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A bakery-worthy Easter dessert with cozy spices, creamy filling, and a golden walnut finish.

There’s something undeniably nostalgic and festive about carrot cake, and this Carrot Cake Roll with Whipped Cream Cheese Filling takes that beloved classic to an elegant new level. Soft, spiced carrot cake is baked thin and rolled around a dreamy, cloud-like vanilla cream cheese filling, creating perfect swirls in every slice. Finished with a golden walnut crust (and a little optional Easter sparkle), this dessert is as eye-catching as it is delicious. It’s the ideal centrepiece for an Easter brunch, spring gathering, or afternoon tea, and best of all—it’s easier to make than it looks. This recipe delivers bakery-worthy results without any fancy techniques, making it a go-to showstopper for beginner bakers and seasoned pros alike.

What Makes It Special

✔ Soft & Spongy Carrot Cake Layer – Thin and tender, flavored with cinnamon, brown sugar, and finely grated carrot.
✔ Cloud-Like Whipped Cream Cheese Filling – Lighter than traditional frosting but just as satisfying.
✔ Golden Walnut Coating – Adds an elegant finish and a little Easter sparkle (especially if you dust with edible gold!).
✔ Gorgeous Spiral Presentation – The roll shape gives you beautiful, eye-catching slices that beg to be photographed and shared.
✔ No Fancy Tools Required – If you have a jelly roll pan and a clean dish towel, you’ve got everything you need.

Equipment Needed

10×15 inch jelly roll pan
Parchment paper
Electric hand mixer or stand mixer
Mixing bowls
Silicone spatula
Clean kitchen towel (for rolling)
Sifter (optional for dusting)
Offset spatula (for spreading the filling)

Ingredients (Serves 8–10)

For the Carrot Cake Sponge:

¾ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ tsp ground cinnamon
¼ tsp nutmeg
¼ tsp ground ginger (optional)
3 large eggs
½ cup granulated sugar
¼ cup light brown sugar, packed
2 tsp vanilla extract
2 tbsp vegetable oil
1 ½ cups finely grated carrots (peeled first)
½ cup chopped walnuts or pecans (optional)

For the Whipped Cream Cheese Filling:

8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup cold heavy cream

For the Walnut Crust Coating (Optional but Gorgeous):

½ cup finely chopped toasted walnuts
1 tbsp honey or golden syrup
Edible gold dust (optional, for sparkle)

⏱ Timings

Prep Time: 20 minutes
Bake Time: 12–14 minutes
Cooling + Rolling Time: 45 minutes
Assembly Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8–10 slices

Step-by-Step Instructions

Step 1: Prepare the Cake

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another bowl, beat eggs, white sugar, and brown sugar for 2–3 minutes until thick and pale.
Add vanilla and oil, then fold in the dry ingredients.
Stir in grated carrots and nuts (if using).
Spread batter evenly in the pan and bake for 12–14 minutes, until the top springs back when touched.

Step 2: Roll the Cake

While the cake bakes, lay a clean kitchen towel on the counter and dust with powdered sugar.
Immediately after baking, turn the warm cake onto the towel (parchment side up), then peel off the paper.
Starting at the short end, gently roll the cake up in the towel.
Let it cool completely in the rolled shape (about 30–40 minutes).

Step 3: Make the Whipped Cream Cheese Filling

Beat cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until light and fluffy. Chill until ready to use.

Step 4: Assemble the Roll

Carefully unroll the cooled cake.
Spread the cream cheese filling evenly over the surface with an offset spatula.
Gently roll the cake back up (without the towel), wrap in plastic wrap, and chill for 30 minutes to set.

Step 5: Optional Walnut Crust Coating

Brush the outside of the chilled roll lightly with honey or syrup.
Press toasted walnuts onto the surface.
For an Easter sparkle, dust with edible gold or pastel sprinkles just before serving.

Nutritional Info (Per Slice, Approximate)

Calories: 340
Carbs: 28g
Protein: 4g
Fat: 22g
Sugar: 20g

No-nut version? Just skip the nuts and decorate with Easter sprinkles, dried edible flowers, or toasted coconut.

Ingredient Notes

You’ll notice that this carrot cake is made with grated fresh carrots (not pre-shredded), a touch of brown sugar for extra richness, and optional spices like nutmeg and ginger that enhance the flavor without overpowering it. The cream cheese filling is lightened with whipped cream, giving it an airy, mousse-like texture that sets beautifully once chilled.

And while the toasted walnut coating is optional, it adds just the right amount of crunch and sophistication—plus, it’s a great way to press on a little sparkle if you’re using edible gold or Easter-themed sprinkles.

Make It Ahead & Freeze It

This carrot cake roll is a dream for planners. You can make it a day ahead, and it actually slices better once chilled. Want to get really ahead of the game? You can freeze it (uncoated) for up to a month—just thaw in the fridge, coat it with walnuts or decor, and serve.

