This carrot cake roll is a soft, lightly spiced cake wrapped around a silky cream cheese filling for the perfect dessert bite. It’s festive enough for holidays like Easter yet simple enough for weekend baking. The texture is moist and tender, with warm cinnamon and carrot flavor in every swirl. It slices beautifully, making it great for sharing or bringing to potlucks.
Ingredients
- 3/4 cup all-purpose flour
- 2/3 cup granulated sugar
- 3 large eggs
- 1 cup finely grated carrots
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Directions
- Preheat oven to 350°F and line a 10×15-inch jelly roll pan with parchment.
- In a bowl, whisk flour, cinnamon, baking powder, and salt.
- In another bowl, beat eggs and granulated sugar until thick, then stir in vanilla and carrots.
- Fold dry ingredients into the carrot mixture until smooth.
- Spread batter evenly in the pan and bake 10–12 minutes until springy.
- Turn cake onto a clean towel dusted with powdered sugar and roll up tightly from the short side; cool 20 minutes.
- Beat cream cheese, butter, powdered sugar, and vanilla until creamy.
- Unroll cake gently, spread filling evenly, and re-roll.
- Chill 30 minutes before slicing to set the shape.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 62 minutes
Kcal: 320 kcal | Servings: 8
Tips
- Finely grating the carrots helps the batter stay smooth and the cake bake evenly.
- Keep the cake tightly rolled while cooling—this prevents cracking when you add the filling.
