carrot cake swiss roll

Carrot Cake Swiss Roll

This cake is so moist, forgiving and all kinds of wonderful. Making a swiss roll has never been easier! My new favourite way to eat carrot cake. The cake and cream cheese frosting ratio is amazing.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Servings 12 slices

Ingredients
  

Cake:

  • 185 g softened salted butter
  • 200 g castor sugar
  • 2 large eggs
  • 150 g all purpose flour
  • ½ tsp (2.5 ml) bicarbonate of soda
  • ½ tsp (2.5 ml) baking powder
  • 1 tsp (5 ml) ground cinnamon
  • ½ tsp (2.5 ml) ground ginger
  • A pinch of all spice
  • 2 medium carrots peeled and grated
  • 1 medium apple peeled and grated
  • 50 g chopped walnuts or hazelnuts optional
  • ¼ c (60 ml) apple, orange or pineapple juice
  • 1 tsp (5 ml) vanilla essence

Cream Cheese Frosting:

  • 200 g full fat cream cheese
  • 50 g butter softened
  • 1 tsp (5 ml) juice of choice
  • ½ tsp (2.5 ml) vanilla essence
  • 1 c (250 ml) icing sugar

Instructions
 

  • Preheat oven to 165°C.
  • In a large bowl, beat the butter and sugar together until light and creamy. Add eggs and beat briefly.
  • Sift the dry ingredients into the bowl and add the remaining cake ingredients and using a wooden spoon or spatula, mix until well combined.
  • Pour batter into a baking paper lined 34 x 22 x 3 cm baking tray.
  • Bake for 22 – 25 minutes. It is important not to over bake this cake.
  • Allow to cool, then gently invert onto a large sheet of baking paper. Place another sheet of baking paper onto the cake. Use a rolling pin to gently flatten to no more than 2 cm thick.
  • Meanwhile prepare the frosting. Beat the cream cheese, butter, juice and essence until smooth. Sift the icing sugar into the mixture and beat until well combined and smooth.
  • Spread onto cooled cake. Use the paper to tightly roll up the cake. Keep cake wrapped in the paper and gently transfer onto a tray. Chill in the fridge for 1 hour or even make hour in advance.
  • remove from fridge 20 minutes before serving and slice into 12 – 14 portions. Note it may only feed 4 – 6 people 🙂
  • Garnish with extra nuts and even some chopped rosemary or thyme.

Notes

TIP: For a 2 layer cake. Double the recipe. Use 2 x 20 cm round baking tins. Bake for at same temperature for +- 40 minutes.
 
 
Keyword baking, carrot cake, swiis roll
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