Carrot Cake Roll Recipe

This recipe creates a delightful carrot cake wrapped in a smooth cream cheese frosting. Perfect for any occasion!


  • For the Cake:
    • 3/4 cup all-purpose flour
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon baking powder
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves (optional)
    • 3 eggs
    • 1/2 cup granulated sugar
    • 2 tablespoons vegetable oil
    • 1 teaspoon vanilla extract
    • 2 cups shredded carrots (about 2-3 medium carrots)
    • Powdered sugar for rolling
  • For the Cream Cheese Filling:
    • 8 ounces cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 3 cups powdered sugar
    • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet or jelly roll pan with parchment paper.
  2. Whisk dry ingredients: In a medium bowl, whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using).
  3. Cream wet ingredients: In a large bowl, whisk together eggs and sugar until light and fluffy. Beat in oil and vanilla extract.
  4. Combine wet and dry: Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix!
  5. Add carrots: Fold in the shredded carrots with a rubber spatula.
  6. Pour batter and bake: Spread the batter evenly into the prepared baking sheet. Bake for 10-13 minutes, or until the top springs back when lightly touched.
  7. Cool and roll: While the cake is still warm (but not hot), carefully remove it from the oven and loosen the edges from the pan. Dust a clean kitchen towel with powdered sugar. Flip the cake onto the towel and carefully peel off the parchment paper. Starting from a short end, gently roll the cake up with the towel inside, forming a log shape. Let the cake cool completely in this rolled position.
  8. Make the cream cheese filling: In a large bowl, cream together softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until light and fluffy. Stir in vanilla extract.
  9. Unroll and fill: Carefully unroll the cooled cake. Spread the cream cheese frosting evenly over the cake. Re-roll the cake carefully, without the towel.
  10. Chill and serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours, or until firm. Slice and enjoy!

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