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Moist Carrot Cake Swiss Roll Recipe Easy Homemade Cream Cheese Filling

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A moist and tender carrot cake rolled into a Swiss roll with a luscious cream cheese filling, perfect for a quick and easy dessert that feels special and comforting.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (60 ml) vegetable oil (canola or sunflower oil recommended)
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup finely grated fresh carrots (about 2 medium carrots)
  • 1/4 cup chopped walnuts or pecans (optional)
  • 8 ounces (225 g) cream cheese, softened
  • 1/4 cup (55 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper, leaving some overhang for easy lifting.
  2. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk eggs and granulated sugar with an electric mixer until thick and pale, about 3-4 minutes. Slowly add vegetable oil and vanilla extract, mixing gently.
  4. Gradually fold the dry ingredients into the wet ingredients with a spatula, being careful not to overmix to keep batter airy.
  5. Stir in grated carrots and nuts if using, until batter is smooth but thick enough to spread.
  6. Pour batter into prepared pan and smooth evenly with a spatula. Bake for 12-15 minutes or until a toothpick inserted near the center comes out clean and cake springs back when touched lightly.
  7. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. Starting at a short edge, roll the cake and towel together into a tight spiral. Let cool completely rolled up.
  8. Prepare the cream cheese filling by beating cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and lemon zest, mixing until fluffy and spreadable.
  9. Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving about a 1/2-inch border.
  10. Carefully roll the cake back up without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour before slicing.

Notes

Roll the cake while it is still warm to prevent cracking. Use a kitchen towel dusted with powdered sugar to avoid sticking. Chill the rolled cake before slicing for cleaner cuts. Soften cream cheese and butter before mixing for a smooth filling. Watch baking time closely to avoid drying out the cake. Optional nuts can be omitted or substituted with sunflower seeds for nut-free version.

Nutrition

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

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