Carrot Cake Roll (Swiss Roll Style)

Soft, lightly spiced carrot cake rolled with a smooth cream cheese filling — simple, cozy, and perfect for dessert tables, tea time, or small cake businesses ✨

Ingredients

Dry Ingredients

• ¾ cup (95g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• Pinch of salt

Wet Ingredients

• 3 large eggs
• ½ cup (100g) white sugar
• ¼ cup (50g) brown sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 cup (120g) finely grated carrots

Cream Cheese Filling

• 1 cup (225g) cream cheese, softened
• 4 tbsp (60g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1 tsp vanilla extract

Instructions

Start by whisking the eggs, white sugar, and brown sugar together until the mixture becomes light and fluffy. Add the oil and vanilla extract and mix until smooth. Fold in the grated carrots.

In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gently fold the dry ingredients into the wet mixture until everything is just combined.

Pour the batter into a lined 10×15-inch jelly roll pan and spread it evenly. Bake at 170°C for about 10–13 minutes, or until the top springs back lightly when touched.

While the cake is still warm, turn it onto a clean towel dusted with powdered sugar. Carefully roll the cake up with the towel inside and let it cool completely.

For the filling, beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Once the cake has cooled, gently unroll it and spread the filling evenly over the surface. Roll it back up tightly and chill for at least 1 hour before slicing.

Tips

• Roll the cake while it’s still warm to prevent cracking.
• Don’t overbake — a soft sponge rolls much better.
• Chill before slicing for cleaner, neater pieces.