Homemade Carrot Cake Swiss Roll: Easy & Delicious!

This Swiss Roll Carrot Cake recipe takes the best of both worlds – the comforting flavors of carrot cake and the elegant presentation of a Swiss roll – and combines them into one show-stopping dessert. Perfect for Easter, spring gatherings, or any time you crave a delicious homemade treat, this recipe is easier than you think! You’ll learn how to make a moist, perfectly spiced carrot cake roll with a tangy cream cheese frosting and a unique twist that elevates the flavor to the next level.

Why You’ll Love This Recipe

The secret to this carrot cake swiss roll? Fresh ginger in the cream cheese frosting! Finely grated fresh ginger adds a subtle warmth and spice that complements the carrot cake’s flavors without overpowering the tangy cream cheese. It’s a brightness you won’t get with ground ginger. You can read more about the benefits and uses of fresh ginger for a deeper understanding.

Impressive presentation: This Swiss roll looks beautiful and is sure to wow your guests.

Delicious flavor: The combination of spiced carrot cake and tangy ginger cream cheese frosting is irresistible.

Surprisingly easy: Don’t let the appearance fool you; this recipe is straightforward and beginner-friendly.

Ingredients Needed

• 3/4 cup all-purpose flour ((90g))
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 eggs
• 2/3 cup granulated sugar
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 2 cups shredded carrots (about 2–3 medium carrots (200g))
• powdered sugar for rolling
• Food coloring (optional)
• 8 ounces cream cheese (1 package at room temperature)
• 3 cups powdered sugar sifted ((360g))
• 1/2 cup butter room temperature ((113g))
• 1 tsp vanilla extract ((5ml))
• 1 tsp lemon extract ((5ml))

Ingredient Notes & Substitutions

All-purpose flour: For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. Be sure it contains xanthan gum.

Vegetable oil: Canola oil or melted coconut oil can be substituted for vegetable oil.

Cream cheese: Full-fat cream cheese is recommended for the best flavor and texture. Make sure it is at room temperature to avoid lumps in the frosting. More information about cream cheese and its uses can be found online.

Spices: Adjust the amount of cinnamon, ginger, and nutmeg to your liking. Freshly grated nutmeg is always a plus if you have it.

Carrots: Use freshly grated carrots for the best moisture and flavor. Avoid pre-shredded carrots, as they tend to be dry.

How to Make Swiss Roll Carrot Cake Homemade

Step 1: Prepare the Oven and Pan

Preheat oven to 375°F (190°C). Line a 10”x15” jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal. This prevents sticking and makes lifting the cake a breeze.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together 3/4 cup all-purpose flour (90g), 2 teaspoons ground cinnamon, 1/2 teaspoon salt, 1 teaspoon baking powder, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg. Make sure there are no clumps.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together 3 eggs, 2/3 cup granulated sugar, 2 tablespoons vegetable oil, and 2 teaspoons vanilla extract until light and smooth.

Step 4: Add Carrots

Add 2 cups shredded carrots (about 2-3 medium carrots (200g)) to the wet ingredients and mix until evenly distributed.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing, which can lead to a tough cake.

Step 6: Bake the Cake

Pour the batter into the prepared pan and spread evenly with a spatula. The batter will be thin. Bake for 13-15 minutes, or until the center springs back when lightly touched. Watch carefully to avoid overbaking – this is key to preventing cracks! The cake should be light golden brown and springy.

Step 7: Prepare the Towel

While the cake is baking, generously dust a clean kitchen towel with powdered sugar. This will prevent the cake from sticking.

Step 8: Invert the Cake

Once the cake is done, immediately invert it onto the prepared towel. Gently peel off the parchment paper.

Step 9: Roll the Cake

Starting from one short end, roll the cake up tightly with the towel. Place the rolled cake on a wire rack and let it cool completely in the towel. This helps the cake maintain its shape.

Step 10: Make the Frosting

While the cake cools, prepare the cream cheese frosting. In a large bowl, beat together 8 ounces cream cheese (room temperature), 3 cups powdered sugar (sifted), 1/2 cup butter (room temperature), 1 tsp vanilla extract and 1 tsp lemon extract until light and fluffy. Grate in 1/2 teaspoon of fresh ginger. Reserve about ¼ cup of frosting for decorating. For a different flavor profile, consider making this recipe with mascarpone.

Step 11: Frost the Cake

Once the cake is completely cool, gently unroll it. Spread the cream cheese frosting evenly over the cake, leaving a 1/2-inch border on all sides.

