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Moist Carrot Cake Swiss Roll Recipe with Easy Cream Cheese Filling

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A moist and tender carrot cake Swiss roll filled with a tangy and sweet cream cheese filling, perfect for a cozy dessert or special occasion.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 3/4 cup granulated sugar (150g)
  • 1 cup all-purpose flour (125g), sifted
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups finely grated carrots (about 3 medium carrots)
  • 1/4 cup chopped walnuts (optional, 30g)
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened (225g)
  • 1/4 cup unsalted butter, softened (57g)
  • 1 cup powdered sugar, sifted (120g)
  • 1 tsp vanilla extract
  • Optional: a pinch of salt if using unsalted cream cheese

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving extra hanging over the edges. Lightly grease the parchment.
  2. In a large mixing bowl, beat 6 large eggs and 3/4 cup granulated sugar with an electric mixer on high speed for 5-7 minutes until pale, thick, and tripled in volume.
  3. In a separate bowl, sift together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, and 1/4 tsp salt.
  4. Gently fold the dry ingredients into the whipped eggs using a spatula until no streaks remain, being careful to preserve air in the batter.
  5. Fold in 1 1/2 cups finely grated carrots, 1 tsp vanilla extract, and optional 1/4 cup chopped walnuts.
  6. Pour and spread the batter evenly into the prepared pan, smoothing the surface to about 1/2 inch thickness.
  7. Bake for 12-15 minutes until the top springs back lightly and a toothpick inserted near the center comes out clean. Avoid overbaking.
  8. While baking, lay a clean kitchen towel on the counter and dust generously with powdered sugar.
  9. Invert the cake onto the sugared towel immediately after baking. Carefully peel off the parchment paper.
  10. Starting from a short edge, roll the cake and towel together into a tight spiral. Let it cool completely in this rolled shape.
  11. Beat 8 oz softened cream cheese with 1/4 cup softened unsalted butter until smooth and creamy. Gradually add 1 cup sifted powdered sugar and 1 tsp vanilla extract, beating until fluffy.
  12. Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
  13. Carefully roll the cake back up without the towel, using the towel to guide if needed.
  14. Wrap the Swiss roll in plastic wrap and refrigerate for at least 1 hour to set the filling and make slicing easier.
  15. Slice with a sharp serrated knife and serve chilled or at room temperature.

Notes

[‘Whip eggs and sugar thoroughly to achieve a light sponge.’, ‘Fold dry ingredients gently to preserve air and avoid a dense cake.’, ‘Roll the cake while warm using a powdered sugar-dusted towel to prevent cracking.’, ‘Use room temperature cream cheese and butter for a smooth filling.’, ‘Chill the roll before slicing to set the filling and ease cutting.’, ‘Avoid overbaking to keep the cake moist and prevent cracks.’, ‘Optional variations include gluten-free flour, nut-free options, and adding spices or cocoa powder.’]

Nutrition

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

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