Carrot Cake Roll Recipe

Indulge in the delightful fusion of moist carrot cake and creamy filling with this scrumptious carrot cake roll recipe. Perfect for any occasion, this dessert is sure to impress your family and friends.


For the cake:

  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pureed carrots
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Confectioners’ sugar (for dusting)

For the filling:

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar


  1. Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale. Add the pureed carrots and vanilla extract, and mix until well combined.
  3. In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
  5. While the cake is baking, prepare a clean kitchen towel by dusting it generously with confectioners’ sugar.
  6. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper and discard.
  7. Starting from one short end, gently roll the cake and towel together into a tight spiral. Place the rolled cake on a wire rack to cool completely.
  8. While the cake is cooling, prepare the filling. In a mixing bowl, beat the softened cream cheese, butter, and vanilla extract until smooth and creamy. Gradually add the confectioners’ sugar and beat until well combined.
  9. Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
  10. Carefully re-roll the cake, this time without the towel, starting from the same end as before. Place the seam side down on a serving platter.
  11. Cover the cake roll with plastic wrap and refrigerate for at least 1 hour before serving to allow the filling to set.
  12. Before serving, dust the top of the cake roll with additional confectioners’ sugar, if desired. Slice and enjoy!

This carrot cake roll is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Enjoy the delicious combination of flavors and textures in every bite!

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