Carrot Cake Roll with Cream Cheese Frosting Filling

There’s something wonderfully nostalgic about carrot cake—the warm spices, tender crumb, and that irresistible tangy cream cheese frosting. Now imagine all that goodness swirled into a soft, rolled cake that slices into perfect spirals of orange and white. This Carrot Cake Roll with Cream Cheese Frosting Filling is moist, beautifully spiced, and easier than it looks.

Whether you call it a Carrot Cake Swiss Roll, Carrot Cake Log Roll, or simply your new favorite dessert, this recipe delivers bakery-quality flavor with everyday ingredients. A hint of pineapple keeps the cake extra moist, while the cream cheese filling stays rich yet light. Perfect for spring gatherings, Easter brunch, or just a cozy weekend bake—this is carrot cake elevated.

Why You’ll Love This Carrot Cake Roll with Cream Cheese Frosting Filling

If you’re a fan of traditional carrot cake, this Carrot Cake Roll with Cream Cheese Frosting Filling takes everything you love—moist crumb, warm spices, and tangy frosting—and rolls it into something even more special. It’s like the classic dessert, only lighter, prettier, and perfect for any celebration or cozy afternoon tea.

Here’s why this cake roll is guaranteed to become one of your favorite cake roll recipes:

1. Unbelievably Moist and Tender:
   Thanks to grated carrots, crushed pineapple, and a touch of oil, the sponge stays soft and springy without ever drying out. Every bite melts in your mouth while still holding that signature carrot cake texture.
2. Rich Cream Cheese Frosting Swirl:
   The creamy filling is thick, smooth, and perfectly sweetened—no overly sugary frostings here. It adds a luscious tang that balances the spiced cake beautifully. You’ll want to eat it by the spoonful (no judgment).
3. Perfectly Spiced Flavor:
   Warm cinnamon, nutmeg, and ginger make this cake smell like pure comfort. The spice blend highlights the natural sweetness of the carrots and pineapple, creating a cozy flavor that feels like home.
4. Easy, Yet Impressively Beautiful:
   Despite its bakery look, this Carrot Cake Swiss Roll Recipe is surprisingly simple to make. You don’t need special tools—just a jelly roll pan and a towel for rolling. The swirl looks stunning every time, even for first-time bakers.
5. Versatile for Any Occasion:
   It’s elegant enough for Easter or Thanksgiving but easy enough for a weekday dessert. Serve it at baby showers, spring gatherings, or bring it to potlucks—it’s always a crowd-pleaser.
6. Make-Ahead Friendly:
   The flavors deepen as it chills, so it’s even better the next day. You can prepare it 24 hours ahead, making it stress-free for hosting.
7. Customizable and Creative:
   Love pineapple? Add more. Prefer nuts? Fold in chopped pecans or walnuts. You can even adapt it into a Carrot Cake Roll with Pineapple, a Carrot Cake Log Roll, or a Carrot Spice Cake variation with maple and orange zest.
8. Healthier Indulgence:
   With real carrots, less sugar than most frosted cakes, and a light cream cheese filling, this dessert feels indulgent without being heavy.
9. Freezer-Friendly for Future Treats:
   Bake one for now and freeze one for later—it thaws beautifully without losing its texture or flavor. Perfect for when those sweet cravings hit unexpectedly.

So whether you’re baking for a celebration or just craving a cozy dessert with your coffee, this Moist Carrot Cake Roll with Cream Cheese Frosting Filling is the kind of treat that brings a smile from the first slice to the last crumb.

Ingredients

For the Cake:

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 3 large eggs, room temperature
• ¾ cup granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots (about 2 medium carrots)
• ¼ cup crushed pineapple, drained well

For the Cream Cheese Frosting Filling:

• 6 oz cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Optional Toppings:

• Powdered sugar, for dusting
• Finely chopped walnuts or pecans, for garnish

Step-by-Step Instructions

1. Prepare the Pan

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Dust a clean kitchen towel with powdered sugar and set aside.

2. Make the Batter

In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, beat eggs and sugar for 2–3 minutes until pale and fluffy. Add oil, vanilla, carrots, and crushed pineapple. Gently fold in the dry ingredients until just combined.

3. Bake

Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when touched lightly.

4. Roll the Cake

Immediately loosen edges and invert the warm cake onto the prepared towel. Peel off parchment. Starting from the short side, roll up the cake and towel together. Let cool completely on a wire rack.

5. Make the Filling

Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy and spreadable.

6. Assemble

Carefully unroll the cooled cake. Spread the filling evenly, leaving a ½-inch border. Reroll without the towel, wrap tightly in plastic, and refrigerate at least 1 hour to set.

7. Serve

Dust with powdered sugar or top with nuts before slicing. Chill for clean cuts and the best texture.

How to Serve Carrot Cake Roll

Serve this Carrot Cake Roll with Cream Cheese Frosting Filling chilled or slightly cool. The swirl of spiced cake and creamy filling looks gorgeous on a dessert platter, especially dusted with powdered sugar and a sprinkle of chopped walnuts.

