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

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A light and moist carrot cake sponge rolled with a fluffy, tangy whipped cream cheese filling, perfect for potlucks or cozy desserts without the heaviness of a traditional carrot cake.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 4 large eggs, room temperature
  • 1/3 cup (80ml) vegetable oil (light-tasting like canola or sunflower)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots (about 3 medium carrots)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) heavy whipping cream, cold

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer for 4-5 minutes until thick, pale, and fluffy.
  4. Slowly drizzle in vegetable oil and vanilla extract while mixing on low speed until combined.
  5. Gently fold the dry ingredients into the wet batter using a spatula, being careful not to deflate the eggs.
  6. Fold in the grated carrots until just combined.
  7. Pour the batter into the prepared pan and smooth evenly with an offset spatula.
  8. Bake for 10-12 minutes until the cake springs back lightly and a toothpick comes out clean. Avoid overbaking.
  9. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper.
  10. While warm, roll the cake up gently with the towel from the short edge and let cool completely rolled up.
  11. For the filling, beat cream cheese and softened butter until smooth.
  12. Gradually add powdered sugar and vanilla extract, beating until creamy.
  13. Whip the cold heavy cream until soft peaks form, then gently fold into the cream cheese mixture to create a light, fluffy filling.
  14. Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border.
  15. Roll the cake back into a tight spiral without squeezing out the filling.
  16. Wrap in plastic wrap and chill for at least 1 hour before slicing.

Notes

Roll the cake while warm using a sugared kitchen towel to prevent cracking. Chill the roll before slicing for cleaner cuts. Avoid overbaking to keep the cake pliable. Softened cream cheese and butter ensure a smooth filling. The recipe can be adapted for gluten-free or dairy-free diets.

Nutrition

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

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