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Moist Carrot Cake Swiss Roll Recipe with Easy Brown Butter Cream Cheese Filling

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A light and fluffy carrot cake rolled with a nutty, rich brown butter cream cheese filling, perfect for quick baking and any occasion.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3 large eggs, room temperature
  • 1/4 cup (60 ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups (150 g) grated carrots
  • 1/2 cup (60 g) finely chopped walnuts (optional)
  • 1/2 cup (115 g) unsalted butter
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract (for filling)
  • Pinch of salt (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper and lightly grease.
  2. In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine.
  3. In another bowl, beat eggs with vegetable oil and vanilla extract until smooth and slightly thickened, about 2 minutes.
  4. Gradually fold dry ingredients into wet ingredients using a spatula, avoiding overmixing. Fold in grated carrots and walnuts if using.
  5. Pour batter evenly into prepared pan and smooth the top. Bake for 12-15 minutes until cake springs back lightly and a toothpick comes out clean.
  6. While warm, invert cake onto a kitchen towel dusted with powdered sugar. Peel off parchment paper and roll cake and towel into a spiral. Let cool completely rolled up.
  7. In a light-colored saucepan, melt butter over medium heat, stirring frequently until browned and nutty, about 5-7 minutes. Remove from heat and cool slightly.
  8. Beat softened cream cheese until smooth. Slowly add brown butter, powdered sugar, vanilla extract, and salt. Beat until creamy and fluffy.
  9. Carefully unroll cooled cake and spread filling evenly over surface, leaving a small border. Re-roll cake without towel, keeping spiral tight but gentle.
  10. Wrap roll in plastic wrap and refrigerate at least 1 hour to set filling. Slice into 1-inch thick pieces and serve.

Notes

Roll the cake while warm with a kitchen towel to prevent cracks. Brown butter carefully to avoid burning. Chill the assembled roll for at least 1 hour before slicing for best texture and flavor. If cracks occur, spread filling generously to hide them.

Nutrition

Keywords: carrot cake, swiss roll, brown butter, cream cheese filling, moist cake, easy dessert, quick baking

Find it online: https://emmayum.com/moist-carrot-cake-swiss-roll-recipe-with-easy-brown-butter-cream-cheese-filling/