For a spring dessert spread, pair it with fresh berries or a light vanilla bean ice cream. The tang from the cream cheese filling balances perfectly with the sweetness of the cake. For a touch of elegance, drizzle with warm caramel sauce or cream cheese glaze.

If you want a creative twist, serve small slices layered in glasses with extra frosting and crushed cookies for a quick dessert parfait—an easy make-ahead treat for brunches or parties.

This roll also makes a fantastic addition to holiday dessert tables alongside pies and brownies. Try pairing it with something chocolatey for contrast—like our Millionaire Brownies or the Chocolate Cake Roll with Rich Creamy Filling.

No matter how you serve it, this cake’s warm spice, creamy center, and soft texture make every slice pure comfort and joy.

How to Store Carrot Cake Roll

Refrigerate:
Wrap tightly in plastic wrap or store in an airtight container. Keep in the refrigerator for up to 5 days. The moisture from the filling keeps the cake soft and flavorful.

Freeze:
Wrap the whole roll (without powdered sugar) in plastic wrap and aluminum foil. Freeze up to 2 months. Thaw overnight in the fridge before serving, then dust with sugar or add toppings.

Serving tip:
Remove from the fridge 15 minutes before slicing for the best texture and flavor.

Make-ahead:
You can bake and roll the cake (without filling) a day ahead. Store wrapped in a towel at room temperature. Fill and chill before serving.

Avoid cracks:
Always roll the cake while warm—it’s flexible then and won’t split later.

Pro tip:
To keep the swirl clean, wipe your knife after each slice.

For a flavor boost, drizzle with caramel, serve with whipped cream, or enjoy alongside Carrot Cake Cookies

Tips to Make the Perfect Carrot Cake Roll

• Roll while warm: Prevents cracks and keeps shape.
• Use finely grated carrots: Ensures even moisture without lumps.
• Drain the pineapple well: Too much juice can make the sponge soggy.
• Don’t overmix: Fold gently to maintain the light texture.
• Cool completely before frosting: The filling will stay firm and creamy.
• Add nuts or coconut: Stir in ½ cup chopped walnuts or shredded coconut for texture.
• Chill before serving: The roll slices best when firm.
• Flavor upgrades: Add orange zest or a dash of maple syrup to the filling for extra brightness.
• Presentation tip: Dust with sugar, top with nuts, or drizzle with caramel for a bakery finish.

Follow these and your Moist Carrot Cake Roll will turn out picture-perfect every time—soft, flavorful, and flawlessly swirled.

Variations of Carrot Cake Roll

1. Carrot Cake Roll with Pineapple: Use extra pineapple and reduce carrots slightly for tropical sweetness.
2. Classic Carrot Cake Swiss Roll: Omit pineapple and add shredded coconut and raisins for an old-fashioned twist.
3. Maple Spice Roll: Add 1 tablespoon maple syrup and a pinch of cloves for rich depth.
4. Carrot Cake Log Roll: Frost the outside with cream cheese frosting and decorate with nuts or coconut flakes.
5. Walnut Carrot Roll Cake: Add ½ cup toasted walnuts to the batter for crunch.
6. Gluten-Free Version: Use 1:1 gluten-free flour blend and bake 1–2 minutes longer.
7. Carrot Spice Cake Roll: Add an extra teaspoon cinnamon and top with candied pecans.
8. Mini Dessert Parfaits: Slice roll and layer with whipped cream and crushed cookies in glass cups.

Whichever variation you choose, this roll’s warm spice and creamy filling never fail to impress.

FAQs

Final Thoughts

This Carrot Cake Roll with Cream Cheese Frosting Filling captures everything you love about classic carrot cake—sweet carrots, tangy cream cheese, and warm spice—in a form that’s elegant and easy to serve. It’s the dessert you’ll turn to for every celebration or cozy weekend craving.

Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.

Carrot Cake Roll with Cream Cheese Frosting Filling

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rosie
• Total Time: 1 hour
• Yield: 10 slices 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A moist, spiced Carrot Cake Roll with Cream Cheese Frosting Filling—perfectly soft with a creamy swirl of tangy-sweet frosting.

---

Ingredients

Scale 1x2x3x

• ¾ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• 3 large eggs
• ¾ cup sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 cup finely grated carrots
• ¼ cup crushed pineapple, drained
• 6 oz cream cheese, softened
• 3 tbsp butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch pan with parchment.

2. Whisk flour, baking powder, soda, salt, and spices.

3. Beat eggs and sugar 2–3 minutes until fluffy. Add oil, vanilla, carrots, and pineapple.

4. Fold in dry ingredients and spread in pan. Bake 10–12 minutes until springy.

5. Invert warm cake onto a towel dusted with sugar. Peel parchment and roll up to cool.

6. Beat cream cheese, butter, sugar, and vanilla until smooth and fluffy.

7. Unroll cake, spread filling evenly, reroll tightly, and chill at least 1 hour.

8. Dust with powdered sugar and slice to serve.

Notes

Roll cake while warm to avoid cracks.

Drain pineapple well to prevent sogginess.

Chill before slicing for clean, defined swirls.

Dust with sugar or top with nuts before serving.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 24g
• Sodium: 200mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg