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Cozy Brown Butter Carrot Cake Swiss Roll Recipe with Cream Cheese Filling

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A moist and flavorful carrot cake Swiss roll enhanced with nutty brown butter and a smooth, tangy cream cheese filling. Perfect for cozy occasions and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 6 tablespoons unsalted butter (browned)
  • 3/4 cup granulated sugar
  • 4 large eggs (room temperature)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 1 cup packed grated carrots (fresh and finely shredded)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese (full fat, softened)
  • 4 tablespoons unsalted butter (softened)
  • 1 cup powdered sugar (sifted)
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Instructions

  1. Brown the butter: Melt 6 tablespoons unsalted butter in a small saucepan over medium heat, stirring frequently until golden brown and nutty aroma develops (about 4-5 minutes). Remove from heat and cool slightly.
  2. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
  4. Beat eggs and sugar: In a large bowl, beat 4 large eggs with 3/4 cup granulated sugar using an electric mixer until pale and fluffy, about 3-4 minutes.
  5. Add brown butter and vanilla: Slowly drizzle the cooled brown butter into the egg mixture while mixing on low speed. Stir in 1 teaspoon vanilla extract.
  6. Combine wet and dry ingredients: Gently fold the dry ingredients into the wet mixture in batches, careful not to deflate the batter. Fold in 1 cup grated carrots evenly.
  7. Spread batter evenly into the prepared pan using a spatula. Bake for 15-18 minutes, or until the cake springs back lightly when touched and a toothpick inserted near the center comes out clean.
  8. Roll the cake while warm: Immediately invert the warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake up with the towel inside starting from a short edge. Let cool completely rolled up.
  9. Prepare the cream cheese filling: Beat 8 ounces softened cream cheese and 4 tablespoons softened butter until smooth. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon fresh lemon juice, beating until creamy and fluffy.
  10. Assemble the roll: Unroll the cooled cake gently, spread the cream cheese filling evenly over the surface leaving a small border. Carefully roll the cake back up without the towel.
  11. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set. Slice with a sharp serrated knife and serve.

Notes

Roll the cake while it is still warm to prevent cracking. Use powdered sugar on the towel to prevent sticking. Ensure cream cheese filling is softened for easy spreading. Avoid overbaking to keep the cake flexible for rolling. Can substitute almond flour for gluten-free version or use dairy-free alternatives for vegan adaptation.

Nutrition

Keywords: carrot cake, swiss roll, brown butter, cream cheese filling, easy dessert, cozy dessert, carrot cake roll

Find it online: https://flurpchef.com/cozy-brown-butter-carrot-cake-swiss-roll-recipe-with-cream-cheese-filling-easy-and-perfect/