Carrot Cake Swiss Roll
User Reviews
4.8
12 reviews
Excellent
Carrot Cake Swiss Roll
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Spiced carrot cake rolled up with tons of cream cheese frosting! This Carrot Cake Swiss Roll is an Easter dessert your family will LOVE!
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Ingredients
- 1 cup flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 3 eggs
- ½ cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 2 cups shredded carrots
- 1 batch Cream Cheese frosting
- ¼ cup pecans chopped
- powdered sugar for dusting
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Instructions
- Preheat oven to 375 degrees F.
- Place a piece of parchment paper in the bottom of a half-sheet jelly roll pan. The parchment should hang 1-inch over on each side to help remove the cake from the pan later.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves. Set aside.
- In a large mixing bowl, whisk together the eggs and sugar. Add the vanilla and vegetable oil and whisk to combine.
- Add the shredded carrots and fold them into the batter. Add the flour mixture to the wet ingredients and mix until just combined.
- Pour batter into the prepared jelly roll pan and spread into an even layer. Bake for 10 minutes.
- Remove cake from oven. Immediately lift the cake out of the pan using the parchment paper. Be careful!! With the parchment paper still attached, roll the cake up starting at the short end of the cake. Let cake cool on a wire rack.
- Once the cake is completely cooled, unroll it gently. Do not force the cake flat. It's okay if the cake is curled on the ends.
- Spread the cream cheese frosting over the top of the cake, leaving a 1/2-inch border around the edges. Sprinkle the frosting with chopped pecans.
- Reroll the cake, this time without the parchment paper. Tightly wrap the cake up in some plastic wrap and chill in the fridge for at least 30 minutes. (see note)
- When you're ready to eat your cake, dust the entire top of the cake with powdered sugar. Then cut into 12 slices and enjoy!
Notes
- I recommend freezing the cake before slicing. This helps the cake from splitting and keeps the roll intact. Just warm up the knife under hot water before slicing.
Nutrition Information
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Calories
132kcal
(7%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
128mg
(5%)
Potassium
140mg
(4%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
3625IU
(73%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 128mg | 5% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 3625IU | 73% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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