Carrot Cake Roll with Cream Cheese Frosting: A Moist, Swirled Delight Perfect for Any Occasion

Few desserts blend elegance, flavor, and nostalgia quite like a Carrot Cake Roll with Cream Cheese Frosting. This stunning treat combines the warm spices and moist texture of classic carrot cake with the delicate form of a roulade—creating a show-stopping dessert that’s as beautiful as it is delicious.

Imagine a tender, spiced cake rolled around a rich, creamy filling, studded with real carrots, nuts, and golden raisins, then finished with a luscious blanket of cream cheese frosting and a delicate dusting of powdered sugar. Each slice reveals a perfect spiral of orange-hued cake and white filling—a centerpiece that wows at Easter, birthdays, spring brunches, or holiday gatherings.

In this comprehensive, SEO-optimized guide, you’ll learn how to make a flawless carrot cake roll from scratch, complete with step-by-step instructions, expert tips, variations, and storage advice. Whether you’re a beginner or a seasoned baker, this recipe will help you master the art of the perfect roll.

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What Is a Carrot Cake Roll?

A carrot cake roll is a type of roulade—a thin, sponge-like cake that’s baked in a jelly roll pan, spread with frosting while still warm, then carefully rolled into a log. It’s essentially carrot cake reimagined as a Swiss roll.

This dessert offers the beloved flavors of traditional carrot cake—cinnamon, nutmeg, carrots, and walnuts—but in a more refined, portable format. The result is a soft, moist cake with a creamy center, perfect for slicing into elegant rounds.

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Why You’ll Love This Carrot Cake Roll

✅ Impressive Yet Approachable – Looks gourmet but uses simple techniques
✅ Moist and Flavorful – Packed with real carrots, spices, and toasted nuts
✅ Perfect for Make-Ahead – Tastes better after chilling overnight
✅ Crowd-Pleasing – Loved by kids and adults alike
✅ Great for Gifting – Wrap in parchment and ribbon for a thoughtful present
✅ Ideal for Spring & Fall – A star at Easter, Thanksgiving, and baby showers

It’s the ultimate upgrade from a standard carrot cake—offering all the flavor in a more elegant, portion-controlled form.

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Key Ingredients for Carrot Cake Roll with Cream Cheese Frosting

This recipe makes one 10×15-inch roll (12–16 servings).

For the Cake:

• 4 large eggs, separated
• ¾ cup (150g) granulated sugar
• ½ cup (65g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup (60g) finely grated carrots (about 1 large carrot)
• ¼ cup (30g) chopped walnuts or pecans, toasted
• ¼ cup (45g) golden raisins (optional)
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened
• ½ cup (55g) powdered sugar
• 2 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• Pinch of salt

For the Glaze (Optional):

• 1 cup (120g) powdered sugar
• 1–2 tbsp milk or cream
• 1 tsp lemon juice
• ½ tsp vanilla extract

Optional Garnishes: Chopped toasted nuts, edible flowers, or carrot curls

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Step-by-Step Recipe: How to Make Carrot Cake Roll

Follow these detailed steps for a crack-free, perfectly rolled cake.

Step 1: Preheat and Prepare the Pan

• Preheat oven to 375°F (190°C).
• Line a 10×15-inch jelly roll pan (or rimmed baking sheet) with parchment paper.
• Lightly grease the parchment and dust with a sprinkle of flour or cocoa powder to prevent sticking.

Step 2: Make the Cake Batter

1. In a large bowl, beat egg yolks with granulated sugar until pale and thick (about 3–4 minutes).
2. Stir in vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
4. Gradually fold the dry ingredients into the yolk mixture until just combined.
5. Gently fold in grated carrots, chopped nuts, and raisins (if using).

Step 3: Whip the Egg Whites

1. In a clean, dry bowl, beat egg whites with an electric mixer until stiff peaks form.
2. Carefully fold one-third of the whites into the batter to lighten it.
3. Gently fold in the remaining whites until no white streaks remain. Do not overmix.

Step 4: Bake the Cake

1. Pour the batter into the prepared pan and spread evenly with a spatula.
2. Bake for 13–15 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.
3. While baking, lay a clean kitchen towel on the counter and sprinkle it generously with powdered sugar.

Step 5: Roll the Cake (Crucial Step!)

1. As soon as the cake comes out of the oven, run a knife around the edges to loosen.
2. Invert the cake onto the sugared towel. Carefully peel off the parchment paper.
3. Starting from one of the short ends, gently but firmly roll the cake up in the towel, jelly roll-style. This helps the cake retain flexibility and prevents cracking when filled.
4. Let it cool completely on a wire rack (about 45 minutes to 1 hour).

