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Looking for a fun twist on carrot cake? You will love this delicious carrot cake roll filled with homemade cream cheese frosting!

Spring is finally here and we’re loving it! As the weather warms and Easter approaches, this carrot cake roll with cream cheese filling has become a much-requested dessert. 

cake roll with cream cheese frosting

Flavorful carrot cake spiced with cinnamon and rolled up around a filling made of whipped cream cheese, butter, powdered sugar, and vanilla…sign me up! For sure, carrot cake roll is fantastic for Easter dinner, but you’ll want to serve it for a picnic, birthday party, bridal or baby shower, a potluck dinner, or just to enjoy with a cup of tea in the afternoon.

carrot cake roll on a plate

Carrot Cake Roll

Looking for a fun twist on carrot cake? You will love this delicious carrot cake roll filled with homemade cream cheese frosting!



  • ¾ cup all-purpose flour 98 grams
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon 6 grams
  • 3 large eggs at room temperature
  • 2/3 cup granulated sugar 134 grams
  • 1 teaspoon vanilla extract 5 grams
  • 2 tablespoons vegetable oil
  • 1 ¾ cups finely grated carrots 230 grams
  • Powdered sugar for dusting


  • 8 ounces cream cheese room temperature
  • 5 tablespoons butter room temperature
  • 1 teaspoon vanilla extract 5 grams
  • 2 cups powdered sugar 203 grams


  • Preheat oven to 350º Fahrenheit. Line a 10×15 inch jelly roll pan (or cookie sheet with a raised edge) with parchment paper. Allow the parchment paper to come at least 1 inch above the sides of the pan for easy lifting the finished cake from the pan. Spray the parchment paper in the pan with non-stick cooking spray.
  • Sprinkle a large, clean kitchen towel very generously with powdered sugar (use at least ½ cup). Set aside for as soon as the cake is out of the oven.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
  • In a large mixing bowl or the bowl of a stand mixer, beat the eggs, sugar and vanilla for 1 minute at high speed.
  • Add the vegetable oil and mix just until combined.
  • Pour the dry mixture into the wet mixture and stir gently just until combined.
  • Fold in the grated carrots.
  • Spread the cake batter evenly into the prepared jelly roll pan, spreading all the way to the edges. Bake for 10-12 minutes until a toothpick inserted into the center comes out clean (do not under bake).
  • As soon as the cake comes out of the oven, turn the cake out of the pan onto the sugared towel. Peel away the parchment paper carefully.
  • Immediatelty fold the end of the towel over one of the short ends of the cake. Roll the cake up into the towel, starting at the short end. Set the cake aside to cool to room temperature, about 45 minutes.
  • While the cake is cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese and butter with an electric mixer until smooth. Add the vanilla extract and powdered sugar and mix on low speed until combined and the frosting is creamy.
  • Very gently, unroll the cooled cake roll and be sure it is fully released from the towel. Spread the frosting onto the cake, edge to edge. Re-roll the cake gently. Transfer the cake roll to a plate, seam side down.
  • Chill the cake roll in the refrigerator for 30 minutes. Dust with powdered sugar before serving.


Calories: 346kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 164mg | Potassium: 177mg | Fiber: 1g | Sugar: 39g | Vitamin A: 4314IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg


By uvu44

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