Carrot Cake Swiss Roll
Soft, spiced and beautifully rolled, this Carrot Cake Swiss Roll transforms the comforting flavours of classic carrot cake into an elegant dessert centrepiece. Made with Famasons Carrot Cake Premix, the light sponge is enriched with fresh grated carrots and delicately rolled while warm to create a smooth swirl without cracking.
The cake is filled with a rich, velvety cream cheese filling flavoured with vanilla and a hint of lemon for the perfect balance of sweetness and tang. Finished with a dusting of cinnamon icing sugar, every slice delivers warm spice, creamy filling and a soft, airy texture.
Yield: 1 Swiss Roll
Ingredients:
Carrot Cake Swiss RollAll red text ingredients are available from Famasons
| 150 g |
Eggs, large, whole |
| 375 g |
Famasons Carrot Cake Premix |
| 350 g |
Oil, vegetable |
| 187 g |
Carrots, fresh, peeled, grated |
| 75 g |
Egg, white |
| 15 g |
Icing sugar |
Cream Cheese Filling:
| 80 g |
Yellow Mastercraft Margarine, softened |
| 180 g |
Icing sugar |
| 200 g |
Cream cheese, room temperature |
| 10 ml |
Lemon, juice |
| 5 ml |
Vanilla essence |
Decoration:
| 10 g |
Icing sugar |
| 2 g |
Cinnamon, ground |
Method:
- Collect all the ingredients from storage.
- Preheat the oven to 220 °C.
- Line a 38 cm x 28 cm baking tray with parchment paper and grease it with Pan Release Greaso.
Carrot Cake Swiss Roll:
- Place the whole eggs in a bowl of an electric mixer fitted with the whisk attachment and whisk on high speed for 2 minutes.
- Add the Famasons Carrot Cake Premix in the bowl and whisk on slow speed for 2 minutes.
- Scrape down the bowl and slowly stream in the oil with the mixer on slow speed over 2 minutes.
- Add in the grated carrots and fit the paddle attachment into the electric mixer and mix on medium speed for 2 minutes.
- In a separate bowl of the electric mixer fitted with the whisk attachment, place the egg whites and whisk until stiff peaks.
- Fold the egg whites into the carrot cake batter.
- Pour the batter onto the baking tray and spread out evenly with an offset spatula.
- Bake in the preheated oven for 6-9 minutes.
- Remove from the oven and immediately dust the top of the cake with icing sugar, using a sieve, place a clean tea towel over the top of the cake and roll to form the Swiss roll shape.
- Once cool, unroll the cake and trim the edges.
- Roll the cake back into a Swiss roll shape while preparing the filling, this will prevent cracking.
Cream Cheese Filling:
- Place the margarine in a bowl of an electric mixer fitted with a paddle attachment.
- Beat the butter until smooth and pale, approximately 3 minutes.
- Add in the icing sugar and beat until incorporated.
- Add in the room temperature cream cheese, lemon juice and vanilla essence and beat just until the cream cheese is incorporated. DO NOT over mix this as the cream cheese will loosen.
Assembly and Decoration:
- Unroll the carrot cake Swiss roll and place on a clean board.
- Spread the cream cheese filling over the top of the cake using an offset spatula.
- Roll the cake to form a Swiss roll and place the seam of the Swiss roll at the bottom so it does not unroll.
- In a bowl, mix the icing sugar and the cinnamon.
- Dust the cinnamon icing sugar over the top of the carrot cake Swiss roll using a sieve.
Storage:
- Store in an airtight container for up to 4 days.