Step 6: Make the Cream Cheese Filling

1. Beat cream cheese, powdered sugar, butter, vanilla, and salt until smooth and fluffy.
2. Chill briefly if too soft (helps with spreading).

Step 7: Unroll, Fill, and Re-Roll

1. Gently unroll the cooled cake.
2. Evenly spread the cream cheese filling, leaving a ½-inch border around the edges.
3. Re-roll the cake (without the towel this time) into a tight log.
4. Place seam-side down on a serving platter.

Step 8: Glaze and Garnish

1. Whisk together powdered sugar, milk, lemon juice, and vanilla to make a thin glaze.
2. Drizzle over the top of the roll.
3. Sprinkle with chopped toasted nuts or a dusting of cinnamon.
4. Chill for at least 1 hour before slicing to set the filling.

Step 9: Serve

• Slice with a sharp, warm knife for clean cuts.
• Wipe the knife between slices for neat presentation.

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Tips for a Perfect Carrot Cake Roll

• Don’t Overbake – Even 1 minute too long can dry out the cake. Check at 13 minutes.
• Roll While Warm – The initial towel roll sets the shape and prevents cracks.
• Use Freshly Grated Carrots – Pre-shredded carrots are drier and may affect texture.
• Toast the Nuts – Enhances flavor and crunch.
• Chill Before Slicing – Makes for cleaner cuts and better structure.
• Avoid Overmixing Egg Whites – Fold gently to keep the cake light and airy.

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Creative Variations to Try

Make this recipe your own with these delicious twists:

1. Pineapple Carrot Cake Roll

Add ¼ cup crushed pineapple (drained well) to the batter for extra moisture and tropical flair.

2. Vegan Version

• Replace eggs with flax eggs (4 tbsp ground flax + 12 tbsp water)
• Use vegan cream cheese and butter
• Ensure powdered sugar is plant-based

3. Gluten-Free Carrot Cake Roll

Substitute flour with a 1:1 gluten-free baking blend. Add ½ tsp xanthan gum if not included.

4. Nut-Free Option

Omit walnuts and use sunflower seeds or coconut flakes instead.

5. Orange Zest Infusion

Add 1 tsp orange zest to the batter and filling for a bright, citrusy note.

6. Mini Carrot Cake Rolls

Divide the batter between two smaller pans (8×8 or 9×9) for individual rolls or party-sized portions.

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How to Store and Preserve Your Carrot Cake Roll

• Refrigerator: Store covered in plastic wrap or an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight in the fridge.
• Make-Ahead Tip: Bake and roll the cake 1–2 days in advance. Add filling and glaze the day of serving for best texture.

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Serving Suggestions: How to Enjoy Your Carrot Cake Roll

This dessert is perfect for:

• Easter Brunch – A festive centerpiece
• Birthday Dessert – Unique alternative to layered cakes
• Afternoon Tea – Pair with Earl Grey or chai
• Holiday Table – Great for Thanksgiving or Christmas
• Gift Giving – Wrap in cellophane with a ribbon and recipe card

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

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Nutritional Information (Approximate per Slice, 1/12 of Roll)

Calories	280
Fat	14g
Saturated Fat	6g
Carbohydrates	34g
Sugar	22g
Protein	5g
Fiber	1g

Note: Values vary based on add-ins and frosting amount.

While rich, this cake uses real ingredients and can be enjoyed as a special-occasion treat.

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Frequently Asked Questions (FAQs)

Q: Why did my cake crack when rolling?
A: Likely causes: overbaking, not rolling while warm, or under-whipped egg whites. Follow the towel roll method carefully.

Q: Can I make this without eggs?
A: Possible with flax or chia eggs, but the texture will be denser. Not recommended for beginners.

Q: Can I use store-bought cream cheese frosting?
A: Yes, but homemade is fresher and less sweet. If using store-bought, chill it slightly before spreading.

Q: Can I add coconut?
A: Absolutely! Fold ¼ cup shredded coconut into the batter or filling.

Q: How do I prevent the filling from oozing out?
A: Don’t overfill, leave a border, and chill thoroughly before slicing.

Q: Can I make this nut-free?
A: Yes—omit nuts or replace with seeds or oats.

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Final Thoughts: A Timeless Dessert with a Modern Twist

The Carrot Cake Roll with Cream Cheese Frosting is more than just a dessert—it’s a celebration of texture, flavor, and craftsmanship. With its delicate crumb, spiced warmth, and creamy center, it bridges the gap between comfort food and elegance.

Whether you’re baking for a special occasion or simply treating yourself to something beautiful, this cake roll delivers on every level. And with the right technique, anyone can master it.

So preheat your oven, grate those carrots, and roll your way to dessert perfection. One bite of this golden, swirled delight, and you’ll understand why it’s a timeless favorite.

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