If you love soft cake and creamy frosting, you will enjoy this Carrot Cake Roll Cream Cheese Recipe. It is moist, flavorful and easy to make. The cake is filled with smooth cream cheese frosting and rolled into a beautiful spiral.
Perfect for dessert, tea time or special occasions. Even beginners can follow this recipe. In this blog, you will learn how to make Carrot Cake Roll Cream Cheese step by step. You will also find all the ingredients for Carrot Cake Roll Cream Cheese and helpful tips for the best results every time.
My Experience With This Carrot Cake Roll Cream Cheese
I tried this cake roll last weekend. It was my first time rolling a cake. I was nervous at first, but it worked perfectly. The carrot cake was soft and spiced just right.
The cream cheese filling was smooth, sweet and tangy. Rolling the cake carefully made a beautiful spiral. My family loved it. It disappeared quickly! This Carrot Cake Roll Cream Cheese Recipe is now my go-to for easy yet impressive desserts.
Recipe Card Info
- Recipe Name: Carrot Cake Roll Cream Cheese
- Servings: 8
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Course: Dessert
- Cuisine: American
- Calories: 320 kcal per serving
Equipment List
- Jelly roll pan (10×15 inches)
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients You Need for Carrot Cake Roll Cream Cheese
For the Cake:
- 4 large eggs
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup grated carrots
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Guide
- Preheat Oven
Preheat oven to 375°F (190°C). Line jelly roll pan with parchment paper and lightly grease. - Beat Eggs and Sugar
In a mixing bowl, beat eggs and sugar until light and fluffy, about 3–4 minutes. - Add Oil and Vanilla
Mix in vegetable oil and vanilla extract until fully combined with eggs and sugar. - Mix Dry Ingredients
In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon. - Combine Wet and Dry
Gently fold dry ingredients into wet mixture until smooth. Do not overmix. - Add Carrots
Fold in grated carrots evenly into batter with a spatula. - Bake the Cake
Pour batter into prepared pan. Spread evenly. Bake for 12–15 minutes until springy to touch. - Roll Cake While Warm
Place a clean kitchen towel on counter, sprinkle with sugar. Flip cake onto towel. Roll gently with towel. Cool completely. - Prepare Cream Cheese Filling
Beat cream cheese, butter, powdered sugar and vanilla until smooth and creamy. - Fill and Roll Cake
Unroll cooled cake carefully. Spread cream cheese filling evenly. Roll cake tightly without cracking. - Chill Before Serving
Wrap cake roll in plastic wrap. Chill for at least 1 hour before slicing. - Slice and Serve
Cut cake roll into slices using a sharp knife. Serve as a dessert or with tea.
Tips to Make the Best Carrot Cake Roll Cream Cheese
- Grate carrots finely for smooth texture.
- Roll cake while still warm to avoid cracks.
- Use parchment paper to make unrolling easy.
- Chill cake before slicing for neat pieces.
- Beat cream cheese filling until very smooth.
Common Mistakes to Avoid
- Overbaking cake, making it dry.
- Rolling cake after it cools; may crack.
- Using cold cream cheese; filling becomes lumpy.
- Overmixing batter; cake becomes dense.
- Slicing without a sharp knife; pieces tear.
Serving Suggestions
Serve Carrot Cake Roll Cream Cheese chilled for best texture. Dust with powdered sugar or drizzle with chocolate. Pairs well with coffee or tea. Perfect for parties or family dessert nights.
Variations You Can Try
- Add chopped walnuts or pecans to the batter.
- Mix raisins or coconut into cake for extra flavor.
- Top with a thin layer of melted chocolate.
- Use maple extract instead of vanilla in filling.
- Make mini rolls for individual servings.
Storage and Reheating Tips
- Store in fridge covered with plastic wrap up to 3 days.
- Cake can be frozen for up to 1 month. Thaw in fridge.
- Slice only before serving to keep moist.
- Avoid storing at room temperature for long.
- Keep away from strong odors to maintain flavor.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Protein | 5 g |
| Carbohydrates | 38 g |
| Fat | 17 g |
| Saturated Fat | 8 g |
| Fiber | 2 g |
| Sodium | 150 mg |
Health Benefits
Carrots provide fiber and vitamin A. Cream cheese and eggs add protein. Using moderate sugar keeps it balanced. Portion control makes it a sweet yet satisfying dessert. You can add nuts for extra nutrients.
Carrot Cake Roll Cream Cheese Recipe
Ingredients
For the Cake:
- 4 large eggs
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup grated carrots
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat Oven
- Preheat oven to 375°F (190°C). Line jelly roll pan with parchment paper and lightly grease.
Beat Eggs and Sugar
- In a mixing bowl, beat eggs and sugar until light and fluffy, about 3–4 minutes.
Add Oil and Vanilla
- Mix in vegetable oil and vanilla extract until fully combined with eggs and sugar.
Mix Dry Ingredients
- In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon.
Combine Wet and Dry
- Gently fold dry ingredients into wet mixture until smooth. Do not overmix.
Add Carrots
- Fold in grated carrots evenly into batter with a spatula.
Bake the Cake
- Pour batter into prepared pan. Spread evenly. Bake for 12–15 minutes until springy to touch.
Roll Cake While Warm
- Place a clean kitchen towel on counter, sprinkle with sugar. Flip cake onto towel. Roll gently with towel. Cool completely.
Prepare Cream Cheese Filling
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Fill and Roll Cake
- Unroll cooled cake carefully. Spread cream cheese filling evenly. Roll cake tightly without cracking.
Chill Before Serving
- Wrap cake roll in plastic wrap. Chill for at least 1 hour before slicing.
Slice and Serve
- Cut cake roll into slices using a sharp knife. Serve as a dessert or with tea.
Notes
- Grate carrots finely for smooth texture.
- Roll cake while still warm to avoid cracks.
- Use parchment paper to make unrolling easy.
- Chill cake before slicing for neat pieces.
- Beat cream cheese filling until very smooth.
FAQs about Carrot Cake Roll Cream Cheese
Q1: Can I make this cake roll ahead of time?
Yes, make it a day before. Chill well for easier slicing and better flavor.
Q2: Can I freeze the cake roll?
Yes, wrap tightly in plastic wrap. Freeze up to 1 month. Thaw in fridge before serving.
Q3: Can I add nuts to the filling?
Yes, finely chopped walnuts or pecans work great in cream cheese filling for crunch.
Q4: How do I prevent the cake from cracking?
Roll cake while still warm using a sugared kitchen towel. Chill after rolling for stability.
Q5: Can I use store-bought cream cheese frosting?
Yes, it works. Spread evenly on cooled cake before rolling.
Final Thoughts
This Carrot Cake Roll Cream Cheese Recipe is soft, flavorful and creamy. It is easy to make and perfect for special occasions or family desserts. Follow step-by-step instructions and tips for a beautiful, crack-free roll.
Add nuts or chocolate for extra flavor. Serve chilled with coffee or tea. Enjoy this delightful dessert and impress your family and friends with a homemade treat!
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!