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Moist Carrot Cake Swiss Roll Recipe Easy Homemade Creamy Filling

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A light, moist carrot cake rolled with a smooth, creamy filling that balances warm spices and tangy cream cheese. Perfect for any occasion and easy to make in under 45 minutes.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) grated carrots
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract (for filling)
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease.
  2. In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. Grate carrots finely using a fine grater.
  4. In a large bowl, beat eggs and granulated sugar on high speed until pale, fluffy, and tripled in volume, about 5 minutes.
  5. With mixer on low, slowly drizzle in vegetable oil and vanilla extract; mix until combined.
  6. Gently fold dry ingredients into wet batter, then fold in grated carrots until evenly distributed.
  7. Pour batter into prepared pan and spread evenly to about 1/4 inch thickness.
  8. Bake for 12–15 minutes until cake springs back lightly and a toothpick comes out clean.
  9. While baking, lay a clean kitchen towel on counter and dust with powdered sugar.
  10. When cake is done, loosen edges with spatula and invert onto sugared towel. Peel off parchment paper and roll cake and towel into a tight spiral. Let cool completely rolled up.
  11. For filling, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Stir in vanilla extract and lemon juice.
  12. Once cake is cool, gently unroll and spread filling evenly, leaving a small border.
  13. Carefully re-roll cake without towel. Wrap in plastic wrap and refrigerate at least 1 hour before slicing and serving.

Notes

Roll the cake while still warm using a sugared towel to prevent cracking. Do not overbake the sponge to keep it flexible. Softened cream cheese and butter ensure a smooth filling. Cracks can be patched with extra filling or powdered sugar. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. Dairy-free filling can be made with coconut cream and vegan butter.

Nutrition

Keywords: carrot cake, swiss roll, creamy filling, moist cake, easy dessert, homemade, carrot cake roll

Find it online: https://realityeats.com/moist-carrot-cake-swiss-roll-recipe-easy-homemade-creamy-filling/