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Moist Carrot Cake Swiss Roll Recipe with Creamy Cream Cheese Filling

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A moist and tender carrot cake rolled with a luscious, creamy cream cheese filling. This Swiss roll balances comfort and elegance with a light, airy texture and a tangy filling.

Ingredients

Scale
  • 2 cups finely grated carrots (about 3 medium carrots)
  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • ¾ cup (150 g) granulated sugar
  • ⅓ cup (80 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (57 g) unsalted butter, softened
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 1 tablespoon lemon juice
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, covering the sides.
  2. Grate the carrots finely using a microplane or fine grater and set aside.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine.
  4. Separate the eggs: place the egg whites in a clean, dry bowl and the yolks in a large mixing bowl.
  5. Beat the egg whites with an electric mixer until stiff peaks form.
  6. To the egg yolks, add sugar and beat until pale and fluffy (3-4 minutes). Slowly pour in vegetable oil and vanilla extract while mixing on low speed.
  7. Fold the dry ingredients gently into the yolk mixture until just combined.
  8. Fold in the grated carrots, then carefully fold in the beaten egg whites in three additions using gentle folding motions.
  9. Pour the batter into the prepared pan and spread evenly with a spatula. Tap the pan gently to release air bubbles.
  10. Bake for 12-15 minutes, or until the cake springs back lightly and a toothpick inserted comes out clean.
  11. While baking, lay a clean kitchen towel flat and dust generously with powdered sugar.
  12. Remove the cake from the oven immediately and invert it onto the sugared towel. Peel off parchment paper.
  13. Starting from the short edge, roll the cake up in the towel and let it cool completely rolled to set the shape.
  14. For the filling: beat together softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and lemon juice, mixing until silky and spreadable.
  15. Once the cake is cool, unroll gently and spread the cream cheese filling evenly over the surface. Sprinkle chopped nuts if desired.
  16. Roll the cake back up without the towel and place seam side down on a serving plate.
  17. Refrigerate for at least 30 minutes before slicing to let the filling firm up.

Notes

Roll the cake while still warm using a sugared kitchen towel to prevent cracking. Beat egg whites to stiff peaks and fold gently to keep batter airy. Use a sharp serrated knife for clean slices. Refrigerate before slicing for best results. Optional nuts can be omitted for nut-free version. For gluten-free, substitute flours as noted. For dairy-free, use plant-based alternatives.

Nutrition

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

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