Step 12: Reroll and Chill

Reroll the cake tightly without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour to allow the frosting to set.

Step 13: Decorate (Optional)

(Optional) Divide the reserved frosting into two bowls. Tint one bowl green and the other orange. Transfer to piping bags and pipe small carrots onto the top and sides of the cake.

Step 14: Slice and Serve

Before serving, dust the cake with powdered sugar. Slice with a serrated knife and enjoy!

Troubleshooting: Avoiding Cracks and Sticking

Overbaking leads to a dry and brittle cake that is prone to cracking. Aim for a light golden brown color and a cake that springs back when touched. Gently roll the cake to prevent breakage.

Use a thin, clean kitchen towel and generously dust it with powdered sugar. If the cake still sticks, gently use an offset spatula to loosen it.

If the cake cracks slightly, don’t panic! Gently press the cracks back together with your fingers while rolling. The frosting will help to hold everything in place. Consider adding a very thin layer of whipped cream under the cream cheese frosting to act as a flexible ‘glue’.

Pro Tips & Troubleshooting

Pro Tips

Use room temperature ingredients for the frosting: This ensures a smooth and creamy texture.

Don’t overmix the batter: Overmixing develops the gluten and results in a tough cake.

Bake the cake until just done: Overbaking leads to a dry cake that is more likely to crack.

Roll the cake while it’s still warm: This makes it more pliable and less likely to break.

Dust the towel generously with powdered sugar: This prevents the cake from sticking.

Chill the cake before slicing: This allows the frosting to set and makes it easier to cut clean slices.

Use a serrated knife for slicing: This creates cleaner slices without squashing the cake.

Embrace the ginger! Don’t be afraid to experiment with the amount of fresh ginger in the frosting to find your perfect balance.

Common Mistakes to Avoid

Overbaking the cake: This is the most common cause of cracks.

Using cold cream cheese: This results in a lumpy frosting.

Skipping the powdered sugar on the towel: This will cause the cake to stick and tear.

Rolling the cake too slowly: The longer you wait, the more likely it is to crack.

Adding too much flour: Too much flour will make the cake dry.

Not chilling the cake long enough: The frosting needs time to set up properly.

Serving & Storage

Serving Ideas

Serve slices with a cup of coffee or tea.

Dust with powdered sugar for a simple and elegant presentation.

Decorate with buttercream carrots for an Easter-themed treat.

Add a scoop of vanilla ice cream on the side.
Speaking of easy recipes, you might also enjoy these no bake desserts!
Pair with fresh berries for a burst of flavor.

Storage and Make-Ahead

Store leftover carrot cake roll in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze the cake roll for up to 2 months. Wrap tightly in plastic wrap and then foil.

To thaw, transfer the frozen cake roll to the refrigerator overnight.

Conclusion

This homemade Swiss Roll Carrot Cake is a delightful dessert that combines the classic flavors of carrot cake with a touch of elegance. The fresh ginger in the cream cheese frosting adds a unique twist that you won’t find anywhere else. Even if you’re new to Swiss rolls, this recipe is easy to follow and the results are sure to impress. Feel free to experiment with different decorations or fillings to create your own signature version. Print this recipe and get ready to bake a delicious and beautiful dessert! Also, if you’re looking for more ways to use carrots, try this delicious and easy roasted cabbage recipe as a side dish.

FAQ

How do I roll the cake without breaking it?
The key is to roll the cake while it’s still warm and pliable. Don’t overbake it, and use a generous amount of powdered sugar on the towel to prevent sticking. Roll it gently but firmly, and don’t be afraid to press any small cracks back together.

Can I prepare this in advance?
Yes, you can bake the cake and make the frosting a day ahead of time. Store the cake (rolled in the towel) and the frosting separately in the refrigerator. Assemble the Swiss roll a few hours before serving.

Can it be frozen?
Yes, you can freeze the carrot cake roll for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw it in the refrigerator overnight.

What can I do if my cake cracks when rolling?
Don’t panic! Small cracks are normal. Gently press the cracks back together with your fingers while rolling. The frosting will help to hold everything in place. You can also try adding a thin layer of whipped cream under the cream cheese frosting.

What is the best way to store and defrost the carrot cake roll?
Store leftover carrot cake roll in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cake roll for up to 2 months. Wrap tightly in plastic wrap and then foil. To thaw, transfer the frozen cake roll to the refrigerator overnight.

Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend that contains xanthan gum.