Easy Carrot Cake Roll with Cream Cheese Frosting
Easy carrot cake roll delivers soft, spiced layers with creamy frosting. Soggy cake is a common problem, but I discovered the trick to perfect texture. Rich, moist, and satisfying. Try this with my Fluffy Sweet Potato Breakfast Bowl. Jump to Recipe If you love recipes like this, you’ll also enjoy Fluffy Sweet Potato Breakfast Bowl and Sesame Garlic Shrimp Rice Stacks.
Why This Easy Carrot Cake Roll with Cream Cheese Frosting Is Pure Comfort
- Soft and moist
- Creamy frosting
- Easy to make
- Perfect for any occasion
What You'll Need for Easy Carrot Cake Roll with Cream Cheese Frosting
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Optional: Shredded coconut
- Optional: Sliced almonds
- Optional: Mini chocolate chips
📝 Ingredient Notes
- grated carrots: Use a food processor for faster grating
- butter: Melted butter ensures even mixing
- sour cream: Adds moisture and tang to the cake
🛒 Tools & Equipment I Recommend
- Silicone baking mat — Prevents sticking and ensures even baking → See on Amazon
- Rolling pin — Helps roll the cake evenly without tearing → See on Amazon
How to Make Easy Carrot Cake Roll with Cream Cheese Frosting
- Prep cake: Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
- Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another bowl, cream butter and sugar. Add eggs one at a time, then mix in sour cream and buttermilk.
- Combine: Stir dry ingredients into wet ingredients. Fold in grated carrots.
- Bake: Spread batter evenly in pan. Bake for 20–25 minutes until a toothpick comes out clean.
- Make frosting: Beat cream cheese, butter, and sugar until smooth. Add vanilla extract.
- Roll cake: Let cake cool slightly. Carefully lift onto parchment paper. Spread frosting evenly.
- Roll and chill: Roll the cake tightly, then refrigerate for 1 hour to set.
Cook's Tips for Perfect Easy Carrot Cake Roll with Cream Cheese Frosting
- Texture trick: Use room temperature cream cheese for smoother frosting.
- Common mistake and fix: If the cake cracks while rolling, gently press the cracks with your fingers.
- Frosting tip: Chill the cake before rolling to prevent cracking.
- Storage tip: Store in an airtight container in the fridge for up to 3 days.
Storing & Reheating Easy Carrot Cake Roll with Cream Cheese Frosting
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days Make-ahead tip: Make up to 2 days ahead and refrigerate
Freezing Easy Carrot Cake Roll with Cream Cheese Frosting
Wrap tightly and freeze for up to 2 months
How to Reheat Without Drying It Out
Oven: Preheat oven to 350°F (175°C). Bake for 10–15 minutes Microwave: Microwave on high for 20–30 seconds
Recipe Notes
- Chef tip: Use a food processor to grate carrots quickly and evenly.
- Best substitution: Substitute buttermilk with 1/2 cup plain yogurt.
- Make-ahead: Cake can be made up to 2 days ahead and stored in the fridge.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If the cake is too moist, bake for an additional 5 minutes.
Want to level up this recipe?
Offset cake turner — Helps lift and roll the cake without breaking it → Check price on Amazon
Easy Carrot Cake Roll with Cream Cheese Frosting
Ingredients
Main Ingredients
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup buttermilk
Seasonings
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Optional Toppings
- Shredded coconut
- Sliced almonds
- Mini chocolate chips
Instructions
- Prep cake: Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
- Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another bowl, cream butter and sugar. Add eggs one at a time, then mix in sour cream and buttermilk.
- Combine: Stir dry ingredients into wet ingredients. Fold in grated carrots.
- Bake: Spread batter evenly in pan. Bake for 20–25 minutes until a toothpick comes out clean.
- Make frosting: Beat cream cheese, butter, and sugar until smooth. Add vanilla extract.
- Roll cake: Let cake cool slightly. Carefully lift onto parchment paper. Spread frosting evenly.
- Roll and chill: Roll the cake tightly, then refrigerate for 1 hour to set.
Notes
- Chef tip: Use a food processor to grate carrots quickly and evenly.
- Best substitution: Substitute buttermilk with 1/2 cup plain yogurt.
- Make-ahead: Cake can be made up to 2 days ahead and stored in the fridge.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If the cake is too moist, bake for an additional 5 minutes.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Wrap tightly and freeze for up to 2 months
- Oven reheat: Preheat oven to 350°F (175°C). Bake for 10–15 minutes
- Microwave reheat: Microwave on high for 20–30 seconds
- Make ahead: Make up to 2 days ahead and refrigerate
Nutrition Per Serving
- Calories: 320
- Protein: 4g
- Fat: 16g
- Carbs: 35g
- Fiber: 2g
- Sugar: 28g
- Sodium: 200mg
- Cholesterol: 60mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Carrot Cake Roll with Cream Cheese Frosting FAQs
Yes, you can make the cake up to 2 days in advance and refrigerate. Frost it just before serving.
The most common issue is overbaking or underbaking. Check the cake with a toothpick before removing from the oven. If the cake is too dry, it may be overbaked.
Yes, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Let the cake cool slightly before rolling. You can also place it on parchment paper and roll it gently to avoid tearing.
You can substitute buttermilk with 1/2 cup plain yogurt or 1/2 cup milk mixed with 1 tablespoon lemon juice or vinegar.
A Warm Final Note
I can’t wait for you to try Easy Carrot Cake Roll with Cream Cheese Frosting and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
