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Moist Carrot Cake Swiss Roll Recipe with Easy Whipped Cream Cheese Filling

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A moist and spiced carrot cake sponge rolled with a light and airy whipped cream cheese filling, perfect for gatherings and quick baking sessions.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour, sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • ⅓ cup (80 ml) vegetable oil, neutral flavor
  • 1 tsp vanilla extract
  • 1½ cups grated carrots (about 3 medium carrots), peeled and finely shredded
  • 2 tbsp crushed pineapple, drained (optional)
  • 8 oz (225 g) cream cheese, softened
  • ¾ cup (180 ml) heavy cream, cold
  • ⅓ cup (40 g) powdered sugar, sifted
  • ½ tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 10 x 15 inch baking sheet with parchment paper, leaving a slight overhang for easy removal.
  2. In a medium bowl, whisk together sifted flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer until pale and fluffy, about 3-4 minutes.
  4. Slowly add vegetable oil and vanilla extract while mixing on low speed until combined.
  5. Gently fold the dry ingredients into the wet mixture using a spatula until no streaks remain; do not overmix.
  6. Fold in grated carrots and crushed pineapple (if using).
  7. Pour batter onto the prepared baking sheet and spread evenly to about ¼ inch thickness.
  8. Bake for 12-15 minutes until the top springs back lightly and a toothpick inserted comes out clean.
  9. While baking, sprinkle a clean kitchen towel with powdered sugar.
  10. Immediately invert the hot cake onto the towel, peel off parchment paper, and roll the cake gently with the towel inside. Let cool completely rolled up.
  11. For the filling, beat softened cream cheese until smooth in a chilled bowl.
  12. Whip cold heavy cream to soft peaks in a separate bowl.
  13. Gradually add powdered sugar and vanilla extract to the cream cheese, then fold in whipped cream gently until fluffy.
  14. Unroll the cooled cake carefully and spread the whipped cream cheese filling evenly over the surface.
  15. Roll the cake back up without the towel, using the filling to help it stick together.
  16. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before serving.

Notes

Roll the cake while warm using a powdered sugar-coated kitchen towel to prevent cracking. If cracks appear, the filling will hide imperfections. Do not overbake the sponge to keep it flexible. Whip the cream cheese filling to soft peaks to avoid separation. For dairy-free or gluten-free options, substitute ingredients as suggested.

Nutrition

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

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