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Carrot Cake Roll (web3)

Carrot Cake Roll

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3.733 stars based on 15 ratings

This is twist on a carrot cake and Swiss roll. This flavoursome treat is filled with cream cheese frosting, what’s not to love? This recipe is easy to make and is great fun rolling up. Get the kids involved!

Key Information

  • Prep:
  • Bake:
  • Serves:
  • Skill level:easy

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Ingredients

For the sponge

  • 3 3 Egg(s) (free range) large
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2tbsp 2tbsp Vegetable oil
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 1tsp 1tsp Baking powder
  • 1tsp 1tsp Ginger (ground)
  • ¼tsp .25tsp Nutmeg (ground)
  • 2tsp 2tsp Cinnamon
  • ½tsp .5tsp Salt
  • 95g 3½ oz Plain white flour (we use Allinson) Plain white flour
  • 2 2 Carrot(s) medium, grated

For the filling

  • 200g 7⅛ oz Cream cheese
  • 4tbsp 4tbsp Butter (unsalted)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 250g 8⅞ oz Icing sugar (we use Silver Spoon)

For the dusting

  • Icing sugar (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat your oven to 175’c/160’c fan.

    Grease and line a Swiss roll tin with baking parchment and then lightly dust the paper with flour.

  2. Classic mode Step 2

    Whisk together the eggs until light and foamy, and then still whisking add the sugar, oil and vanilla.

    Ingredients for this step

  3. Classic mode Step 3

    In a separate bowl, combine the salt, flour, spices and baking powder. Gently mix the dry ingredients into the wet ingredients and then fold in the carrots.

    Ingredients for this step

    • ½tsp .5tsp Salt
    • 95g 3½ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Ginger (ground)
    • ¼tsp .25tsp Nutmeg (ground)
    • 2tsp 2tsp Cinnamon
    • 1tsp 1tsp Baking powder
    • 2 2 Carrot(s) medium, grated
  4. Classic mode Step 4

    Pour the batter into your prepared tin and bake for 15-20 minutes but keep checking regularly from 15 minutes.

  5. Classic mode Step 5

    While the cake cooks, lay a clean tea towel on the worktop and dust liberally with icing sugar. As soon as the cake is cooked turn it out onto the dusted tea towel and carefully peel off the parchment. Then while the cake is still hot, fold the short end of the towel over the end of the cake and roll from the short end within the towel.

    Leave to cool completely.

  6. Classic mode Step 6

    While the cake cools, make the filling by combining all the ingredients. Take care not to over beat as the cream cheese can become runny very quickly. Once the cake is completely cooled, carefully unwrap, spread over the filling and roll up again. Dust with icing sugar and serve.

    Ingredients for this step

    • 200g 7⅛ oz Cream cheese
    • Butter
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • Icing sugar (we use Silver Spoon)