Carrot Cake Roll Recipe

A delightful fusion of carrot cake flavors wrapped in a tender rice roll. This unique dessert combines the sweetness of carrot cake with the satisfying texture of rice, perfect for a special treat or celebration.


For the Rice Roll:

  • 1 cup sushi rice
  • 1 1/4 cups water
  • 2 tbsp sugar
  • 1 tbsp rice vinegar

For the Carrot Cake Filling:

  • 1 cup finely grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

For Assembly:

  • 1 sheet of nori (optional, for rolling ease)
  • Powdered sugar (for dusting)
  • Grated carrot and chopped walnuts (for garnish)


  1. Prepare the Rice:
  • Rinse the sushi rice under cold water until the water runs clear.
  • Combine the rice and water in a rice cooker or saucepan. Cook according to the rice cooker’s instructions or bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the water is absorbed.
  • Once cooked, transfer the rice to a large bowl. Stir in the sugar and rice vinegar while the rice is still hot. Allow it to cool to room temperature.
  1. Prepare the Carrot Cake Filling:
  • In a medium bowl, mix together the grated carrots, crushed pineapple, chopped walnuts, brown sugar, cinnamon, nutmeg, and ground cloves. Set aside.
  1. Make the Cream Cheese Frosting:
  • In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
  • Gradually add the powdered sugar and vanilla extract, beating until fully combined and smooth.
  1. Assemble the Rice Roll:
  • Lay out a sushi rolling mat and place a sheet of plastic wrap on top. If using nori, place the sheet of nori on the plastic wrap.
  • Spread the cooled rice evenly over the plastic wrap (or nori), leaving about an inch of space at the top edge.
  • Spread a layer of the carrot cake filling over the rice.
  • Carefully roll the rice and filling into a tight log, using the mat and plastic wrap to help shape the roll. If using nori, the nori should be on the outside.
  • Chill the roll in the refrigerator for at least 30 minutes to firm up.
  1. Finish and Serve:
  • Once chilled, unroll the plastic wrap and place the roll on a cutting board.
  • Spread a layer of cream cheese frosting over the top of the roll.
  • Dust with powdered sugar and garnish with grated carrot and chopped walnuts.
  • Slice the roll into 1-inch pieces and serve.

Enjoy your unique and delicious Rice Carrot Cake Roll!

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