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Moist Carrot Cake Swiss Roll Recipe with Creamy Cheese Filling

moist carrot cake Swiss roll - featured image
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A soft and tender carrot cake rolled with a luscious cream cheese filling, perfect for an easy yet impressive dessert that disappears quickly.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 3/4 cup granulated sugar (150g)
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil (80ml)
  • 1 cup fresh carrots, finely grated (about 110g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened (225g)
  • 3/4 cup powdered sugar, sifted (90g)
  • 2 tbsp unsalted butter, softened (28g)
  • 1/2 tsp vanilla extract
  • Optional: pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper and lightly grease it to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
  3. In a large bowl, beat the eggs and sugar together until pale and slightly thickened, about 2-3 minutes. Add the vegetable oil and vanilla extract, mixing until combined.
  4. Add the flour mixture to the wet mixture in batches, folding carefully to keep the batter light. Then fold in the grated carrots until evenly distributed.
  5. Pour the batter into the prepared pan and spread evenly with a spatula, smoothing the surface.
  6. Bake for 12-15 minutes or until the cake springs back lightly when touched and a toothpick inserted comes out clean.
  7. While the cake bakes, lay a clean kitchen towel on your counter and dust it lightly with powdered sugar.
  8. When the cake comes out of the oven, immediately invert it onto the towel and gently peel off the parchment paper.
  9. Starting from one short end, roll the cake and towel together into a spiral. Let it cool completely while rolled.
  10. Beat the softened cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth and fluffy.
  11. Unroll the cooled cake carefully and spread the cream cheese filling evenly over the surface, leaving a small border.
  12. Roll the cake back up without the towel, rolling gently but firmly to keep the filling intact.
  13. Wrap the cake in plastic wrap and refrigerate for at least an hour to set.
  14. Slice with a serrated knife into even pieces and serve.

Notes

Roll the cake while warm with a kitchen towel to prevent cracking. Avoid overbaking to keep the cake moist and pliable. Use room temperature ingredients for best texture. Chill the roll before slicing for neater pieces. Variations include gluten-free flour, vegan substitutions, and adding spices like nutmeg or ginger.

Nutrition

Keywords: carrot cake, swiss roll, cream cheese filling, moist cake, easy dessert, spiced cake, rolled cake

Find it online: https://atomicbite.com/moist-carrot-cake-swiss-roll-recipe-with-creamy-cheese-filling-easy-steps/