Carrot Cake Roll

Spring brings with it a fresh sense of joy in the kitchen, and this carrot cake roll captures that feeling perfectly. With its tender, spiced cake wrapped around a creamy filling, it’s a dessert that’s as beautiful to serve as it is delightful to eat. Every slice reveals swirls of rich frosting hugging the soft cake, making it a centerpiece-worthy addition to any table.

What makes this cake especially fun is its versatility. You can keep it classic with a simple cream cheese filling or add a touch of citrus zest or crushed nuts for an extra layer of flavor. The texture is light and fluffy, but still satisfying, which means it won’t feel too heavy after a hearty meal. Its bright, inviting appearance makes it particularly appealing during festive occasions.

This carrot cake roll is a standout choice for an Easter dessert. It’s colorful, flavorful, and festive without being overly fussy. Whether you’re gathering family around the table or bringing a dessert to a potluck, it’s easy to slice, serve, and enjoy. The gentle spice of the cake pairs beautifully with the sweet creaminess of the filling, creating a balance that will have everyone coming back for seconds.

Beyond the holiday table, this carrot cake roll dessert works well for spring gatherings, afternoon tea, or any time you want a sweet treat that feels special. It’s a dessert that invites conversation, nostalgia, and a few happy smiles with every bite. Making it can be just as enjoyable as eating it, especially when you see how the cake layers curl into a perfect spiral of frosting and flavor.

Why You’ll Love It

• Perfectly portable and sliceable: This carrot cake roll dessert holds its shape beautifully, making it easy to slice and serve at family gatherings, brunches, or as part of an Easter spread. No messy cutting, just pretty spirals every time.
• Light, fluffy, and flavorful: Unlike some dense cakes, this roll stays soft and airy, with just the right amount of spice. Every bite has that comforting warmth from cinnamon and nutmeg, paired with the subtle sweetness of carrots.
• Creamy, dreamy filling: The smooth cream cheese filling balances the spiced cake perfectly. It’s rich enough to feel indulgent but never overwhelming, making each bite feel like a little celebration.
• Festive and eye-catching: The swirl of cake and frosting gives it a striking look on the table. It’s an Easter cake roll that doubles as a centerpiece—your guests might hesitate before cutting into it because it looks too pretty to eat!
• Customizable for your taste: Add crushed walnuts, a hint of orange zest, or even a light drizzle of caramel on top. This carrot cake roll can be tailored to your preferences without losing its classic charm.

Ingredient List

For the Cake:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 4 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups finely grated carrots
• ½ cup crushed pineapple, drained

For the Filling:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• Optional: ¼ cup chopped walnuts

Ingredient Notes

• I always use freshly grated carrots—it makes the cake moist and naturally sweet.
• Don’t skip the crushed pineapple! It adds a subtle tang and keeps the cake super tender.
• For the cream cheese filling, I use full-fat cream cheese—it gives that rich, dreamy texture everyone loves.
• Cinnamon and nutmeg are key here; they give the cake that cozy, festive flavor.
• Optional walnuts add a satisfying crunch, but only if you like a little texture in your dessert.

Kitchen Equipment Needed

• Mixing bowls – For combining the cake ingredients; I love using glass bowls so you can see everything clearly.
• Electric mixer – Makes beating the eggs and sugar a breeze; hand mixers work too if that’s what you have.
• Whisk – Perfect for blending dry ingredients evenly.
• Spatula – For folding in carrots and pineapple without deflating the batter.
• Baking sheet / jelly roll pan – Essential for the cake; I always line mine with parchment for easy rolling.
• Parchment paper – Prevents sticking and makes rolling the cake much easier.
• Sifter – Great for powdered sugar in the filling to keep it silky smooth.
• Cooling rack – Helps the cake cool evenly before filling and rolling.
• Offset spatula – Handy for spreading the cream cheese filling evenly across the cake.

Instructions

1. Prep Your Pan and Ingredients

• Preheat your oven to 350°F (175°C).
• Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it—this prevents sticking and makes rolling much easier.
• Have all your ingredients measured and ready. It makes the process smooth and stress-free.

Pro Tip: Gently press the parchment into the corners of the pan so the batter spreads evenly.

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2. Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Make sure everything is evenly combined; this ensures the spices and leavening are distributed properly.

Pro Tip: Sift the flour and spices together to avoid clumps in the batter.

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3. Beat the Wet Ingredients

• In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until thick and pale—about 2–3 minutes.
• Slowly drizzle in the vegetable oil and vanilla extract, mixing until fully incorporated.

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4. Fold in the Carrots and Pineapple

• Gently fold in the grated carrots and drained crushed pineapple using a spatula.
• Then, gradually fold in the dry ingredients until just combined—don’t overmix or the cake may become dense.