It’s a low-stress dessert that delivers high-impact results, whether you’re hosting brunch or just want to impress your family with something homemade and heartfelt.

Ready to Slice & Serve

Once chilled and set, every slice reveals that perfect swirl of cream cheese filling, framed by golden, spiced carrot cake. Serve it as-is or dress it up with a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of white chocolate for added flair.

Whether you’re serving it after Easter lunch or packing it for springtime picnics, this is one of those recipes that will earn compliments and requests for seconds—and the recipe, too.

Carrot Cake Roll with Whipped Cream Cheese Filling & Golden Walnut Crust

Ella Cooks

There’s something undeniably nostalgic and festive about carrot cake, and this Carrot Cake Roll with Whipped Cream Cheese Filling takes that beloved classic to an elegant new level. Soft, spiced carrot cake is baked thin and rolled around a dreamy, cloud-like vanilla cream cheese filling, creating perfect swirls in every slice. Finished with a golden walnut crust (and a little optional Easter sparkle), this dessert is as eye-catching as it is delicious. It’s the ideal centrepiece for an Easter brunch, spring gathering, or afternoon tea, and best of all—it’s easier to make than it looks. This recipe delivers bakery-worthy results without any fancy techniques, making it a go-to showstopper for beginner bakers and seasoned pros alike.

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Prep Time 20

Cook Time 14

Cooling and Rolling Time 45

Course Dessert

Cuisine American

Servings

Calories 340 kcal

Equipment

10×15 inch jelly roll pan
Parchment paper
Electric hand mixer or stand mixer
Mixing bowls
Silicone spatula
Clean kitchen towel (for rolling)
Sifter (optional for dusting)
Offset spatula (for spreading the filling)

Ingredients

Ingredients (Serves 8–10)

For the Carrot Cake Sponge:

¾ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ tsp ground cinnamon
¼ tsp nutmeg
¼ tsp ground ginger optional
3 large eggs
½ cup granulated sugar
¼ cup light brown sugar packed
2 tsp vanilla extract
2 tbsp vegetable oil
1 ½ cups finely grated carrots peeled first
½ cup chopped walnuts or pecans optional

For the Whipped Cream Cheese Filling:

8 oz cream cheese softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup cold heavy cream

For the Walnut Crust Coating (Optional but Gorgeous):

½ cup finely chopped toasted walnuts
1 tbsp honey or golden syrup
Edible gold dust optional, for sparkle

Instructions

Step-by-Step Instructions

Step 1: Prepare the Cake

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another bowl, beat eggs, white sugar, and brown sugar for 2–3 minutes until thick and pale.
Add vanilla and oil, then fold in the dry ingredients.
Stir in grated carrots and nuts (if using).
Spread batter evenly in the pan and bake for 12–14 minutes, until the top springs back when touched.

Step 2: Roll the Cake

While the cake bakes, lay a clean kitchen towel on the counter and dust with powdered sugar.
Immediately after baking, turn the warm cake onto the towel (parchment side up), then peel off the paper.
Starting at the short end, gently roll the cake up in the towel.
Let it cool completely in the rolled shape (about 30–40 minutes).

Step 3: Make the Whipped Cream Cheese Filling

Beat cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until light and fluffy. Chill until ready to use.

Step 4: Assemble the Roll

Carefully unroll the cooled cake.
Spread the cream cheese filling evenly over the surface with an offset spatula.
Gently roll the cake back up (without the towel), wrap in plastic wrap, and chill for 30 minutes to set.

Step 5: Optional Walnut Crust Coating

Brush the outside of the chilled roll lightly with honey or syrup.
Press toasted walnuts onto the surface.
For an Easter sparkle, dust with edible gold or pastel sprinkles just before serving.

Notes

Ingredient Notes

You’ll notice that this carrot cake is made with grated fresh carrots (not pre-shredded), a touch of brown sugar for extra richness, and optional spices like nutmeg and ginger that enhance the flavor without overpowering it. The cream cheese filling is lightened with whipped cream, giving it an airy, mousse-like texture that sets beautifully once chilled.

And while the toasted walnut coating is optional, it adds just the right amount of crunch and sophistication—plus, it’s a great way to press on a little sparkle if you’re using edible gold or Easter-themed sprinkles.

Make It Ahead & Freeze It

This carrot cake roll is a dream for planners. You can make it a day ahead, and it actually slices better once chilled. Want to get really ahead of the game? You can freeze it (uncoated) for up to a month—just thaw in the fridge, coat it with walnuts or decor, and serve.

It’s a low-stress dessert that delivers high-impact results, whether you’re hosting brunch or just want to impress your family with something homemade and heartfelt.