Prep Time: 15 minutes + cooling time
Cooking Time: +- 25 minutes
Serves: 12-14 slices
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Carrot Cake Swiss RollMy intention was to to bake a quick and simple carrot tray cake for snacking, then my husband popped into the kitchen, observed my thin layer of cake and suggested, “why not roll it up into a Swiss Roll vibe?”. Almost 11 years years of marriage and he never ceases to amaze me. Inspired by his brilliance, I changed my trajectory immediately and it worked well because the cake is so moist, forgiving and all kinds of wonderful. Making a swiss roll has never been easier!

This has to be my new favourite way to eat carrot cake. The cake and cream cheese frosting ratio is 👌🏻.

making of carrot cake swiss roll making of carrot cake swiss roll making of carrot cake swiss roll Carrot Cake Swiss Roll

Ingredients
Cake:
185 g softened salted butter
200 g castor sugar
2 large eggs
150 g all purpose flour
½ tsp (2.5 ml) bicarbonate of soda
½ tsp (2.5 ml) baking powder
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
A pinch of all spice
2 medium carrots, peeled and grated
1 medium apple, peeled and grated
50 g chopped walnuts or hazelnuts (optional)
¼ c (60 ml) apple, orange or pineapple juice
1 tsp (5 ml) vanilla essence

Cream Cheese Frosting:
200 g full fat cream cheese
50 g butter, softened
1 tsp (5 ml) juice of choice
½ tsp (2.5 ml) vanilla essence
1 c (250 ml) icing sugar

Method
Preheat oven to 165°C.
In a large bowl, beat the butter and sugar together until light and creamy. Add eggs and beat briefly.
Sift the dry ingredients into the bowl and add the remaining cake ingredients and using a wooden spoon or spatula, mix until well combined.
Pour batter into a baking paper lined 34 x 22 x 3 cm baking tray.
Bake for 22 – 25 minutes. It is important not to over bake this cake.
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.
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.
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.
remove from fridge 20 minutes before serving and slice into 12 – 14 portions. Note it may only feed 4 – 6 people 🙂
Garnish with extra nuts and even some chopped rosemary or thyme.

TIP: For a 2 layer cake. Double the recipe. Use 2 x 20 cm round baking tins. Bake for at same temperature for +- 40 minutes.

 

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