Dessertsbitsofcarey
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.
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- spatula
- wooden spoon
📝 Preparation Steps
1
Preheat oven to 165°C.
2
In a large bowl, beat the butter and sugar together until light and creamy. Add eggs and beat briefly.
softened salted butter185 g(5 ml) ground cinnamon1 tsp(5 ml) vanilla essence1 tspbutter (softened)50 g(5 ml) juice of choice1 tsplarge eggs2
3
Sift the dry ingredients into the bowl and add the remaining cake ingredients and using a wooden spoon or spatula, mix until well combined.
4
Pour batter into a baking paper lined 34 x 22 x 3 cm baking tray.
5
Bake for 22 – ⏱️ 25 minutes. It is important not to over bake this cake.
6
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.
7
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.
softened salted butter185 g(5 ml) ground cinnamon1 tsp(5 ml) vanilla essence1 tspbutter (softened)50 g(5 ml) juice of choice1 tsp
8
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.
9
remove from fridge ⏱️ 20 minutes before serving and slice into 12 – 14 portions. Note it may only feed 4 – 6 people 🙂
10
Garnish with extra nuts and even some chopped rosemary or thyme.
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