Carrot Cake Roll with Cream Cheese Frosting

Step 5: Roll the Cake

While the cake is still hot, carefully lift it out of the pan using the parchment. Dust the top with powdered sugar, then roll the cake (starting from a short end) with the parchment still attached. Let cool completely while rolled—this helps it hold its shape.

Step 6: Make the Frosting

In a bowl, beat together cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.

Step 7: Fill and Roll Again

Unroll the cooled cake and remove the parchment. Spread the cream cheese frosting evenly over the surface, then gently roll the cake back up (without the parchment this time). Wrap in plastic wrap and refrigerate for at least 1 hour to set.

Step 8: Slice and Serve

Dust with powdered sugar, slice into rounds, and serve chilled or at room temperature.

Optional Add-Ins & Variations

• 🥥 Add Texture: Mix shredded coconut or chopped nuts into the batter or filling
• 🍍 Tropical Twist: Add finely chopped pineapple for moisture and flavor
• 🎂 Mini Rolls: Slice the rolled cake into smaller pieces for individual servings
• 🧁 Cupcake Version: Use the same batter to make carrot cake cupcakes with cream cheese filling piped inside

Tips for Success

• Roll While Warm: Rolling the cake fresh out of the oven prevents cracks later
• Use Fine Grated Carrots: They mix in better and help keep the cake moist
• Chill Before Slicing: This keeps your slices clean and your roll intact
• Store in Fridge: Keeps well for up to 4 days—great for making ahead

A Show-Stopping Dessert Made Simple

This Carrot Cake Roll with Cream Cheese Frosting combines the comforting, familiar flavor of classic carrot cake with the elegance of a rolled dessert. It’s perfect for holidays, potlucks, or simply treating yourself to something special. The tender spiced cake and velvety cream cheese frosting are a match made in dessert heaven—and once you master the roll technique, you’ll be hooked.

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