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Homemade carrot cake roll slice with cream cheese filling on a white plate, photographed from above in natural light.

Carrot Cake Roll

A moist, spiced carrot cake rolled with rich cream cheese frosting. Perfect for Easter, brunch, or any special occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • ¾ cup All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • ¼ teaspoon Ground allspice
  • ¼ teaspoon Ground ginger
  • 1 cup Finely shredded carrots
  • ¼ cup Crushed pineapple with juice Adds moisture
  • ¼ cup Vegetable oil
  • 3 large Eggs Room temperature
  • ⅔ cup Granulated sugar
  • 1 teaspoon Vanilla extract
Frosting
  • 8 oz Cream cheese, softened For frosting
  • ¼ cup Unsalted butter, softened For frosting
  • 1 cup Confectioners’ sugar
  • ¼ cup Walnuts, finely chopped Optional
  • 2 tablespoon Powdered sugar For dusting towel

Equipment

  • 1 Jelly roll pan (15x10 in) Lined with parchment paper
  • 1 Electric mixer For mixing batter and frosting
  • 1 Wire whisk For blending dry ingredients
  • 1 Rubber spatula For folding batter
  • 1 Box grater or food processor To finely shred carrots
  • 1 Clean kitchen towel Dust with powdered sugar for rolling
  • 1 Wire cooling rack To cool rolled cake
  • 1 Serrated knife For neat slicing

Method
 

  1. Preheat oven to 350°F and line a 15x10-inch jelly roll pan with parchment paper.
  2. Whisk dry ingredients together in a bowl.
  3. Beat eggs and sugar, then add oil and vanilla.
  4. Mix in shredded carrots and pineapple.
  5. Pour batter into pan and bake 12–15 mins.
  6. Invert cake onto sugared towel and roll tightly.
  7. Let the rolled cake cool completely.
  8. Beat cream cheese, butter, sugar, and vanilla for frosting.
  9. Unroll cake, spread frosting, and reroll.
  10. Wrap and refrigerate for 1 hour before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.