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Moist Carrot Cake Swiss Roll Recipe with Easy Spiced Cream Cheese Filling

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A moist carrot cake rolled with a spiced cream cheese filling, combining the best flavors of carrot cake in a convenient, sliceable Swiss roll form. Perfect for cozy indulgence and quick baking.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (150g) grated carrots, peeled and finely grated
  • 1/2 cup (60g) chopped walnuts or pecans (optional)
  • 8 oz (225g) cream cheese, softened
  • 4 tbsp (60g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk granulated sugar and vegetable oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Gradually fold the dry ingredients into the wet mixture gently to keep the batter light. Avoid overmixing.
  5. Fold in the grated carrots and nuts if using, ensuring even distribution.
  6. Pour the batter into the prepared pan and smooth it out to the edges with a spatula.
  7. Bake for 12-15 minutes until the cake is springy to the touch and a toothpick inserted in the center comes out clean. Do not overbake.
  8. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
  9. Starting from a short side, roll the cake up with the towel inside to prevent cracks and help it keep shape.
  10. Let the rolled cake cool completely on a wire rack for at least 30 minutes.
  11. Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar, cinnamon, ginger, vanilla, and a pinch of salt. Beat until fluffy and spreadable.
  12. Carefully unroll the cooled cake and spread the cream cheese filling evenly, leaving a small border around the edges.
  13. Gently roll the cake back up without the towel. Wrap tightly in plastic wrap and chill for at least 1 hour to firm up.
  14. Slice into 1-inch (2.5 cm) pieces using a sharp knife, cleaning the knife between cuts for neat slices.

Notes

Roll the cake while it is still warm with the towel inside to prevent cracking. Avoid overmixing the batter to keep the cake light and tender. Use softened cream cheese and butter for a smooth filling. The cake can be made ahead and stored wrapped in the refrigerator for up to 4 days or frozen in slices. Let the roll rest overnight for better flavor and easier slicing.

Nutrition

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

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