Savory Carrot Cake Roll

The week before Easter, I joined a local community kitchen in Asheville for a spring dessert exchange. The crowd was eclectic college students, retired teachers, parents balancing toddlers on hips all swapping favorite treats. In a sea of lemon bars and fruit pies, one dish stole everyone’s attention: a pillowy carrot cake roll, spiraled with tangy cream cheese.

A teenager with blue nails and a “Bake More, Worry Less” apron said her grandmother taught her to roll cakes without cracking, and suddenly five of us huddled around her for tips. That was the day I decided to master my own version of a carrot cake roll.

Later, I baked it with my neighbor Beth, who recently moved here from Oregon. We used fresh, sweet carrots from the Saturday farmers’ market and took turns grating while her twin boys “taste-tested” spoonfuls of batter.

The smell of cinnamon and cloves drifted from the oven as we talked about her adjusting to a new town and finding comfort in baking. The roll turned out tender, warm, and just sweet enough sliced into thick spirals and served with mugs of ginger tea on her porch as spring rain gently hit the windows.

The latest batch I made was for a friend’s bridal brunch decorated with edible flowers and a dusting of powdered sugar. Guests asked if I bought it from a bakery. That’s when I knew this carrot cake roll had earned its place in my recipe box. Now it’s yours, too, perfect for holidays or any moment that deserves something just a little more special.

Short Description

This moist carrot cake roll features a soft spiced sponge filled with creamy, tangy cream cheese frosting, all rolled into a beautiful swirl ideal for brunch tables, Easter dessert trays, or springtime celebrations.

Key Ingredients

For the Carrot Cake

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 3 large eggs
• ¾ cup granulated sugar
• 2 tablespoons oil
• 1 teaspoon vanilla extract
• 2 cups loosely packed shredded carrots

For the Cream Cheese Frosting

• 8 ounces cream cheese, cold
• 8 tablespoons butter, room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Tools Needed

• Jelly roll pan (10×15 inch)
• Parchment paper
• Mixing bowls
• Whisks
• Hand or stand mixer
• Spatula
• Microplane or grater
• Clean kitchen towel
• Serrated knife

Cooking Instructions

Step 1: Prepare the pan and oven
Preheat oven to 375°F. Line a 10×15 inch jelly roll pan with parchment paper and lightly spray with cooking spray.

Step 2: Whisk the dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Step 3: Combine the wet ingredients
In a large bowl, whisk eggs, sugar, oil, and vanilla until smooth. Stir in the dry ingredients just until incorporated, then gently fold in the shredded carrots.

Step 4: Bake the cake
Spread batter evenly into the prepared pan. Bake for 10 to 13 minutes until the cake is set and springs back when lightly touched.

Step 5: Roll the cake
While still warm, roll the cake up in the parchment paper from the short end. Let it cool rolled for about 10 minutes on a wire rack.

Step 6: Make the frosting
In a mixing bowl, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until light and creamy.

Step 7: Fill and re-roll
Carefully unroll the cooled cake. Spread frosting evenly over the surface. Reroll the cake without the parchment, keeping it tight.

Step 8: Chill and slice
Wrap the roll in plastic wrap and chill for at least 1 hour. Slice with a hot knife for clean cuts.

Why You’ll Love This Recipe

Perfect balance of warm spice and tangy cream cheese

Easy to roll without cracking

Great make-ahead dessert for entertaining

Uses basic ingredients from your pantry

Lightly sweet and visually impressive

Mistakes to Avoid & Solutions

Overbaking the sponge
This makes it dry and prone to cracking when rolled.
Solution: Bake only until the surface springs back. Don’t wait for browning.

Rolling when too hot or too cool
Too hot and it sticks, too cool and it cracks.
Solution: Roll while warm but not scalding—about 1 to 2 minutes after removing from oven.

Skipping the parchment or using wax paper
This can lead to sticking or tearing.
Solution: Always line your pan with parchment, not wax paper.

Not chilling before slicing
Cream cheese filling may squish out if not set.
Solution: Chill at least 1 hour or overnight for clean, defined slices.

Using too much frosting
Can cause rolling issues or spillage.
Solution: Spread a thin, even layer and keep a ½-inch border clear at the edges.

Serving and Pairing Suggestions

Serve chilled or at room temp on dessert platters

Pair with chamomile or ginger tea

Garnish with chopped walnuts or crushed pistachios

Top with edible flowers for a brunch table

Dust with powdered sugar right before serving

Storage and Reheating Tips

Refrigerator: Store tightly wrapped for up to 5 days

Freezer: Wrap in plastic and foil, freeze up to 2 months. Thaw in fridge overnight

Serving: Best served chilled or let sit out 15 minutes before slicing

Do not microwave: It will melt the frosting and ruin texture

FAQs

1. Can I use pre-shredded carrots?
Freshly shredded carrots are best—they’re softer and more moist than pre-packaged ones.

2. Can this be made gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend and check texture after mixing.

3. How can I prevent cracking?
Don’t overbake and make sure to roll while the cake is warm, using parchment for support.

4. Can I make this ahead for a party?
Absolutely. Make the day before and keep chilled until ready to serve.

5. Why is my cake too wet or sticky?
Overpacking carrots or underbaking could be the cause. Lightly pack shredded carrots and test the cake’s doneness.

Tips & Tricks

Use a microplane for ultra-fine carrot texture

Beat cream cheese frosting until light and fluffy for best spreadability

Warm your serrated knife under hot water for cleaner slices

A second sheet of parchment on top while rolling helps control cracking

Use gel food coloring in the frosting for seasonal designs

Recipe Variations

Maple Walnut Carrot Roll
Replace vanilla extract in the frosting with 1 tablespoon maple syrup. Add ½ cup finely chopped toasted walnuts to the batter.

Coconut Carrot Roll
Fold ⅓ cup shredded coconut into the batter. Top the roll with a sprinkle of toasted coconut flakes for texture.

Spiced Chai Carrot Roll
Add ¼ teaspoon ground cardamom and an extra ¼ teaspoon cinnamon to the batter. Use chai concentrate instead of vanilla in the frosting for a unique twist.

Pumpkin Carrot Roll
Replace ½ cup of carrots with ½ cup pumpkin purée. Add a pinch of pumpkin pie spice for an autumn-inspired version.

Final Thoughts

The carrot cake roll has taken on a life of its own in my kitchen first with strangers at a dessert swap, then with neighbors becoming friends, and recently, as a centerpiece at a spring brunch filled with laughter and shared recipes. The swirl is a small surprise, but it always brings smiles, especially when the cake is tender and the frosting is creamy just the way it should be.

Baking this cake with others has become a kind of ritual. It invites conversation while whisking, teamwork while rolling, and delight when slicing. No matter where you serve it on a picnic table, at a baby shower, or just in your kitchen with a pot of tea it belongs. The carrot cake roll carries something more than flavor. It carries presence, and that’s something worth passing on.