The Best Gluten Free Carrot Cake Rolls

This gluten free carrot cake roll features warm spices and fluffy whipped cream cheese frosting, creating a moist, elegant dessert with beautiful swirls.
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Soft spirals of warmly spiced cake wrapped around clouds of whipped cream cheese frosting create a dessert that looks bakery-level and slices with the ease of a dream. These gluten free carrot cake rolls with whipped cream cheese frosting deliver tender texture, balanced sweetness, and that classic carrot cake flavor without a trace of gluten. Each slice is in the shape of a beautiful swirl.

gluten free carrot cake roll with cream cheese frosting on a plate Save

With warm cinnamon, ginger, and nutmeg woven through every bite, this gluten free carrot cake recipe is perfect for holidays, brunch tables, birthdays, or any moment that calls for a slice of something special.

Why This Gluten Free Carrot Cake Recipe Works

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Creating a rolled cake can seem intimidating, but this recipe is stacked for success. The batter spreads thinly in a jelly roll pan, allowing it to bake quickly and remain flexible enough to roll without tearing apart.

Using a reliable 1-to-1 gluten free baking flour, such as Bob’s Red Mill, ensures structure and tenderness. The addition of xanthan gum, if not already included in the blend, helps bind the cake so it rolls smoothly instead of crumbling.

The whipped cream cheese frosting adds a lighter texture than traditional carrot cake frosting. Instead of a dense filling, this option is whipped into soft peaks, creating an airy layer that complements the carrot cake roll recipe beautifully.

Ingredients for Gluten Free Carrot Cake Rolls

Cake Batter

ingredients to make the gluten free carrot cake rolls Save
  • 225g/1cup packed light brown sugar
  • 120g/1 tablespoon + ½ cup vegetable oil
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 200g/1⅔ cups 1-to-1 gluten free baking flour (Bob’s Red Mill used here)
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp xanthan gum (omit if blend already contains it)
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 225g/1cup peeled and coarsely grated carrots (about 3 medium/large carrots)

Whipped Cream Cheese Frosting

ingredients to make the whipped cream cheese frosting Save
  • 170g/6 ounces cream cheese, cold
  • 175g/¾ cup heavy whipping cream
  • 80g/⅔ cup sifted icing sugar
  • 1 tsp pure vanilla extract

How to Make Gluten Free Carrot Cake Rolls

Step 1: Prepare the Pan

Preheat the oven to 350°F. Line a 14 x 10 inch baking sheet with parchment paper, allowing the paper to hang over the edges. This overhang acts as a lifting handle later.

eggs, vegetable oil, vanilla, and brown sugar in a bowl Save

Step 2: Mix Wet Ingredients

eggs, vegetable oil, vanilla, gluten free flour, baking powder, baking soda, and brown sugar in a bowl with a whisk Save

In a large bowl, whisk together brown sugar, vegetable oil, eggs, and vanilla extract until smooth and fully combined.

Step 3: Add Dry Ingredients

carrots folded into the batter Save

Using a metal sieve, sift in gluten free flour, then add baking powder, baking soda, xanthan gum (if needed), salt, cinnamon, ginger, and nutmeg. Mix until smooth. The batter will be thick yet pourable.

Step 4: Fold in Carrots

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Add grated carrots and gently fold into the batter until evenly distributed.

Step 5: Spread and Bake

carrot cake being rolled while hot Save

Pour batter onto the prepared baking sheet. Spread evenly into the corners so the entire pan is covered. Bake on the middle rack for 20–25 minutes. Insert a toothpick into the center; if it comes out clean, the cake is done. If not, bake in 2-minute increments until ready.

Step 6: Roll While Hot

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Immediately after baking, lift the cake from the tray while keeping it on the parchment paper. Leaving it on the parchment paper, roll it into a log while still hot. This step is critical. The first roll must happen straight from the oven or the cake will crack excessively and struggle to hold its shape. Allow the rolled cake to cool for about 1 hour.

Step 7: Make Whipped Cream Cheese Frosting

spreading cream cheese frosting onto the carrot cake Save

In a large bowl, beat cold cream cheese until fluffy. Add heavy whipping cream, sifted icing sugar, and vanilla. Whip until soft peaks form. Avoid overmixing, as overly stiff frosting will be difficult to spread.

Step 8: Fill and Re-Roll

gluten free carrot cake with cream cheese frosting rolled into a cake roll Save

Carefully unroll the cooled cake, using a clean knife or offset spatula to gently press and support the cake while unrolling. Minor cracks are normal.

Spread frosting evenly over the entire surface. Roll the cake back into a log while peeling away the parchment paper. Use a clean knife or spatula to gently lift and guide the cake as it rolls.

Step 9: Chill

Wrap the cake log tightly in plastic wrap and refrigerate for at least 1 hour to firm up.

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Step 10: Slice and Serve

Once chilled, slice into 8 even pieces using a sharp, clean knife. Wipe the knife between cuts for neat spirals. Serving at room temperature allows the texture and flavor to shine.

