featured 10300

Carrot Cake Swiss Roll with Cream Cheese Filling

Carrot Cake Roll is truly the best carrot cake recipe! Perfectly moist, made with fresh carrots, and filled with a heavenly cream cheese frosting.

Carrot Cake Roll

Carrot cake is a classic favorite for a reason — it’s incredibly flavorful and comforting.

Sliced Carrot Cake Roll

This cake roll is perfect for Easter, Valentine’s Day, or any holiday gathering. Everyone will be asking for seconds — it’s that good!

Carrot Cake Roll with Filling

The cream cheese filling is what makes this roll irresistible — the same tangy, rich frosting we love on traditional carrot cake.

Cream Cheese Filling

Packed with fresh carrots, this cake gives you a delicious way to enjoy a vegetable-packed dessert.

Fresh Shredded Carrots

The spices are balanced so every bite is moist and flavorful. The highlight is the rich, buttery cream cheese filling at the center — a perfect pairing with the spiced carrot cake.

Carrot Cake Roll Slice

Don’t be intimidated by a cake roll — it’s easier than it looks. You can make both the cake and the cream cheese filling entirely by hand; a mixer isn’t required.

Rolling the Cake

If you prefer not to grate carrots by hand, store-bought shredded carrots work well, or you can use a food processor to save time.

Shredded Carrots Closeup

You can customize the recipe with chopped pecans or walnuts, and even raisins — they all pair nicely with the spices and cream cheese filling.

Please remember to SHARE and PIN this recipe!

Carrot Cake Roll

Carrot Cake Roll with Cream Cheese Filling

Ingredients

For the Cake:

  • 3/4 cup flour
  • 2 tsp. ground cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tbsp. vegetable oil
  • 1 tsp. pure vanilla extract
  • 3 medium carrots shredded

For the Filling:

  • 1 cup confectioners sugar
  • 1 8 oz. package cream cheese, softened
  • 6 tbsp. salted butter softened
  • 1 tsp. pure vanilla extract

For the Glaze Drizzle:

  • 3 cups confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 10-11 tbsp. milk

Instructions

  • Preheat oven to 375°F (190°C). Line a 15 x 10 inch jelly roll pan with parchment paper, leaving a little overhang on the sides.
  • In a medium bowl, whisk together flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves.
  • In a large bowl, whisk the eggs and granulated sugar until combined.
  • Add vegetable oil, vanilla extract, and shredded carrots to the eggs and sugar, and mix until combined.
  • Fold the dry ingredients into the wet ingredients just until combined. Spread the batter evenly in the prepared pan.
  • Bake for about 12 minutes, until the cake springs back lightly. Remove from the oven and use the parchment overhang to lift the cake from the pan.
  • Place the cake on a large cutting board and gently roll it lengthwise. Allow to cool completely while rolled.

To prepare the filling,

  • In a medium bowl, whisk together the confectioners sugar, softened cream cheese, softened butter, and vanilla until smooth and creamy.
  • Carefully unroll the cooled cake and spread the filling over it, leaving a small gap around the edges.
  • Reroll the cake tightly and wrap it in plastic wrap. Chill in the refrigerator for 1 hour to set.
  • When ready to serve, whisk together the glaze ingredients until smooth and drizzle over the cake. Slice and enjoy.

Did you make this recipe?

Follow the original recipe source on Pinterest for more ideas and variations.