Moist Carrot Cake Swiss Roll Recipe Easy Homemade Cream Cheese Filling

Let me tell you, the scent of freshly baked carrot cake swirling around the kitchen is enough to make anyone’s mouth water. Honestly, there’s something about the warm, spicy aroma mingling with a hint of sweet cream cheese that just pulls you right in. The first time I made this Moist Carrot Cake Swiss Roll with Cream Cheese Filling, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make the most heavenly carrot cakes for family gatherings. But she never rolled hers up like this. I stumbled on the idea during a rainy weekend, trying to recreate that nostalgic flavor with a twist. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This carrot cake swiss roll has since become a staple for birthday parties, potlucks, and those cozy afternoons when you just want a sweet treat with a cuppa.

You know what makes this recipe dangerously easy? The moist texture of the carrot cake paired with a dreamy, tangy cream cheese filling that’s just the right balance—not too sweet, not too tangy. Whether you’re brightening up your Pinterest cookie board or looking for a show-stopping dessert, this carrot cake swiss roll fits the bill perfectly. Trust me, after testing it multiple times in the name of research, of course, it feels like a warm hug wrapped in a swirl of flavors. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

This Moist Carrot Cake Swiss Roll with Cream Cheese Filling isn’t just another dessert. It’s a beloved crowd-pleaser that’s been family-approved, chef-tested, and kitchen-tried on many lively occasions. Here’s why you’ll find yourself making it again and again:

• Quick & Easy: Comes together in under an hour, perfect for last-minute cravings or when guests drop by unexpectedly.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
• Perfect for Parties: Great for brunch spreads, holiday gatherings, or cozy weekend treats.
• Crowd-Pleaser: Kids and adults alike rave about the moist crumb and luscious cream cheese filling.
• Unbelievably Delicious: The carrot cake’s tender crumb combined with warming spices and the creamy filling hits just the right note every time.

What sets this recipe apart? It’s the gentle folding technique that keeps the carrot cake light and fluffy, and the homemade cream cheese filling that’s silky smooth without being overpowering. I’ve swapped out heavy creams for a touch of Greek yogurt in the filling, giving it that perfect tang and smoothness without weighing it down. This isn’t just carrot cake; it’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction.

Whether you’re impressing guests without breaking a sweat or just treating yourself, this carrot cake swiss roll is the kind of dessert that makes you close your eyes after the first bite and smile. It’s truly a keeper.

What Ingredients You Will Need

This Moist Carrot Cake Swiss Roll uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. Most are pantry staples, and the few fresh ones are easy to find all year round.

• For the Carrot Cake Batter:
  • 1 cup (120g) all-purpose flour (you can substitute with almond flour for gluten-free)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon (adds warmth and depth)
  • ¼ tsp ground nutmeg (optional, but recommended for that classic spice)
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil (I prefer a neutral oil like canola for best texture)
  • 1 tsp vanilla extract
  • 1 cup (100g) finely grated carrots (about 2 medium carrots)
  • ¼ cup (30g) chopped walnuts or pecans (optional, for crunch)
• For the Cream Cheese Filling:
  • 8 oz (225g) cream cheese, softened (Philadelphia brand works beautifully)
  • ½ cup (60g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream or Greek yogurt (for slight tang and creaminess)
  • 1 tsp vanilla extract
  • Pinch of salt

Feel free to swap out nuts for raisins or shredded coconut if you want a different texture. If you need a dairy-free version, coconut cream cheese and coconut yogurt work well here. For a seasonal twist, adding a handful of grated apple along with the carrots adds a lovely fresh note.

Equipment Needed

• 9×13 inch (22×33 cm) jelly roll pan – essential for that perfect thin cake layer
• Parchment paper – helps with easy rolling and prevents sticking
• Electric mixer or sturdy whisk – for smooth batter and cream cheese filling
• Mixing bowls – at least two, one for dry ingredients and one for wet
• Spatula – for gentle folding
• Sifter or fine mesh sieve – to sift powdered sugar and flour for a light texture
• Cooling rack – to cool the cake before rolling
• Optional: Hand grater for fresh carrots

If you don’t have a jelly roll pan, a rimmed baking sheet of similar size can work, but watch the baking time closely. For those on a budget, parchment paper is a game-changer and pretty affordable. Personally, I’ve found that using a silicone spatula makes folding in the carrots and nuts easier without deflating the batter.

Preparation Method

1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, making sure it covers all sides for easy removal later. Grease lightly if needed.
2. Prepare the dry ingredients: In a medium bowl, sift together 1 cup (120g) all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg. Set aside. Sifting helps keep the carrot cake swiss roll light and airy.
3. Mix the wet ingredients: In a large bowl, beat 2 large eggs with ¾ cup (150g) granulated sugar until pale and slightly fluffy (about 3-4 minutes with an electric mixer). Slowly stream in ½ cup (120ml) vegetable oil and 1 tsp vanilla extract, mixing gently to combine. This step adds moisture and tenderness.
4. Fold in the dry ingredients: Gradually add the dry mix into the wet bowl, folding carefully with a spatula. Overmixing can make the cake dense, so fold just until incorporated.
5. Add the carrots and nuts: Gently fold in 1 cup (100g) finely grated carrots and ¼ cup (30g) chopped walnuts or pecans if using. The batter should be thick but spreadable.
6. Spread batter evenly: Pour the batter into your prepared jelly roll pan and spread it out evenly with a spatula, smoothing the top. This ensures an even bake and makes rolling easier later.
7. Bake for 12-15 minutes: Keep an eye on it; the cake should spring back lightly when touched and a toothpick inserted in the center should come out clean. Don’t overbake or it will crack when rolling.
8. Prepare for rolling: While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake comes out of the oven, flip it onto the towel. Carefully peel off the parchment paper.
9. Roll the cake: Starting at the short end, roll the cake and towel together into a tight spiral. Let it cool completely like this—this step “trains” the cake to roll without cracking later.
10. Make the cream cheese filling: Beat 8 oz (225g) softened cream cheese with ½ cup (60g) sifted powdered sugar, ¼ cup (60ml) heavy cream or Greek yogurt, 1 tsp vanilla extract, and a pinch of salt until smooth and fluffy. Chill if needed to thicken slightly.
11. Unroll and fill: Once the cake is cool, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border to prevent overflow.
12. Roll it back up: Carefully roll the cake back into a tight spiral without the towel this time. Wrap it in plastic wrap and refrigerate for at least 1 hour to let the filling set.
13. Serve: Slice with a sharp knife (wipe between cuts for clean edges) and enjoy the perfect balance of moist carrot cake and tangy cream cheese filling.

