Carrot Cake Jelly Roll to Brighten an Afternoon Gathering

This carrot cake jelly roll offers a delightful twist on a beloved classic. The light, spiced sponge envelops a luscious cream cheese frosting, creating a dessert that feels both familiar and fresh. It’s the kind of treat that invites you to pause and savor a moment, whether you’re welcoming friends or simply indulging in a quiet afternoon.

I remember the first time I tried making this jelly roll—I was a little nervous about rolling the delicate sponge without cracking it. The kitchen was buzzing with the usual distractions: a phone call I wasn’t quite ready for and the cat weaving between my feet. Somehow, the cake didn’t break, but the frosting got a bit uneven in places. Still, biting into that soft, fragrant swirl was worth every imperfect moment. It’s funny how those little flaws make the experience feel more homemade, more real.

• The sponge is incredibly light and airy, with warming spices that hint at cinnamon and nutmeg.
• The cream cheese frosting balances the spices perfectly, rich but not overpowering.
• It’s simple — and that’s kind of the point. A no-fuss dessert that still impresses.
• The roll format makes for easy slicing and sharing, perfect for gatherings.
• Keep in mind, rolling takes a bit of patience, but you don’t have to be perfect to enjoy it.

Even if you’re not a seasoned baker, this recipe invites you to take your time and enjoy the process. It’s forgiving, cozy, and makes your kitchen smell amazing.

Carrot Cake Jelly Roll

Print Recipe

A delightful twist on classic carrot cake, this carrot cake jelly roll features a moist, spiced carrot sponge rolled with creamy cream cheese frosting, perfect for a festive dessert or special occasion.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8

Ingredients

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4 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup finely grated carrots
1/2 cup chopped walnuts
1/4 cup raisins
1/4 cup powdered sugar, for dusting
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until thick and pale, about 5 minutes.
Add the vegetable oil and vanilla extract to the egg mixture and mix until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the grated carrots, chopped walnuts, and raisins.
Pour the batter evenly into the prepared jelly roll pan and spread it out smoothly.
Bake for 12 to 15 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once the cake is done, immediately loosen the edges with a knife and invert the cake onto the prepared towel. Carefully peel off the parchment paper.
Starting from the short end, roll the cake up with the towel inside. Let it cool completely on a wire rack while rolled.
To make the frosting, beat the cream cheese and butter together until smooth and creamy.
Add the powdered sugar and vanilla extract and beat until well combined and fluffy.
Once the cake is completely cool, gently unroll it and spread the cream cheese frosting evenly over the surface.
Roll the cake back up without the towel, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour before serving.
Slice and serve chilled.

For this recipe, no fancy tools are needed—just a jelly roll pan and a clean kitchen towel. Rolling the cake while it’s warm is the trickiest part, but once you get the hang of it, it feels like second nature. I usually serve slices with a hot cup of tea or coffee, but it’s equally lovely alongside a scoop of vanilla ice cream for an extra treat. If you want to switch things up, try adding a handful of chopped pineapple or swapping walnuts for pecans—I haven’t tested all variations, but they sound promising. And if you’re not a fan of raisins, leaving them out doesn’t take away from the overall flavor much.

FAQ

Can I make this jelly roll ahead of time? Yes, it actually tastes better after chilling for a few hours or overnight, allowing the flavors to meld.

What if my cake cracks while rolling? Don’t worry. A few cracks add character, and the frosting helps hold it together.

How long does it keep? Wrapped tightly in the fridge, it stays fresh for up to three days. You can also freeze it for longer storage.

This carrot cake jelly roll is a cozy invitation to enjoy the little things—a slice of sweetness that’s as comforting as catching up with an old friend. Give it a try and see how it fits into your next cozy moment.