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–+ servings
A carrot cake Swiss roll on a plate.

Carrot cake Swiss roll

Carrot cake Swiss roll is a roll cake with a moist carrot cake sponge filled with creamy mascarpone with each slice having the form of a spiral. The sponge is cooked in a Swiss roll tin, rolled while still hot, left to cool, filled with mascarpone frosting and then re-rolled.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling time 1 hour
Total Time 1 hour 40 minutes
Course Dessert, Snack, Teatime
Cuisine American, British, European
Servings 10 slices
Calories 313 kcal

Ingredients
 
 

For the sponge

  • 150 grams carrots
  • 90 grams flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 pinch ground cloves
  • 1 pinch salt
  • 3 eggs
  • 90 grams Demerara sugar
  • 1 teaspoon vanilla extract

For the filling

  • 250 grams mascarpone
  • 250 grams icing sugar
  • 1 teaspoon vanilla extract

To serve and to roll out

  • 2 tablespoons icing sugar

Instructions
 

Prepare the sponge

  • Finely grate the carrots.
  • Measure the flour, baking powder, spices and salt into a bowl and mix.
  • Place the eggs in a separate bowl and whisk. Add the sugar, vanilla extract and grated carrots and mix.
  • Fold the flour and spices into the the bowl of wet ingredients and mix.
  • Line the base of a 25 cm by 38 cm (10" by 15") Swiss roll tin with non-stick parchment paper and lightly grease.
  • Spread the carrot cake mixture evenly over the lining paper in the tin.

Bake the sponge

  • Bake at 190oC, 375oF, gas mark 5 until the sponge has risen and is firm to the touch (about 10 to 15 minutes).

Roll the hot Swiss roll sponge

  • Lay a clean kitchen towel out and sprinkle with icing sugar.
  • As soon as the sponge is cooked, carefully turn the cooked sponge over onto the towel with one of the shorter sides of the rectangle at the front.
  • Tightly roll the sponge inside the towel away from you (from one short side to the other) until the cake forms a roll. Leave to cool.

Prepare the cream cheese filling

  • Place the mascarpone and vanilla extract in a bowl and mix.
  • Add the sifted icing sugar a little at a time and beat with an electric mixer.
  • Chill until you are ready to fill the cake.

Fill and roll the Swiss roll

  • Carefully unroll the cake roll.
  • Spread the cream cheese frosting evenly over the carrot cake sponge up to the edges.
  • Tightly reroll the sponge making sure there are no gaps.
  • Wrap your carrot cake Swiss roll in cling film and chill for at least an hour before slicing.

Notes

Serving instructions
  • Dust icing sugar over the Swiss roll immediately before serving.
  • Slice the cake to serve individual portions.
  • After storing in the fridge you will need to dust with icing sugar again.
Storage
While this cake is at its best on the day it is baked it can be stored in the fridge until the next day.
 

Nutrition

Calories: 313kcalCarbohydrates: 45gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 74mgSodium: 91mgPotassium: 83mgFiber: 1gSugar: 36gVitamin A: 2928IUVitamin C: 1mgCalcium: 76mgIron: 1mg
Keyword Cake, Carrots
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