Pro Tip: Use a gentle folding motion from the bottom up to keep the batter light and fluffy.

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5. Bake the Cake

• Pour the batter into the prepared pan and spread it evenly with a spatula.
• Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tip: Start checking at 15 minutes—overbaking can make the cake dry and harder to roll.

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6. Roll the Cake

• While the cake is still warm, gently turn it out onto a clean kitchen towel dusted with powdered sugar.
• Peel off the parchment paper carefully.
• Starting from the short end, roll the cake up with the towel inside. Let it cool completely rolled up.

Pro Tip: Rolling the cake while warm prevents cracks and makes it easier to shape later.

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7. Prepare the Filling

• Beat the softened cream cheese and butter together until smooth and creamy.
• Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
• Fold in optional chopped walnuts if you like a little crunch.

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8. Fill and Re-Roll the Cake

• Unroll the cooled cake carefully and spread the cream cheese filling evenly over the surface.
• Roll the cake back up, this time without the towel.
• Place the rolled cake seam-side down on a serving platter.

Pro Tip: Leave a small border (about ½ inch) around the edges when spreading the filling to prevent it from spilling out when rolled.

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9. Chill and Slice

• Chill the cake for at least 1 hour before slicing to let the filling set.
• Use a sharp knife to cut into even slices for a clean, beautiful presentation.

Pro Tip: Wipe the knife with a warm, damp cloth between cuts for perfect swirls every time.

Tips and Tricks for Success

• Don’t overmix the batter: Folding gently keeps the cake light and fluffy—overmixing can make it dense.
• Roll while warm: Rolling the cake as soon as it comes out of the oven prevents cracks and makes it easier to shape.
• Use parchment and a towel: This combination ensures your cake lifts easily and rolls smoothly without sticking.
• Chill before slicing: Letting the cake rest in the fridge sets the filling and makes clean, pretty slices.
• Keep the knife clean: Wiping your knife between cuts ensures swirls stay perfect and the filling doesn’t drag.

Ingredient Substitutions and Variations

• Flour: Swap all-purpose flour for whole wheat pastry flour for a slightly nuttier flavor and lighter texture.
• Sugar: Use coconut sugar or maple sugar for a natural sweetness with a subtle twist.
• Oil: You can replace vegetable oil with melted coconut oil for a hint of tropical flavor.
• Cream Cheese Filling: Try mascarpone or Greek yogurt cream for a lighter, tangy alternative.
• Add-ins: Mix in raisins, shredded coconut, or crushed pineapple for extra texture and flavor.
• Spices: Experiment with ginger, cardamom, or allspice for a unique, festive spin.

Serving Suggestions

• I love serving this carrot cake roll dessert with a cup of hot chai or spiced tea—it complements the cinnamon and nutmeg perfectly!
• Slice it thin for an afternoon treat with friends; a little fresh fruit on the side, like strawberries or kiwi, brightens it up beautifully.
• Make it part of an Easter dessert table alongside chocolate eggs and lemon bars—its swirls and color always stand out.
• Pair it with a scoop of vanilla ice cream for a cozy, indulgent dessert after dinner.
• For a brunch twist, serve with a dollop of whipped cream and a drizzle of honey—it feels festive but still light.

Storage and Reheating Instructions

• Room temperature: Keep in an airtight container for up to 2 days; best enjoyed fresh.
• Refrigerator: Store covered for 4–5 days to keep the cream cheese filling fresh.
• Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the fridge overnight.
• Reheating: Serve chilled or let slices sit at room temperature for 10–15 minutes for a softer texture; avoid microwaving as it can make the filling runny.

Frequently Asked Questions

Can I make this carrot cake roll ahead of time?

Yes! You can bake it a day in advance, roll it, and keep it covered in the fridge. It actually tastes even better after the flavors have had time to meld.

What if my cake cracks when rolling?

No worries! Lightly press the cracks together with your fingers and cover them with frosting. Rolling while warm usually helps prevent cracks.

Can I use a different filling instead of cream cheese?

Absolutely! Mascarpone, Greek yogurt frosting, or even whipped buttercream works beautifully—just keep it smooth and spreadable.

How do I get clean slices every time?

Use a sharp knife and wipe it clean between cuts. Chilling the cake before slicing also helps maintain the swirls and keeps the filling from spilling.

Can I freeze the carrot cake roll?

Yes, wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Can I make it gluten-free?

You can! Substitute with a gluten-free all-purpose flour blend, and the cake will still be tender and delicious.

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Did you try this recipe? Let me know in the comments how it turned out!