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Moist Carrot Cake Swiss Roll Recipe Easy Homemade Cream Cheese Swirl

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A moist and tender carrot cake rolled with a luscious cream cheese swirl, perfect for a quick and delightful homemade dessert.

Ingredients

Scale
  • 2 cups (250g) finely grated fresh carrots
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • A pinch of salt
  • 3 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil (canola or sunflower oil preferred)
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Swirl:
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 tablespoon (15ml) milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, extending slightly over the edges for easy lifting.
  2. Grate the carrots finely and set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. In a large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for 3-4 minutes until thick, pale, and fluffy.
  5. Slowly pour in the vegetable oil and vanilla extract while mixing gently on low speed until combined. Avoid overmixing.
  6. Gently fold in the dry ingredients in two additions, alternating with the grated carrots, mixing just until combined.
  7. Pour the batter evenly into the prepared pan and spread carefully to the edges. Tap the pan lightly to release air bubbles.
  8. Bake for 15-18 minutes, or until the cake springs back when lightly pressed and a toothpick inserted near the center comes out clean.
  9. While the cake bakes, beat together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
  10. Once baked, immediately invert the cake onto a clean kitchen towel dusted lightly with powdered sugar. Peel off the parchment paper carefully.
  11. Spread the cream cheese filling evenly over the warm cake while it’s still warm but not hot.
  12. Starting from the short edge, roll the cake tightly with the towel, creating a spiral with the cream cheese swirl inside.
  13. Wrap the rolled cake in plastic wrap and chill in the fridge for at least 1 hour to set the swirl and make slicing easier.
  14. Slice with a sharp serrated knife into 1-inch (2.5 cm) thick rounds and serve slightly chilled or at room temperature.

Notes

Roll the cake while warm but not hot to prevent cracking. Dust the kitchen towel with powdered sugar to prevent sticking. Chill the rolled cake before slicing for cleaner cuts. For gluten-free, substitute flour with almond or gluten-free baking blend. Nuts or orange zest can be added for variation.

Nutrition

Keywords: carrot cake, swiss roll, cream cheese swirl, moist cake, easy dessert, homemade, quick baking, carrot dessert

Find it online: https://prismtaste.com/moist-carrot-cake-swiss-roll-recipe-easy-homemade-cream-cheese-swirl/