Pro tip: If your cake cracks a bit, don’t sweat it! The cream cheese filling will help hide those little imperfections, and the taste is what really counts.

Cooking Tips & Techniques

When making this carrot cake swiss roll, timing and technique are key to getting that perfect moist texture and crack-free roll. Here are some tips I’ve picked up over time:

• Don’t overbake: The cake should be just set and springy to the touch. Overbaking dries it out and makes rolling tricky.
• Grate carrots finely: This helps the carrots blend seamlessly into the batter and keeps the texture smooth.
• Roll while warm: Rolling the cake right out of the oven while it’s still warm prevents cracks later.
• Use parchment paper and powdered sugar: These two tricks prevent sticking and make unrolling a breeze.
• Chill before slicing: Refrigerate the rolled cake for at least an hour to let the filling firm up—this gives you clean, neat slices.
• Beat the filling well: Whipping the cream cheese and sugar until fluffy makes the filling light and spreadable.

Honestly, I once tried skipping the rolling step while warm and ended up with a cracked mess. Lesson learned! Also, multitasking by prepping the cream cheese filling while the cake bakes saves time and keeps everything fresh.

Variations & Adaptations

This Moist Carrot Cake Swiss Roll is pretty versatile and forgiving. Here are a few ways to switch it up:

• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour. I recommend brands like Bob’s Red Mill for consistent results.
• Vegan Version: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use dairy-free cream cheese and plant-based milk.
• Flavor Twists: Add a handful of shredded coconut or swap nuts for dried cranberries to give it a festive flair.
• Spice It Up: Increase cinnamon or add a pinch of ginger and cloves for a more pronounced spice profile.
• Cooking Method: For a slightly different texture, try baking the cake in a round 9-inch pan and slicing horizontally for layers instead of rolling.

One personal variation I love is adding a thin layer of apricot jam under the cream cheese filling for a sweet-tart surprise. It adds a new dimension without overpowering the classic carrot cake flavor.

Serving & Storage Suggestions

Serve this carrot cake swiss roll chilled or at room temperature for best flavor. I like slicing it into ½-inch (1.3 cm) thick rounds and arranging them on a pretty platter for brunch or dessert.

It pairs wonderfully with a cup of spiced chai or freshly brewed coffee. For a festive touch, dust the top with a little extra powdered sugar or sprinkle with chopped nuts before serving.

To store, wrap the swiss roll tightly in plastic wrap and keep it refrigerated for up to 4 days. It also freezes beautifully—wrap in foil and plastic wrap, freeze for up to 2 months. Thaw overnight in the fridge before slicing.

When reheating, let it come to room temperature naturally. Flavors tend to deepen and meld after a day, so if you can make it ahead, even better.

Nutritional Information & Benefits

Estimated per serving (based on 12 slices): 220 calories, 12g fat, 25g carbohydrates, 3g protein.

This carrot cake swiss roll packs a nutritional punch with fresh carrots providing beta-carotene and fiber. The cream cheese filling adds calcium and protein. Using oil instead of butter keeps it moist without heaviness. You can easily make it lower sugar by reducing granulated and powdered sugars by ¼ cup each without sacrificing texture.

It’s naturally gluten-free adaptable and can be made dairy-free with simple swaps. Perfect for those looking for a treat that feels indulgent but still mindful.

Conclusion

This Moist Carrot Cake Swiss Roll with Cream Cheese Filling is honestly one of those recipes that feels like a little celebration every time you slice into it. It’s moist, flavorful, and just sweet enough to make your day a bit brighter. You can tweak it to suit your tastes or dietary needs, making it a versatile addition to your baking repertoire.

I love how it brings my family together and sparks memories, all while being so easy to whip up. If you try this recipe, please leave a comment and let me know how it turned out or what variations you gave a go. Sharing these little kitchen wins makes the whole experience even sweeter.

Go ahead, give this carrot cake swiss roll a whirl—you deserve that slice of homemade comfort!

FAQs

How do I prevent my carrot cake swiss roll from cracking?

Roll the cake while it’s still warm using a powdered sugar-dusted towel to “train” it. Don’t overbake, and roll gently to avoid cracks.

Can I make the cream cheese filling ahead of time?

Yes! You can prepare it a day in advance and keep it refrigerated. Just whisk it again before spreading if it thickens too much.

Can I freeze the carrot cake swiss roll?

Absolutely. Wrap it tightly in plastic wrap and foil, freeze up to 2 months. Thaw overnight in the fridge before serving.

What can I use instead of walnuts if I have a nut allergy?

Try substituting with sunflower seeds, pumpkin seeds, or simply omit the nuts for a nut-free version.

Is this recipe suitable for diabetics?

You can reduce sugar amounts or use sugar substitutes, but consult a healthcare provider for personalized advice. The carrot and cream cheese combo still offers a tasty treat with some moderation.

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