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Carrot Cake Roll with Cream Cheese Filling

Carrot Cake Roll with Cream Cheese Filling

Delicious twist on the traditional carrot cake recipe, roll style with cream cheese frosting filling.


Ingredients for Carrot Cake Roll:

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 Tbsp oil canola/vegetable/light tasting olive
  • 1 tsp vanilla extract
  • 2 cups shredded carrots

Ingredients for Cream Cheese Filling

  • 8 oz cream cheese room temperature
  • 1/2 cup butter room temperature
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract


  • Preheat oven to 375 degrees Fahrenheit.
  • Line a half sheet tray/jelly roll pan with parchment paper.
  • Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Set aside.
  • In a large bowl, whisk the eggs. Beat in the sugar, oil, and vanilla.
  • Stir the dry ingredients into the wet ingredients, until almost combined.
  • Fold in the carrots.
  • Spread batter evenly into the prepared pan.
  • Bake in center of oven for 12-14 minutes. Cake will spring back when touched or toothpick will come out clean from center when done.
  • Immediately roll cake from short end to short end inside the parchment paper. Allow to cool for 10 minutes.
  • Place butter and cream cheese in a large bowl. Beat until smooth.
  • Add vanilla and mix until combined.
  • Add powdered sugar and beat until smooth.
  • Carefully unroll the cake. If it cracks a little, it’s ok, just be gentle.
  • Evenly spread the cream cheese frosting on all but 1-inch of the end you will be rolling towards.
  • Re-roll the cake, starting with the frosted end.
  • Roll and tuck the cake as tightly as you can, working your way towards the unfrosted edge.
  • Dust with powdered sugar.
  • Chill until ready to serve.
  • To serve: Slice into inch-thick slices with a hot knife.



I tried the method of rolling the cake roll in parchment paper for this recipe, so it’s in the instructions, but I wish I hadn’t. The parchment was so hard to remove without tearing the cake.  Immediately removing the parchment paper, and rolling it up in a powdered sugar-dusted tea towel is much easier.
This cake freezes really well. I wrapped half of it it in plastic wrap and froze it to serve a week later at a get-together.