A Classic Dessert with a Beautiful Twist

Carrot cake is a timeless dessert loved for its moist crumb and warm spices, but a carrot cake roll takes it to the next level. Instead of serving a traditional sheet or layer cake, this rolled version is elegant, eye-catching, and perfect for special occasions. Each slice reveals a beautiful swirl of tangy cream cheese frosting nestled inside tender carrot cake, making it as stunning to look at as it is to eat. And the best part? You can use a boxed mix for convenience or make your favorite homemade batter.

Why You’ll Love This Carrot Cake Roll

This recipe is all about simplicity and flavor. With just a few extra steps, you’ll transform an ordinary cake mix into an impressive dessert. Rolling the cake while it’s still warm keeps it flexible and prevents cracks, while the cream cheese frosting adds the perfect balance of sweetness and tang. Whether you’re hosting Easter brunch, Thanksgiving dinner, or just craving something special, this carrot cake roll is a showstopper that always draws compliments.

Serving Ideas and Variations

This cake roll is versatile enough to adapt for different tastes. Sprinkle chopped walnuts or pecans into the batter for added crunch, or add raisins for extra sweetness. You can also dust the finished roll with powdered sugar or drizzle with white chocolate for a bakery-style finish. Want to make it ahead? The carrot cake roll actually tastes even better the next day after chilling, making it an ideal make-ahead dessert for parties or family gatherings.

Ingredients

Cake

1 box carrot cake mix (plus ingredients listed on package)
1 cup grated carrot

Frosting

8 oz cream cheese, room temperature
5 tbsp butter, room temperature
1 tsp vanilla extract
2 cups powdered sugar (plus extra for dusting)

Instructions

Step 1: Prep the Pan & Towel

Preheat oven to 350°F (175°C). Line a raised-edge cookie sheet with parchment paper and spray with nonstick spray. Generously sprinkle a clean kitchen towel with powdered sugar and set aside.

Step 2: Make the Cake

Prepare the carrot cake batter according to package directions or your own recipe. Fold in the grated carrots. Pour batter evenly into the prepared pan and bake for 15 minutes, or until a toothpick inserted in the center comes out clean.

Step 3: Roll the Cake

Immediately turn the hot cake out onto the sugared towel. Carefully peel off the parchment paper. Fold the towel over the short ends, then gently roll the cake from one short end into a log. Let cool for 45–60 minutes.

Step 4: Make the Frosting

In a mixing bowl, beat cream cheese and butter until smooth. Add vanilla extract. Gradually add powdered sugar, one cup at a time, until creamy and spreadable.

Step 5: Assemble & Chill

Unroll the cooled cake carefully. Spread frosting evenly across the surface. Re-roll the cake and place seam-side down on a serving plate. Refrigerate for at least 30 minutes before slicing and serving.

Nutritional Information (per slice, approx. 12 servings)

Calories: 290
Protein: 3g
Carbohydrates: 40g
Fat: 13g
Fiber: 1g
Sugar: 28g

Carrot Cake Roll

Q: Why do I need to roll the cake while it’s still warm?

A: Rolling the cake while warm prevents cracks and helps it hold its shape when filled with frosting.

Q: Can I make this cake roll ahead of time?

A: Yes! It actually tastes better after chilling overnight, so it’s great for preparing ahead.

Q: Can I freeze a carrot cake roll?

A: Absolutely. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Q: Do I have to use boxed mix?

A: Not at all. You can use your favorite homemade carrot cake recipe for an even richer flavor.

Q: What can I add to the cake batter?

A: Chopped nuts, raisins, or shredded coconut are all delicious add-ins for extra flavor and texture.