I make a moist and softly spiced carrot sponge, roll it tightly with cream cheese frosting, then chill for a beautiful carrot cake roll that slices cleanly and tastes rich with carrot, spice, and tangy cream cheese.

The Best Carrot Cake Roll

Why You’ll Love This Recipe

I love how the warm spices (cinnamon, nutmeg, ginger) play with the natural sweetness of carrots.
The texture is light and tender, not too dense, which makes the roll easy to slice.
The cream cheese frosting gives a tangy sweetness that balances the cake perfectly.
Making the roll ahead is practical — chilling helps flavor meld and slicing is neater when firm.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

eggs (room temperature)
granulated sugar
maybe a bit brown sugar for depth
vanilla extract
oil (vegetable or neutral oil)
all‑purpose flour (or cake flour for extra tenderness)
baking powder
salt
warm spices: cinnamon, nutmeg, ginger (optional: cloves)
carrots, finely shredded and squeezed of excess moisture
cream cheese (softened)
butter (room temperature)
powdered (icing) sugar
vanilla extract for frosting
powdered sugar for dusting / for rolling the cake

Directions

Preheat & prep pan: Heat the oven to about 175‑180°C (≈ 350°F). Line a jelly roll pan (about 10×15 inches) with parchment paper, lightly greased.
Mix dry ingredients: Whisk together flour, baking powder, salt, and spices (cinnamon, nutmeg, ginger).
Mix wet ingredients: In another bowl, beat the eggs, sugar (and brown sugar if used), oil, and vanilla until smooth.
Combine & add carrots: Fold dry into wet just until combined. Then gently fold in finely shredded carrots. Make sure carrots are not too wet.
Bake: Spread batter evenly in the prepared pan. Bake 10‑16 minutes (depending on thickness) until the cake springs back when gently touched. Do not overbake – you want flexibility for rolling.
Roll while hot: As soon as the cake comes out, invert it onto a clean kitchen towel dusted well with powdered sugar. Remove the parchment paper. Starting from a short side, roll the cake with the towel. This trains the cake to roll and helps prevent cracking later. Let it cool completely rolled up (can be 1‑2 hours).
Cream cheese frosting: Beat softened cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla until fluffy and spreadable.
Unroll & fill: Carefully unroll the cooled cake. Spread the frosting evenly, leaving a small margin around edges so filling doesn’t squeeze out when re‑rolling.
Re‑roll & chill: Reroll the cake without the towel, wrapping firmly. Chill in the fridge for at least 30 minutes to an hour to set.
Finish & slice: Dust with powdered sugar (or decorate as desired). Use a sharp knife, wiping with a clean towel between cuts for clean slices. Serve slightly chilled or bring to room temperature first.

Servings and timing

Makes about 10‑12 slices, depending on thickness of slices.
Prep time: ~30‑40 minutes
Bake time: ~10‑15 minutes
Cooling / chilling time: ~1‑2 hours total
Total time: ~2‑3 hours (most of that is passive cooling)

Variations

Add chopped nuts (walnuts or pecans) into the cake or sprinkle into filling for texture.
Include raisins, shredded coconut or even crushed pineapple if I want more moisture/variation.
Flavor the frosting with lemon zest or a touch of lemon juice for extra brightness.
Use cake flour instead of all‑purpose for even lighter cake.
Dust with cinnamon sugar or decorate the top with piped frosting “carrots” (colored frosting) for a themed look.

Storage/reheating

Store the cake roll in the refrigerator, wrapped tightly, for up to 4‑5 days.
For longer storage, slices freeze well. I wrap each slice or the whole roll in plastic wrap then foil; freeze up to a month. Thaw in fridge overnight.
Before serving, bring to room temperature for 15‑20 minutes so frosting isn’t too firmer.
If frosting seems too cold or stiff, allow to soften a bit or warm slightly (but don’t melt).

FAQs

What if the cake cracks when I roll it?

I sometimes get small cracks. If that happens, I spread a thin layer of frosting on the unrolled cake and use leftover frosting or spread frosting on the outside to “glue” cracks together. Rolling while hot helps minimize cracks.

The Best Carrot Cake Roll

Can I make this ahead of time?

Yes. I often bake and roll the cake one day, fill, re‑roll and chill overnight. Flavor improves as it sits, and slicing is cleaner once well chilled.

Is it better to use oil or butter in the cake?

I prefer oil in the cake for moisture and lighter texture. Butter adds flavor, but oil keeps the sponge more flexible and less likely to dry or crack when rolling.

Can I skip cooling with a towel/trickery for rolling?

The towel method (or using parchment/dust of sugar) is pretty much essential. Rolling while hot into a towel helps “train” the cake so when I unroll to frost, it gives without breaking. If I skip that, more likely to crack.

How thick should slices be for best presentation and taste?

I like about 1‑1½‑inch slices. Thick enough to see spirals, thin enough so the frosting‑cake ratio is good. Using a sharp knife and wiping between cuts helps get clean edges.

Conclusion

I find this carrot cake roll to be one of my favorite desserts when I want something impressive but not overly complicated. The balance of warm spice, sweet carrots, and tangy cream cheese frosting feels special, yet it’s made mostly ahead so I’m never stressed. If I want to bake for guests, holidays, or just have a treat, this roll always brings smiles.