Carrot Cake Roll with Cream Cheese Frosting – Easy Homemade Dessert
This Carrot Cake Roll is a soft, moist, and delicious homemade dessert filled with smooth cream cheese frosting. Rolled into a beautiful spiral and topped with creamy frosting, chopped nuts, and fresh carrot shreds, it makes an impressive dessert for Easter, holidays, or any sweet occasion.
Ingredients
For the Carrot Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ½ cup chopped walnuts or pecans
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping
- 1 cup cream cheese frosting
- 2 tablespoons finely grated carrots
- ¼ cup chopped walnuts or pecans
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Line a 10 × 15-inch jelly roll pan with parchment paper and lightly grease the paper.
2. Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Prepare the Cake Batter
In a large bowl, beat the eggs and sugar for about 3–4 minutes, until light and fluffy.
Add the vanilla extract and mix gently.
Gradually add the dry ingredients and mix just until combined. Do not overmix.
Fold in the finely grated carrots and chopped walnuts or pecans.
4. Bake the Cake
Spread the batter evenly into the prepared pan.
Bake for 12–15 minutes, or until the center springs back when lightly touched.
Do not overbake, as the cake needs to remain soft enough to roll.
5. Roll the Cake
While the cake is still warm, carefully turn it onto a clean sheet of parchment paper dusted lightly with powdered sugar.
Peel away the baking parchment.
Starting from one short end, gently roll the warm cake together with the parchment paper.
Allow it to cool completely while rolled.
6. Make the Cream Cheese Filling
Beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract. Beat until light and smooth.
7. Fill the Cake
Carefully unroll the cooled cake.
Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
Gently roll the cake back up, this time without the parchment paper.
8. Decorate
Spread a thin layer of cream cheese frosting over the outside of the cake roll.
Sprinkle with chopped walnuts or pecans and fresh grated carrot.
9. Chill and Serve
Refrigerate the cake roll for at least 1 hour before slicing.
Use a sharp knife to cut it into slices and serve chilled.
Recipe Notes
- Grate the carrots finely so they blend smoothly into the cake.
- Do not overbake the cake, or it may crack when rolled.
- Rolling the cake while it is still warm helps it keep its shape.
- For extra flavor, add a pinch of ground ginger or a little orange zest to the batter.
- Walnuts and pecans both work beautifully in this recipe.
Storage
Store the Carrot Cake Roll in an airtight container in the refrigerator for up to 4 days.
Because the filling contains cream cheese, keep the cake refrigerated until ready to serve.