Soft, spiced carrot cake rolled with a rich cream cheese frosting and finished with a simple glaze. This elegant dessert is perfect for spring gatherings, cozy nights, or anytime you want a classic treat with a twist.

Why You’ll Love This Recipe

Delightfully moist and tender carrot cake with warm spices
Creamy, tangy cream cheese filling balances the sweetness
Light glaze adds a pretty, glossy finish without overwhelming
Roll format makes a fun presentation for guests and holidays
Quick bake time with easy assembly—ideal for weeknight baking

Ingredients

Carrot Cake

• 2 teaspoons ground cinnamon

• 3/4 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground ginger

• 1/4 teaspoon nutmeg

• 1/8 teaspoon ground cloves

• 3 large eggs

• 1/2 cup granulated sugar

• 2 tablespoons vegetable oil

• 1 teaspoon vanilla extract

• 3 medium carrots, shredded

Cream Cheese Frosting Filling

• 1 cup confectioners sugar

• 1 (8 oz) package cream cheese, softened

• 6 tablespoons salted butter, softened

• 1 teaspoon vanilla extract

Glaze

• 3 cups confectioners sugar

• 1/2 teaspoon vanilla extract

• 10–11 tablespoons milk

Directions

Prep Time: 30 minutes
Bake Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 42 minutes
Servings: 10
Calories: 365 kcal per serving

1. Preheat oven to 375°F (190°C). Lightly grease a 15×10-inch jelly roll pan and line it with parchment paper, leaving edges overhanging.

2. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves.

3. In a large bowl, whisk eggs and granulated sugar until combined.

4. Add vegetable oil, vanilla extract, and shredded carrots to the eggs; whisk to combine.

5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.

6. Spread batter evenly in the prepared pan.

7. Bake 12 minutes, until cake springs back lightly when touched.

8. Remove from oven, transfer cake on parchment to a clean tea towel.

9. Carefully peel off parchment, then roll cake lengthwise with towel inside.

10. Let roll cool completely on a wire rack.

11. Meanwhile, beat cream cheese and butter until smooth.

12. Add confectioners sugar and vanilla, mixing until fully incorporated.

13. Unroll cooled cake and spread cream cheese filling evenly, leaving a 1-inch border.

14. Carefully re-roll cake without towel and wrap tightly in plastic wrap.

15. Refrigerate for at least 1 hour to firm up.

16. When ready, whisk glaze ingredients until smooth.

17. Drizzle glaze over chilled cake, slice, and serve.

Serving Ideas

Serve slices with fresh whipped cream or a dusting of cinnamon.
Pair with hot tea or coffee for a cozy afternoon treat.
Add toasted pecans or walnuts on top for crunch and texture.

Tips & Variations

Use a silicone baking mat instead of parchment for easy removal.
Swap the glaze for a dusting of powdered sugar for a lighter finish.
Add crushed pineapple to the batter for extra moisture and flavor.
Try adding raisins or shredded coconut to the cake for a twist.

Frequently Asked Questions

Can I make this ahead?
Yes, make and chill the roll a day ahead for best flavor and texture.

What if the cake cracks while rolling?
Don’t worry—roll it while warm and gently, and the towel helps prevent cracks. If cracks appear, just cover them with frosting after rolling.

Can I freeze the cake roll?
Yes, wrap tightly in plastic and freeze up to 1 month. Thaw overnight in the fridge before glazing.

How do I shred carrots easily?
Use a box grater or food processor with a shredding attachment for quick prep.

Final Thoughts

This Carrot Cake Roll with Cream Cheese Frosting Filling is a charming dessert that combines classic flavors with an elegant presentation. Its tender, spiced cake paired with luscious filling and a sweet glaze makes it a delightful choice for any occasion, from casual family dinners to festive celebrations. Easy to make and even easier to enjoy!