins, but avoid adding too many extras because the cake layer is thin.
3. Can I make it ahead of time?
Yes. Make the roll a day ahead, cover it, and refrigerate. Dust with powdered sugar just before serving.
4. Can I use pre-shredded carrots?
Freshly grated carrots are recommended because they are generally more moist and tender. Pre-shredded carrots may be too thick or dry for this delicate sponge.
5. How do I get clean spiral slices?
Chill the cake until firm and use a sharp knife, cleaning the blade between slices.
6. Is the cake supposed to be moist?
Yes! The cake should be soft and tender, while the cream cheese filling should be smooth, rich, and creamy.
Enjoy your homemade Carrot Cake Roll with Cream Cheese Filling — a delicious combination of warm spices, sweet carrots, and tangy cream cheese in every slice!