Baking Tips for the Perfect Gluten Free Carrot Cake Rolls

gluten free carrot cake roll with cream cheese frosting on a plate Save
  • Weigh ingredients using a kitchen scale for accuracy. Gluten free dessert recipes benefit greatly from precision.
  • Do not skip the hot roll step. Rolling the cake immediately after baking trains it into its final shape.
  • Avoid overwhipping the frosting. Soft peaks create the ideal spreadable texture.
  • Make ahead friendly: Gluten free carrot cake rolls can be prepared the day before and stored in the refrigerator.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Texture and Flavor Profile

This carrot cake roll recipe guarantees each slice will deliver warm spice balanced by subtle sweetness from brown sugar and carrots. The cake is moist without being heavy. The whipped cream cheese frosting brings gentle tang and lightness, preventing the roll from tasting overly rich.

The spiral presentation transforms a traditional carrot cake into an elegant rolled dessert suitable as a gluten free spring dessert, for Easter specifically, or just elevated everyday baking.

Frequently Asked Questions

Can this carrot cake roll be made dairy free?
A dairy free cream cheese alternative and coconut whipping cream may be substituted, though texture may vary.

Can the recipe be frozen?
Yes. Wrap the chilled cake tightly in plastic wrap and freeze for up to one month. Thaw overnight in the refrigerator before slicing.

Is xanthan gum required?
Only if the gluten free flour blend does not already include it. Check packaging before adding extra.

Gluten Free Carrot Cake Rolls with Whipped Cream Cheese Frosting

gluten free carrot cake roll with cream cheese frosting on a baking tray Save

Gluten free carrot cake rolls with whipped cream cheese frosting deliver classic carrot cake flavor in an elegant spiral presentation. Tender, warmly spiced cake wraps around an airy cream cheese filling, creating beautiful swirls in every slice. The balance of cinnamon, ginger, and nutmeg pairs perfectly with the smooth, airy frosting for a gluten free dessert recipe that stands out on any table.

Moist texture, balanced sweetness, and a refined spiral design make this gluten free carrot cake recipe ideal for holidays, brunch gatherings, or special celebrations.

gluten free carrot cake roll with cream cheese frosting on a plate Save

Gluten Free Carrot Cake Rolls with Whipped Cream Cheese Frosting

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Prep 30 minutes
Cook 25 minutes
Cooling and Chilling Time 2 hours
Total 2 hours 55 minutes
Prep time: 30 minutes
Bake Time: 20- 25 minutes
Cooling and Chill time: 2 hours
Total time: 2 hours and 50 minutes
Servings: 8
Servings 8
Course Dessert

Ingredients

  • 225 g light brown sugar
  • 120 g vegetable oil
  • 3 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 200 g 1-1 gluten free baking flour I used Bob’s Red Mill
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp xanthan gum omit if your blend contains it already
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 225 g peeled and coarsely grated carrots about 3 medium/large carrots
  • 170 g cream cheese cold
  • 175 g heavy whipping cream
  • 80 g sifted icing sugar
  • 1 tsp pure vanilla extract

Method

  1. Preheat oven to 350°F and line a 14 x10 inch baking sheet with parchment paper. Allow the parchment paper to hang over the edges so that you will be able to lift the carrot cake off the baking sheet easily.
  2. In a large bowl add brown sugar, oil, eggs, and vanilla, whisk until combined well.
  3. Using a metal sieve, sift in gluten free flour along with the rest of the dry ingredients. Baking powder, baking soda, xanthan gum (if using), salt, cinnamon, ginger and nutmeg. Mix until evenly combined and smooth. Batter will be thick but pourable.
  4. Fold in grated carrots using a spatula or wooden spoon and mix until evenly incorporated throughout the batter.
  5. Pour the batter onto the prepared baking sheet, spread into an even layer filling in the corners as well so you cover the entire baking sheet.
  6. Place on middle rack into preheated oven and bake for 20 minutes. Use a toothpick inserted into middle of the carrot cake to check. If toothpick comes out clean it is done. If not, continue to bake in 2-minute increments until the toothpick comes out clean.
  7. Immediately after baking, remove carrot cake from tray leaving it on the parchment paper and roll into a log. Allow to cool for about 1 hour or until its no longer warm.
  8. Prepare the whipped cream cheese frosting. In a large bowl, add cream cheese and beat on high using a hand or stand mixer with whisk attachment until fluffy. Add the whipping cream, sifted icing sugar and vanilla extract. Mix until soft peaks form. Overmixing will result in frosting being too hard and stiff, this will make it difficult to spread over cake.
  9. Once carrot cake has cooled very carefully unroll. Use a clean knife or offset spatula to press against the cake as you are unrolling so that it stays together. Cracks are going to happen and that is fine. After unrolling carrot cake roll, spread the frosting in an even layer on top of entire cake.
  10. Roll the cake bake up while pulling the parchment paper away from it. You will want to use a clean knife or offset spatula for this part as well, carefully lifting the carrot cake off the parchment paper while rolling. Keep the knife clean as you go as it can pull the cake apart using it to lift and press into cake while rolling.
  11. Once the cake is rolled into a log again, cover in plastic wrap and place in refrigerator for at least 1 hour to firm up before cutting.
  12. After chilling and cake feels firm, cut the log into 8 even pieces using a sharp clean knife, cleaning off the knife with a paper towel between each cut. Allow to come to room temperature before serving is best, however, cake is still delicious and moist either way. Store leftovers in airtight container in refrigerator.
  13. Enjoy!

Notes

The first roll must be done while the carrot cake is hot out of the oven or it will not stay together.
Using a scale is best for this recipe.
This recipe can be made 1 day ahead and kept in refrigerator covered or in airtight container.
Store in airtight container in refrigerator for 3-4 days.

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