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Carrot Cake Roll with Cream Cheese Frosting Filling

With this Carrot Cake Roll recipe, you get all the amazing flavors of a carrot cake, without all the hassle of a layer cake.
4.92 from 12 votes
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 22 minutes
Servings: 10


For the Carrot Cake:

  • 2 tsp ground cinnamon
  • ¾ Cup All-Purpose Flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • 1/8 tsp ground cloves
  • 3 large eggs
  • ½ cup granulated sugar
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 3 medium carrots, shredded

For the Cream Cheese Frosting Filling:

  • 1 Cup confectioners sugar
  • 1 (8 oz.) package cream cheese, softened
  • 6 tbsp salted butter, softened
  • 1 tsp vanilla extract

For the Glaze:

  • 3 cups confectioners sugar
  • ½ tsp vanilla extract
  • 10-11 tbsp milk


For the Cake:

  • Preheat your oven to 375 degrees
  • Prepare a 15 x 10-inch jelly roll pan by greasing lightly and lining with parchment paper. Allow some parchment paper to hang over the sides of the pan
  • Combine flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves in a medium bowl
  • Whisk eggs and sugar together in a large bowl until combined well
  • Add vegetable oil, vanilla, and shredded carrots into the egg mixture and whisk again until combined
  • Pour the dry ingredients into the wet ingredients and fold gently using a spatula until just combined
  • Pour batter into the prepared pan and spread out into one even layer
  • Bake in preheated oven for 12 minutes
  • Remove carefully from the oven and carefully transfer the cake onto a clean tea towel using the parchment paper
  • Remove the parchment paper layer and carefully roll the cake lengthwise into a tight log (the tea towel will be rolled in the cake)
  • Transfer to a cooling rack and let cool completely

For the Cream Cheese Filling:

  • In a medium bowl, whisk together softened cream cheese and softened butter until smooth
  • Slowly add in confectioners sugar and vanilla, whisking until completely combined
  • Unroll the cake carefully, and evenly spread out the filling onto the cake making sure to leave about 1 inch of space on each side
  • Re-roll the cake back into a log and wrap tightly with plastic wrap
  • Allow the cake to chill in the fridge for at least 1 hour before serving
  • Remove cake when ready to serve, mix glaze ingredients together, drizzle over the cake, and slice!
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