Carrot Cake Roll with Cream Cheese Filling – Moist & Spiced

This carrot cake roll with cream cheese filling combines a thin, moist carrot cake with a smooth, tangy cream cheese layer rolled inside. Warm cinnamon, ginger, and nutmeg give the cake its classic spiced flavor, while finely grated carrots add moisture and texture. The cake is rolled while warm, cooled completely, then filled and rolled again to create the signature swirl. After chilling, each slice reveals neat layers of spiced carrot cake and creamy filling, making this carrot cake roll a beautiful dessert for spring celebrations and special occasions.

Quick Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Servings: 12
• Oven Temperature: 350°F (175°C)
• Pan: 10×15-inch jelly roll pan
• Chill Time: At least 1 hour

Why You’ll Love This Carrot Cake Roll

• Classic carrot cake flavors: Cinnamon, ginger, and nutmeg give the cake a warmly spiced flavor.
• Creamy filling: Softened cream cheese and butter create a smooth, fluffy center.
• Beautiful presentation: The rolled cake reveals a swirl of cake and cream cheese filling when sliced.
• Great for special occasions: Its rolled shape makes it especially suited to spring gatherings and celebrations.
• Make-ahead friendly: The assembled cake chills for at least 1 hour before slicing.

Ingredients

For the Carrot Cake

• ¾ cup (95g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 3 large eggs, room temperature
• ⅔ cup (135g) granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups (about 200g) finely grated carrots, peeled before grating
• 1 tablespoon vegetable oil
• ½ cup chopped walnuts or pecans, optional
• Powdered sugar, for dusting the towel

For the Cream Cheese Filling

• 8 oz (225g) cream cheese, softened
• ¼ cup (60g) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 1 cup (120g) powdered sugar, sifted

How to Make Carrot Cake Roll

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 and lightly grease it.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

3. Make the Cake Batter

In a large mixing bowl, beat the room-temperature eggs, granulated sugar, and vanilla until thick and pale, about 2–3 minutes.

Mix in the vegetable oil, then fold in the finely grated carrots.

Gradually fold in the dry ingredients until just combined. If using nuts, stir them in at this stage.

4. Bake the Cake

Spread the batter evenly in the prepared jelly roll pan.

Bake for 10–12 minutes, or until the top springs back when lightly touched.

5. Roll the Cake While Warm

While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.

As soon as the cake is baked, immediately invert it onto the prepared towel. Peel off the parchment paper.

Gently roll the cake up with the towel, starting from the short end.

Let the cake cool completely while it remains rolled.

6. Make the Cream Cheese Filling

Beat the softened cream cheese, softened butter, and vanilla until smooth.

Gradually add the sifted powdered sugar and beat until the filling is fluffy.

7. Fill and Roll the Cake

Carefully unroll the cooled cake.

Spread the cream cheese filling evenly over the surface.

Gently roll the cake back up, this time without the towel.

Wrap the completed cake roll in plastic wrap and refrigerate for at least 1 hour before slicing.

8. Serve

Before serving, dust the carrot cake roll with powdered sugar if desired.

Slice to reveal the cream cheese swirl inside.

Important Tips for a Successful Cake Roll

• Use room-temperature eggs: The recipe specifically calls for room-temperature eggs when beating them with the sugar and vanilla.
• Grate the carrots finely: The recipe uses finely grated, peeled carrots for the cake batter.
• Don’t overmix: Fold in the dry ingredients only until just combined.
• Roll the cake immediately: Invert and roll the cake while it is still warm to form the initial shape.
• Cool it while rolled: Let the cake cool completely in its rolled position before adding the filling.
• Soften the filling ingredients: Both the cream cheese and butter should be softened before beating the filling.

Frequently Asked Questions

What size pan is needed for this carrot cake roll?

Use a 10×15-inch jelly roll pan lined with parchment paper.

How long does the carrot cake bake?

The cake bakes for 10–12 minutes at 350°F (175°C), or until the top springs back when lightly touched.

Why is the cake rolled while warm?

The cake is immediately inverted onto a powdered-sugar-dusted towel and gently rolled from the short end while warm. It then cools completely in that rolled position before being filled.

How long should the assembled carrot cake roll chill?

The filled cake roll should be wrapped in plastic wrap and refrigerated for at least 1 hour before slicing.

Can I add nuts?

Yes. The recipe includes ½ cup chopped walnuts or pecans, and they are optional.

Final Thoughts

This carrot cake roll brings the familiar flavors of spiced carrot cake together with a smooth cream cheese filling in a beautiful rolled dessert. Rolling the cake while warm helps create its signature shape, while the final refrigeration gives the filling time to set before slicing. Finished with a light dusting of powdered sugar, it’s a lovely choice for spring desserts and special occasions.

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