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Moist Carrot Cake Swiss Roll Recipe Easy Homemade Cream Cheese Filling

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A light and moist carrot cake rolled with a silky, tangy cream cheese filling, perfect for a quick and impressive dessert.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated carrots (about 3 medium carrots)
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (55g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch jelly roll pan with parchment paper, leaving extra hanging on the sides to lift the cake out later.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk granulated sugar and vegetable oil until combined. Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
  4. Gently fold the dry ingredients into the wet mixture using a spatula. Stop once the flour disappears; do not overmix.
  5. Fold in the grated carrots until evenly distributed.
  6. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
  7. Bake for 12–15 minutes until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean. Avoid overbaking.
  8. While the cake bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar.
  9. Immediately invert the hot cake onto the towel and 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 rolled up.
  11. In a mixing bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and salt. Beat until fluffy.
  12. Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
  13. Roll the cake back up gently but firmly without the towel. Wrap in plastic wrap and chill for at least 1 hour to set.
  14. Slice into 1-inch (2.5 cm) pieces using a sharp serrated knife and serve.

Notes

Roll the cake immediately after baking while warm using a powdered sugar-dusted kitchen towel to prevent cracking. Chill the roll after filling to firm up the cream cheese. Avoid overbaking to keep the cake moist. Sift powdered sugar before adding to the filling for smoothness.

Nutrition

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

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