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Moist Carrot Cake Swiss Roll

moist carrot cake swiss roll - featured image
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A moist and tender carrot cake rolled with a light, tangy cream cheese filling, perfect for a comforting and easy dessert.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3 large eggs, room temperature
  • 1/3 cup (80ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups (about 150g) grated carrots
  • 1/2 cup (60g) chopped walnuts (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until smooth and slightly frothy.
  4. Pour the wet ingredients into the dry and fold gently with a spatula until just combined.
  5. Fold in the grated carrots and optional walnuts until evenly distributed.
  6. Pour the batter into the prepared pan and spread it out evenly with a spatula, smoothing the surface.
  7. Bake for 15-18 minutes until the cake springs back lightly to the touch and a toothpick inserted comes out clean.
  8. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper gently.
  9. Starting from a short edge, roll the cake and towel together. Let it cool completely rolled up.
  10. Using an electric mixer, beat the softened cream cheese and butter until smooth.
  11. Gradually add powdered sugar, vanilla, and lemon juice until fluffy and spreadable.
  12. Once the cake is completely cool, carefully unroll it and spread the cream cheese filling evenly over the surface, leaving about a half-inch border.
  13. Roll it back up gently without the towel. Wrap in plastic wrap and chill for at least an hour to set.
  14. Slice with a sharp serrated knife and serve at room temperature or slightly chilled.

Notes

Do not overbake the cake to prevent cracking. Roll the cake while warm with a towel dusted with powdered sugar to avoid sticking and cracking. Chill the roll after filling to help it set and slice cleanly. Use a serrated knife to slice gently. Cracks add character and can be patched with extra filling.

Nutrition

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

Find it online: https://yumnode.com/moist-carrot-cake-swiss-roll-recipe-5-easy-steps-for-perfect-dessert/