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Cozy Carrot Cake Swiss Roll Recipe with Easy Cream Cheese Buttercream

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A moist and tender carrot cake sponge rolled with a luscious cream cheese buttercream, perfect for cozy gatherings and quick homemade treats.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs (room temperature)
  • 1/3 cup (80 ml) vegetable oil (neutral oils like canola preferred)
  • 1 teaspoon vanilla extract
  • 1 cup (100 g) grated carrots, packed (fresh, peeled)
  • 1/4 cup crushed pineapple, drained (optional)
  • 1/2 cup (115 g) unsalted butter, softened
  • 8 oz (225 g) cream cheese, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper extending over the edges and lightly grease it.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat eggs until slightly frothy. Add vegetable oil and vanilla extract, mixing gently. Stir in grated carrots and optional crushed pineapple.
  4. Fold the wet ingredients into the dry ingredients with a spatula until just combined; do not overmix.
  5. Pour batter into the prepared pan and spread evenly to the edges. Bake for 18-20 minutes until the top springs back lightly and a toothpick comes out clean.
  6. While baking, lay a clean kitchen towel and dust it generously with powdered sugar.
  7. When the cake is done, loosen edges with a knife and invert onto the sugared towel. Peel off parchment paper and roll the cake and towel together tightly from the short end. Let cool completely while rolled.
  8. Beat softened butter and cream cheese until smooth and fluffy (3-4 minutes). Gradually add powdered sugar, beating until light and creamy. Stir in vanilla extract, lemon juice, and salt. Adjust sweetness or tang if desired.
  9. Unroll the cooled cake gently and spread an even layer of cream cheese buttercream over the surface, leaving a small border.
  10. Carefully roll the cake back up without the towel, keeping the frosting inside.
  11. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set the frosting.
  12. Slice into 1-inch rounds with a sharp serrated knife, wiping the knife clean between cuts for neat slices.

Notes

Roll the cake while warm using a powdered sugar-dusted towel to prevent cracking. Whip the buttercream well for a light texture. Chill the roll before slicing for cleaner cuts. Optional crushed pineapple adds moisture and sweetness. For gluten-free, substitute flour with almond or oat flour; for dairy-free, use vegan butter and cashew cream cheese.

Nutrition

Keywords: carrot cake, swiss roll, cream cheese buttercream, easy dessert, cozy dessert, quick carrot cake, homemade cake, carrot dessert

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