Carrot Cake Roll

Look: you love carrot cake but hate wrestling with a soufflé-like sponge and three different mixers. This carrot cake roll gives you everything you want—moist carrot flavor, tangy cream cheese swirl, and a dramatic spiral—without turning your kitchen into a baking boot camp.

Why This Recipe Is Awesome

It hits the sweet spot between impressive and easy. The batter is intentionally simple—no egg-separating gymnastics—so you get a tender, flexible sponge that rolls without shattering, even if you’re impatient. The cream cheese filling is zippy but stable, so the roll slices cleanly and doesn’t leak like an overzealous sandwich. Also: it stores and travels well, which means you can pretend you made it just for dinner guests.

Ingredients You’ll Need

• 3 large eggs, room temperature
• 1 cup granulated sugar (or 3/4 cup if you like less sweet)
• 1/2 cup neutral oil (vegetable or light olive oil)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional but nice)
• 1/4 tsp salt
• 1 1/2 cups finely grated carrots (about 2–3 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1 tsp vanilla extract
• Powdered sugar for dusting and the towel
• For the filling: 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 to 1 1/2 cups powdered sugar, sifted (adjust sweetness)
• 1 tsp vanilla extract (or a squeeze of lemon for brightness)

Step-by-Step Instructions

1. Step 1

   Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease; dust the parchment with a thin layer of powdered sugar. Whisk together flour, baking powder, baking soda, salt, and spices in a bowl. In a separate large bowl, beat the eggs and granulated sugar until the mixture is pale and slightly thickened (3–5 minutes by hand, less with a mixer), then whisk in oil and vanilla; fold in the dry ingredients just until combined, then gently fold in the grated carrots and nuts if using. Spread the batter evenly in the prepared pan and bake 10–13 minutes until the surface springs back and a toothpick comes out mostly clean.

2. Step 2

   While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out, invert it onto the sugared towel, peel off the parchment, and immediately roll the cake up in the towel from the narrow end; cool rolled-up for at least 45 minutes so it “remembers” the shape. Beat cream cheese and butter until smooth, add powdered sugar and vanilla (or lemon), and adjust thickness—if it’s too stiff, a splash of cream loosens it. Unroll the cooled cake, spread an even layer of filling (leave a small border), then gently re-roll without the towel, wrap in plastic, chill at least 1 hour, and slice with a serrated knife.

Common Mistakes to Avoid

Overbaking is the usual culprit—if the cake is dry it will crack when rolled, so err on the side of slightly underbaked rather than golden brick. Skipping the sugared towel or using too little sugar will make the cake stick and tear; don’t skimp. Rolling while the cake is fully cool will make it stubborn and prone to cracking; roll warm, cool rolled, then unroll to fill. And for the love of texture, don’t pile on an avalanche of filling or the roll will collapse when you slice it.

Alternatives & Substitutions

Gluten-free? Use a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend lacks it; the texture will be slightly different but still delightful. Want less oil? Sub 1/4 cup of oil + 1/4 cup Greek yogurt for a slightly lighter sponge. No cream cheese? Mascarpone thinned with a touch of powdered sugar and lemon works beautifully. Vegan options: swap eggs with flax eggs (3 tbsp flax + 6 tbsp water), use plant-based cream cheese and butter, and be gentle when folding. Nuts, raisins, or crushed pineapple can be included; I like walnuts for crunch and pineapple if I’m going tropical—your call.

FAQ

Question 1?

Can I make this ahead? Yes—make the roll, wrap it tightly, and keep it in the fridge for up to 3 days; it actually slices better after a little chill. You can also freeze the whole roll for up to one month; thaw overnight in the fridge before serving.

Question 2?

Why did my cake crack when I tried to roll it? Most likely it was overbaked or fully cooled before rolling. Roll it while it’s warm straight out of the oven on a sugared towel so it forms the spiral gently, then let it cool rolled to retain that shape.

Question 3?

Can I use brown sugar or coconut sugar? Yes. Brown sugar gives a deeper, molasses-y background that pairs well with carrots and spices; use light brown for a familiar flavor. Coconut sugar works too but may change the color and moisture slightly—treat it like brown sugar in quantity.

Final Thoughts

This cake roll is one of those recipes that looks like you spent hours but doesn’t actually punish you for wanting to eat it fast. Little tricks—dusting the towel, rolling warm, keeping the filling balanced—are what make it feel fancy without the fuss. Slice it thin for tea, thicker for dessert, and definitely tell your friends you made it from scratch even if you eyeballed a teaspoon of cinnamon. Now go grate some carrots and pretend you didn’t have to read a recipe to do it.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.