Carrot Cake Roll

Introduction

Carrot Cake Roll is one of the most charming desserts you can make at home. Unlike a traditional carrot cake that comes as a layered slice, this version transforms the same spiced and moist cake into a soft roll filled with creamy frosting. The result is a dessert that looks as good as it tastes, with a beautiful swirl in every slice.

Biting into a Carrot Cake Roll feels nostalgic—it combines the comfort of an old-fashioned carrot cake with the elegance of a bakery-worthy presentation. It’s perfect for spring gatherings, Easter brunches, birthday parties, or even as a cozy afternoon treat with coffee. And if you enjoy creative twists on classics, you might also love exploring fruity bakes like the Blueberry Sour Cream Pound Cake.

Ingredients – Carrot Cake Roll

For the Cake

• 1 box carrot cake mix (or homemade carrot cake batter)

• 1 cup grated carrot

For the Frosting

• 8 oz cream cheese, room temperature

• 5 tbsp butter, room temperature

• 1 tsp vanilla extract

• 2 cups powdered sugar (plus extra for dusting)

This simple combination is what makes the Carrot Cake Roll moist, spiced, and irresistible.

Directions – Carrot Cake Roll Step by Step

Step 1: Prep the Pan & Towel

Preheat the oven to 350°F (175°C). Line a rimmed cookie sheet with parchment paper, spray lightly with nonstick spray, and prepare a clean kitchen towel by sprinkling it generously with powdered sugar.

Step 2: Bake the Carrot Cake Base

Make the carrot cake batter according to the package directions (or your homemade recipe). Fold in the grated carrots. Pour into the prepared pan and bake for about 15 minutes or until a toothpick comes out clean.

Step 3: Roll While Warm

Turn the cake out onto the sugared towel while it’s still hot. Peel away the parchment paper. Roll the cake up gently with the towel inside—it will “learn” the roll shape as it cools. Let cool 45–60 minutes.

Step 4: Make the Frosting

Beat cream cheese and butter together until smooth. Add vanilla extract. Slowly add powdered sugar until the frosting is spreadable and fluffy.

Step 5: Assemble the Carrot Cake Roll

Unroll the cooled cake, spread frosting evenly, then re-roll it tightly. Place seam-side down on a serving platter. Chill at least 30 minutes before slicing.

Tips & Variations for Carrot Cake Roll

• Nutty Upgrade: Sprinkle chopped walnuts or pecans inside the roll for crunch.

• Extra Spice: Add nutmeg, ginger, or pumpkin spice to boost flavor.

• Holiday Touch: Drizzle the Carrot Cake Roll with caramel glaze for festive gatherings.

• Healthier Swap: Use low-fat cream cheese or Greek yogurt for a lighter frosting.

• Savory Pairing: If you’re hosting a full meal, balance the sweetness with something hearty like Old-Fashioned Chicken and Dumplings.

Storage Instructions for Carrot Cake Roll

• Fridge: Wrap tightly in plastic wrap; keeps fresh for up to 5 days.

• Freezer: Wrap in parchment and foil, freeze up to 2 months. Thaw overnight in the fridge.

• Best Served: Slightly chilled, with a fork to enjoy every creamy swirl.

Recipe Info – Carrot Cake Roll

Tools Used

• Mixing bowls

• Electric mixer

• Rimmed baking sheet

• Parchment paper

• Clean kitchen towel

• Spatula

FAQs about Carrot Cake Roll

1. Why does my Carrot Cake Roll crack?
Usually it’s from overbaking or rolling it cold. Roll while hot using a towel to avoid cracks.

2. Can I make Carrot Cake Roll without cream cheese frosting?
Yes! Whipped cream or mascarpone frosting works beautifully too.

3. How do I keep my Carrot Cake Roll moist?
Don’t overbake, and always wrap tightly in the fridge. Cream cheese filling also helps lock in moisture.

4. Can I add pineapple or coconut to Carrot Cake Roll?
Definitely. Fold in crushed pineapple or shredded coconut for a tropical twist. Just keep the batter light so it rolls easily.

Final Thoughts

Carrot Cake Roll is more than dessert—it’s a celebration of comfort and elegance. With its moist sponge, tangy frosting, and eye-catching swirl, it never fails to impress. It’s also a versatile recipe that welcomes variations—whether you add nuts, swap in different spices, or serve it with glaze.

Enjoy it with a hot drink, or add it to a festive table spread. And if you’re craving something creamy on the side, try the Strawberry Oreo Cheesecake Frappuccino for the ultimate pairing. For more creative cake inspirations, check out Delish’s cake collection.

Carrot Cake Roll

Carrot Cake Roll is a soft, spiced cake filled with tangy cream cheese frosting and rolled into a swirl. Elegant, delicious, and perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course: cake

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• For the Cake
• - 1 box carrot cake mix plus ingredients per package
• - 1 cup grated carrot
• ### For the Frosting
• - 8 oz cream cheese room temperature
• - 5 tbsp butter room temperature
• - 1 tsp vanilla extract
• - 2 cups powdered sugar plus extra for dusting

Equipment

• - Mixing bowls
• Electric mixer
• - Rimmed baking sheet
• - Parchment paper
• - Clean kitchen towel
• - Spatula

Method

 

1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and spray lightly.
2. Lay out a clean kitchen towel and sprinkle generously with powdered sugar.
3. Prepare carrot cake batter according to package or homemade recipe. Fold in grated carrots.
4. Spread batter evenly into prepared pan and bake for 15 minutes, until a toothpick comes out clean.
5. While hot, turn cake onto sugared towel. Peel off parchment. Roll cake up gently from short end with towel inside. Cool for 45–60 minutes.
6. Beat cream cheese and butter until smooth. Add vanilla. Gradually mix in powdered sugar until fluffy.
7. Unroll cooled cake gently. Spread frosting evenly. Re-roll tightly, seam side down.
8. Chill for at least 30 minutes before slicing to reveal swirl.

Notes

Add chopped walnuts or pecans for crunch.
- Boost flavor with spices like nutmeg or ginger.
- Wrap tightly and refrigerate up to 5 days.
- Freeze up to 2 months; thaw overnight in fridge.