Print

Moist Mini Carrot Cake Swiss Rolls Recipe with Easy Cream Cheese Swirl

mini carrot cake Swiss rolls - featured image
Print Recipe

These moist mini carrot cake Swiss rolls feature a fluffy, spiced carrot cake rolled with a luscious cream cheese swirl, perfect for gatherings or a comforting treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ⅔ cup (135g) granulated sugar
  • ⅓ cup (80ml) vegetable oil (neutral oils like canola or sunflower work best)
  • 1 teaspoon vanilla extract
  • 1 cup (100g) finely grated carrots
  • 4 oz (115g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, whisk the eggs and sugar until pale and slightly thickened (about 3-4 minutes).
  4. Slowly pour the vegetable oil and vanilla extract into the egg mixture, stirring gently to combine.
  5. Gradually add the dry mixture to the wet, folding carefully just until combined.
  6. Gently fold in the finely grated carrots evenly through the batter.
  7. Pour the batter into the prepared pan and spread it evenly with an offset spatula, smoothing the surface.
  8. Place in the oven and bake for 12-15 minutes, or until the cake springs back lightly when touched and a toothpick inserted comes out clean.
  9. While the cake bakes, beat the softened cream cheese, powdered sugar, and vanilla together until smooth and creamy.
  10. As soon as the cake comes out of the oven, loosen the edges with a knife and flip it onto a clean kitchen towel dusted lightly with powdered sugar. Peel off the parchment, then roll the cake gently in the towel from the short end. Let it cool completely rolled up to set the shape.
  11. Once cool, unroll the cake carefully. Spread the cream cheese filling evenly over the surface, leaving a small border to avoid overflow.
  12. Roll the cake back up tightly without the towel. Wrap in plastic wrap and chill for at least 1 hour before slicing.
  13. Use a sharp serrated knife to cut the roll into mini portions, about 1 to 1.5 inches (2.5 to 4 cm) thick. Keep chilled and enjoy within 3 days for best freshness.

Notes

Whisk eggs and sugar until pale to add air for a light cake. Roll the cake while warm to prevent cracks. Soften cream cheese before mixing for smooth filling. Chill the roll before slicing for cleaner cuts. If cracks occur, press gently while rolling; cream cheese filling helps seal them.

Nutrition

Keywords: carrot cake, mini rolls, cream cheese swirl, moist carrot cake, easy dessert, party dessert, carrot cake roll

Find it online: https://bitefuljoy.com/moist-mini-carrot-cake-swiss-rolls-recipe-with-easy-cream-cheese-swirl/