Carrot Cake Roll with Cream Cheese Frosting

Carrot cake roll with cream cheese frosting is my recipe of choice for a delicate dessert that impresses everyone. I start with a thin layer of soft, tender carrot cake, perfectly spiced with cinnamon, nutmeg, and ginger, topped with crunchy walnuts and freshly shredded carrots! Then I top it with a layer of sweet and tangy cream cheese frosting and roll the cake, creating a visually appealing swirl of orange cake and white frosting!

This is one of those desserts that is luxuriously rich and decadent, yet comforting and easy to make. The secret is to make sure you do not overbake the cake layer; even baking it for just a few minutes extra may cause it to crack when rolled. Once you master this technique, the combinations are endless. I encourage you to try my Pumpkin Roll with Cream Cheese Frosting and pumpkin pie spices, and chocolaty French Silk Roll Cake.

The carrot cake layer is absolutely outstanding, filled with lots of shredded carrots and crunchy walnuts for added texture. The cream cheese frosting layer is thick, so you get the velvety creaminess in every bite. Overall, this fantastic dessert has the perfect balance of sweetness and spices, with richness and a buttery flavor.  The tartness of the cream cheese balances the dessert’s sweetness, making it irresistible. I highly recommend refrigerating it for a few hours before slicing. This way, you will have perfect slices!

Why you will love this recipe 

• A delicious Easter dessert: Not only is it delicious, but it looks stylish and sophisticated. This is the type of dessert I make for my Easter table.   
• It is actually easy: It may look complicated, but I promise that you will be surprised at how easy it is to make a roll cake.
• Fresh, wholesome ingredients: Making this dessert at home gives me full control over the quality of the ingredients. The cake turns out rich and decadent, scented with beautiful aromas from the fresh spices.
• Make it ahead of time: It can be prepared in advance, taking the pressure off making dessert on the day of the celebration.

What you will need

• Cake batter: I use all-purpose flour, baking powder, salt, vanilla, white granulated sugar, brown sugar, eggs, and canola oil to make a basic cake batter. 
• Carrots: For the carrot flavor, I shred three medium carrots very finely. 
• Spices: I add ground ginger, cinnamon, and nutmeg for a warm and sweet flavor.
• Other ingredients: I use finely ground walnuts for a nutty flavor and texture, and powdered sugar for rolling the cake and additional flavor. 

For the filling: 

• Cream: I use full-fat, high-quality cream cheese and unsalted butter. They both need to be softened to room temperature.
• Seasonings: I add vanilla extract and powdered sugar for sweetness and a light floral note. 
• Fruit: The raisins are optional, but I recommend using them for texture and flavor. 

How to make 

Prep: I preheat the oven to 375 degrees F and line a 10×15-inch jelly roll pan with parchment paper, leaving an extra inch hanging over the sides to make it easier to lift the cake. 

Make the batter: Next, I whisk the flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl. In a separate bowl, I mix the eggs, white granulated sugar, and brown sugar for 1 minute, until combined, then beat in the oil, vanilla, walnuts, and carrots. Then, I fold the dry ingredients into the wet ingredients with a rubber spatula until just combined.

Bake the cake: Now, I spread it into the prepared pan and bake it for 10 to 13 minutes or until the top of the cake springs back when lightly pressed. I remove the cake and immediately lift it from the pan onto a flat surface. While it is hot, I slowly roll the cake with the parchment paper wrapped around it and let it cool on a wire rack. 

Make the frosting: While it cools, beat the butter until creamy, then add the cream cheese, sugar, and vanilla, beating until smooth, scraping the sides as needed. When the cake is cool, I roll it out and spread the frosting on top, leaving a one-inch border unfrosted. I sprinkle on the raisins before re-rolling the cake, peeling away the parchment paper as I go. 

Chill and serve: Afterward, I wrap the cake tightly in plastic wrap and chill it for several hours before serving it with powdered sugar on top. 

Expert tip

How to keep a cake roll from cracking

The most important first step is to use parchment paper for easy removal. Then do not overbake it, as a dry cake will crack. Check it after 10 minutes. If it springs back, it is done. Rolling it when it is warm is also important. Waiting until it is cool makes it more prone to cracking. Also, dusting the cake with powdered sugar before rolling it can help prevent it from sticking if using a towel instead of parchment paper. 

More tips to consider

• Roll it while it is hot, so it doesn’t crack. 
• If it does crack, paste it together with frosting. Then make extra frosting to frost the whole outside.
• A large sheet pan will work instead of a jelly roll pan. 
• Make sure the cream cheese and butter are softened to room temperature. 
• Spray the parchment paper with non-stick spray to keep the cake from sticking. 

Recipe variations and add-ins:

• Lighter frosting: Instead of my cream cheese frosting, use a whipped cream frosting for a lighter cake. 
• Richer filling: For something richer, use mascarpone cheese instead of cream cheese.  
• Chocolate lovers: When I am in the mood for chocolate, I add cocoa to my batter. It blends well with the sweet carrots and spices. 
• Other dried fruits: I sometimes substitute dried cranberries, mango, papaya, dates, or cherries for raisins. 
• Coconut: Toasted coconut is a nice way to top this carrot roll and tastes delicious with the flavors of carrots and cream cheese.

Serving suggestions:

This fun Easter dessert can be served after a savory, moist, and delectable lamb pot roast. My special entrée is elegant yet effortless with bold flavor and hearty vegetables. While guests wait, they can snack on my rich, creamy deviled eggs. The kids also like these cute homemade peanut butter eggs, which are better than the ones they sell in stores. 

To make this cake extra decadent, drizzle some of my caramel sauce on top. This easy recipe only needs three ingredients and takes just 10 minutes. For something different to go with this carrot cake roll, try my unique avocado ice cream. The no-churn mint chocolate chip avocado flavor is super creamy, vegan, and only takes 15 minutes to make. Just be sure to make it the night before because it has to freeze for six hours. 

How to store leftovers:

• Refrigerate: Wrap leftovers in plastic and place them in a sealed container and they will stay fresh in the fridge for a week.   
• Freezing: They can also be frozen in a freezer-safe container for up to three months.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.

Frequently asked questions

More carrot cake-inspired desserts to try: