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

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A light and moist carrot cake rolled with an airy whipped cream cheese frosting, perfect for celebrations or a cozy treat. This recipe is quick, easy, and uses simple pantry ingredients.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • ⅓ cup (80ml) vegetable oil (canola or sunflower)
  • 1 tsp vanilla extract
  • 1½ cups (about 150g) grated carrots, fresh, peeled, finely shredded
  • Optional: ½ cup (60g) chopped walnuts or pecans
  • 8 oz (225g) cream cheese, softened
  • ½ cup (120ml) heavy cream, cold
  • ¾ cup (90g) powdered sugar, sifted
  • ½ tsp vanilla extract
  • Optional: a pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, extending over edges for easy removal. Grate carrots finely and set aside.
  2. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat sugar and eggs until pale and slightly thickened, about 3 minutes with an electric mixer. Slowly add vegetable oil and vanilla extract while mixing.
  4. Gently fold dry ingredients into wet ingredients with a spatula. Add grated carrots and nuts if using, fold just until combined. Do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until cake springs back when pressed and a toothpick comes out clean. Avoid overbaking.
  6. While warm, lift cake out using parchment paper edges. Place on a clean kitchen towel sprinkled with powdered sugar. Roll cake and towel together gently but firmly from the short end. Let cool completely rolled to prevent cracking.
  7. For frosting, beat softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until light and fluffy.
  8. Unroll cooled cake carefully. Spread an even layer of frosting over the surface, leaving a small border. Roll cake back up firmly but gently without the towel. Wrap in plastic wrap and refrigerate at least 1 hour before slicing.
  9. Slice into 1-inch thick pieces using a sharp serrated knife. Clean knife between cuts for neat spirals.

Notes

Roll the cake while warm to prevent cracking and help it keep its shape. Use softened cream cheese for smooth frosting. If frosting is too thick, add a tablespoon of milk or cream to loosen. Do not overbake to keep cake moist. Cooling the cake rolled up helps prevent cracks.

Nutrition

Keywords: carrot cake, swiss roll, whipped cream cheese frosting, moist carrot cake, easy dessert, rolled cake, carrot cake roulade

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