Carrot Cake Roll with Cream Cheese Filling – A Swirled Spring Favorite!

Looking for a dessert that’s as beautiful as it is delicious? This Carrot Cake Roll with Cream Cheese Filling is a moist, warmly spiced cake rolled around a rich, creamy filling. It’s the perfect dessert for Easter, spring gatherings, or any time you’re craving something sweet and special.

With a swirl of spiced carrot cake wrapped around a tangy cream cheese center, this carrot cake roll is easier to make than you think—and it’s a showstopper on any dessert table!

What Is a Carrot Cake Roll?

A carrot cake roll is a rolled sponge-style carrot cake filled with cream cheese frosting. Think of it like a pumpkin roll, but with the earthy sweetness of shredded carrots, cinnamon, and nutmeg. Once baked, it’s rolled up (just like a jelly roll), cooled, and filled with a smooth, sweetened cream cheese mixture.

Why You’ll Love This Recipe

✅ Moist, spiced carrot cake
✅ Luscious cream cheese filling
✅ Perfect for holidays and special occasions

✅ Easier than it looks!

Ingredients

For the Cake:

¾ cup all-purpose flour
½ tsp baking powder

½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon

¼ tsp ground nutmeg
3 large eggs
½ cup granulated sugar

2 tbsp brown sugar
1 tsp vanilla extract
2 cups finely shredded carrots

Powdered sugar (for dusting)

For the Cream Cheese Filling:

8 oz cream cheese, softened
¼ cup unsalted butter, softened

1 cup powdered sugar
1 tsp vanilla extract

Instructions

1. Preheat & Prepare

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Dust a clean kitchen towel with powdered sugar.

2. Make the Cake Batter

In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat eggs, granulated sugar, brown sugar, and vanilla until thick and pale. Fold in dry ingredients, then stir in shredded carrots.

3. Bake

Spread the batter evenly into the prepared pan. Bake for 12–15 minutes or until the cake springs back when touched.

4. Roll the Cake

Immediately invert the warm cake onto the prepared towel. Gently peel off the parchment and roll the cake up in the towel (starting from the short end). Let it cool completely.

5. Make the Filling

Beat together cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.

6. Fill and Re-Roll

Carefully unroll the cooled cake. Spread the cream cheese filling evenly, then re-roll the cake (without the towel). Wrap in plastic and chill for 1–2 hours.

7. Serve

Dust with powdered sugar before slicing. Enjoy!

Tips for the Perfect Cake Roll

Roll the cake while it’s still warm to prevent cracking.
Use parchment and a powdered-sugar towel to avoid sticking.

Chill before slicing for clean cuts.
Add chopped walnuts or raisins to the batter if desired!

When to Serve Carrot Cake Roll

This cake roll is a beautiful dessert for:

Easter brunch or dinner
Spring birthdays

Mother’s Day
Afternoon tea or coffee gatherings
Potlucks and bake sales

Storage & Make-Ahead Tips

Store in the fridge for up to 5 days.
Freeze (tightly wrapped) for up to 2 months — thaw overnight before serving.
Make ahead and refrigerate overnight for best flavor and texture.

Frequently Asked Questions

Q: Can I use store-bought shredded carrots?
A: Freshly shredded carrots are best—they have more moisture and blend better into the batter.

Q: What pan should I use for a cake roll?
A: A 10×15″ jelly roll pan is ideal. Don’t use a standard baking sheet—it’s too large.

Q: How do I prevent the cake from cracking?
A: Roll it gently while warm and don’t overbake the cake.

Final Thoughts

This Carrot Cake Roll with Cream Cheese Filling is a festive twist on a classic dessert. Moist, tender, and filled with tangy frosting, it’s the perfect way to celebrate spring—or satisfy your carrot cake cravings any time of year!

Thank you for following me on Facebook , Pinterest !