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Moist Carrot Cake Swiss Roll Recipe Easy Homemade Cream Cheese Filling

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A moist and flavorful carrot cake rolled with a tangy, creamy homemade cream cheese filling. Perfect for parties, brunches, or cozy treats.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil (neutral oil like canola preferred)
  • 1 tsp vanilla extract
  • 1 cup (100g) finely grated carrots (about 2 medium carrots)
  • ¼ cup (30g) chopped walnuts or pecans (optional)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream or Greek yogurt
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch jelly roll pan with parchment paper and lightly grease if needed.
  2. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
  3. In a large bowl, beat eggs and granulated sugar until pale and fluffy (3-4 minutes). Slowly add vegetable oil and vanilla extract, mixing gently.
  4. Fold dry ingredients into wet ingredients carefully until just combined.
  5. Gently fold in grated carrots and chopped nuts if using.
  6. Pour batter into prepared pan and spread evenly with a spatula.
  7. Bake for 12-15 minutes until cake springs back lightly and a toothpick comes out clean. Avoid overbaking.
  8. While cake bakes, lay a clean kitchen towel and dust generously with powdered sugar.
  9. Immediately after baking, invert cake onto the towel, peel off parchment paper, and roll cake and towel together tightly. Let cool completely.
  10. Beat cream cheese, powdered sugar, heavy cream or Greek yogurt, vanilla extract, and salt until smooth and fluffy. Chill if needed.
  11. Unroll cooled cake carefully and spread cream cheese filling evenly, leaving a small border.
  12. Roll cake back into a tight spiral without the towel. Wrap in plastic wrap and refrigerate at least 1 hour to set filling.
  13. Slice into ½-inch thick rounds and serve chilled or at room temperature.

Notes

Do not overbake to avoid cracks. Roll the cake while warm using a powdered sugar-dusted towel to ‘train’ it. Chill the rolled cake for at least 1 hour before slicing for clean cuts. Nuts can be substituted or omitted for allergies. For dairy-free, use coconut cream cheese and yogurt. Variations include adding shredded coconut, dried cranberries, or spices like ginger and cloves.

Nutrition

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

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