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Moist Carrot Cake Swiss Roll Recipe with Easy Cream Cheese Filling

moist carrot cake swiss roll - featured image
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A moist and spiced carrot cake rolled with a silky smooth cream cheese filling, perfect for gatherings and quick to make.

Ingredients

Scale
  • 2 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) vegetable oil (canola or sunflower preferred)
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (or almond/oat flour for gluten-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/4 cups (130g) finely grated carrots (about 2 medium carrots)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper, extending over edges, and lightly grease.
  2. In a large bowl, whisk eggs, sugar, vegetable oil, and vanilla extract until smooth and pale, about 2-3 minutes.
  3. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually fold dry ingredients into wet mixture gently until just combined.
  5. Fold in grated carrots gently, keeping batter fluffy.
  6. Pour batter into prepared pan, spreading evenly to about 1/2 inch thickness.
  7. Bake 12-15 minutes until cake springs back when touched and toothpick comes out clean.
  8. While cake bakes, beat cream cheese and butter on medium speed until smooth, about 2-3 minutes.
  9. Add powdered sugar, vanilla, and lemon juice gradually, beating until fluffy and spreadable.
  10. Remove cake from oven, immediately invert onto a kitchen towel dusted with powdered sugar, and peel off parchment paper.
  11. While warm, roll cake in towel from short edge to ‘pre-roll’ and let cool completely rolled up.
  12. Unroll cooled cake gently and spread cream cheese filling evenly, leaving a small border.
  13. Roll cake back up without towel, tucking filling in as you go. Wrap in plastic wrap and chill at least 1 hour.
  14. Slice with a sharp serrated knife and serve.

Notes

Grate carrots finely for moist texture. Do not overmix batter to keep cake light. Pre-roll cake while warm to prevent cracking. Chill roll before slicing for clean cuts. If cracks appear, press gently and cover with filling.

Nutrition

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

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