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Tender Carrot Cake Swiss Roll Recipe with Cream Cheese Filling Easy and Perfect

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A light and elegant carrot cake swiss roll with a tender, moist sponge and a fluffy cream cheese filling. Perfect for gatherings and quick to make, this recipe balances natural sweetness and tangy cream cheese for a comforting dessert.

Ingredients

Scale
  • 3 large eggs (room temperature)
  • ½ cup granulated sugar (100g / 3.5 oz)
  • ½ cup light brown sugar, packed (110g / 3.9 oz)
  • 1 cup all-purpose flour (120g / 4.2 oz)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 1 cup finely grated carrots (about 2 medium carrots)
  • 2 tbsp vegetable oil (neutral-flavored, like canola)
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened (113g / 4 oz)
  • 1 to 1½ cups powdered sugar (120-180g / 4.2–6.3 oz), sifted
  • 1 tsp vanilla extract
  • Optional: a pinch of salt to balance sweetness

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper, leaving overhang on longer sides. Lightly grease parchment.
  2. Separate egg whites and yolks into two large bowls, ensuring no yolk in whites.
  3. Beat egg whites on medium speed until soft peaks form (2-3 minutes). Gradually add half the granulated sugar (¼ cup) and beat until stiff peaks form (2 more minutes). Whites should be glossy.
  4. Whisk egg yolks with remaining granulated sugar until pale and creamy (about 3 minutes). Add vegetable oil and mix until combined.
  5. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Gently fold dry ingredients into yolk mixture in three batches, mixing carefully to keep air in. Fold in grated carrots.
  7. Carefully fold whipped egg whites into batter in thirds using a rubber spatula with gentle sweeping motions to keep batter light and airy.
  8. Pour batter evenly into prepared pan and smooth surface. Bake 15-18 minutes until cake springs back lightly and toothpick comes out clean.
  9. Invert warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper carefully. Roll cake and towel tightly from short edge. Let cool completely rolled up.
  10. Beat softened cream cheese and butter until smooth and fluffy (3-5 minutes). Gradually add powdered sugar and vanilla extract, beating until light and spreadable.
  11. Unroll cooled cake gently, spread cream cheese filling evenly over surface. Roll cake back up without towel. Wrap in plastic wrap and refrigerate at least 1 hour to set.
  12. Slice with a sharp knife, wiping blade clean between cuts. Serve chilled or at room temperature.

Notes

Whip egg whites properly to achieve tender texture; fold gently to keep batter airy. Roll cake while warm but not hot using a kitchen towel dusted with powdered sugar to prevent cracking. If cake cracks slightly, cream cheese filling will mask imperfections. Chill assembled roll for at least 1 hour for clean slicing. Can substitute gluten-free flour blend and vegan alternatives for dietary needs.

Nutrition

Keywords: carrot cake, swiss roll, cream cheese filling, easy dessert, quick carrot cake, moist carrot cake, roll cake, cream cheese frosting

Find it online: https://cooksybite.com/tender-carrot-cake-swiss-roll-recipe-with-cream-cheese-filling-easy-and-perfect/