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Moist Homemade Carrot Cake Swiss Roll Recipe with Cream Cheese Filling Easy and Perfect

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A moist and tender carrot cake sponge rolled with a tangy cream cheese filling, perfect for any occasion and easy to make in under 45 minutes.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 cup (125g) all-purpose flour, sifted (or gluten-free flour blend for GF)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup (100g) finely grated carrots (about 2 medium carrots)
  • 1/4 cup (60ml) vegetable oil (light olive oil or sunflower oil preferred)
  • 1 tsp vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Optional: Zest of half a lemon

Instructions

  1. Preheat oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment paper overlapping the sides and lightly grease it.
  2. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar on medium-high speed for 4-5 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and slowly add vegetable oil and vanilla extract, mixing until combined.
  5. Gently fold the dry ingredients into the wet ingredients using a spatula until no streaks remain.
  6. Fold in the grated carrots gently, distributing evenly without overmixing.
  7. Pour batter into prepared pan and spread evenly to about 1/4 inch (6mm) thickness.
  8. Bake for 12-15 minutes until cake springs back when lightly touched and a toothpick comes out clean.
  9. While baking, lay a clean, slightly damp kitchen towel on the counter and dust with powdered sugar.
  10. Immediately invert the cake onto the sugared towel, peel off parchment paper, and roll the cake and towel together tightly from the short edge. Let cool completely rolled up.
  11. In a mixing bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy. Fold in lemon zest if using.
  12. Once cake is cool, gently unroll it and spread cream cheese filling evenly over the surface, leaving a small border.
  13. Carefully re-roll the cake without the towel, wrap in plastic wrap, and chill in the fridge for at least 1 hour to set.
  14. Slice with a sharp serrated knife, wiping clean between cuts, and serve.

Notes

Roll the cake while warm using a sugared kitchen towel to prevent cracking. Chill the roll after filling to firm up the cream cheese and make slicing easier. Use a serrated knife for clean slices. For dairy-free, substitute cream cheese and butter with plant-based alternatives. Gluten-free flour blend can be used to make the cake gluten-free.

Nutrition

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

Find it online: https://avabake.com/moist-homemade-carrot-cake-swiss-roll-recipe-with-cream-cheese-filling-easy-and-perfect/