Imagine a dessert that combines the rich, velvety texture of chocolate with the unexpected sweetness of carrots, all rolled into one stunning Swiss roll cake. This isn't just another ordinary dessert—it's a culinary masterpiece that will transform your perception of cake forever! Whether you're looking to impress guests or treat yourself to a luxurious slice of heaven, this Chocolate Carrot Swiss Roll Cake promises an unforgettable taste experience that bridges comfort and gourmet sophistication.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup grated carrots
- 1/2 cup powdered sugar for frosting
- 1/2 cup cream cheese
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper, allowing some overhang on the sides for easy removal.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on medium speed until the mixture is thick and pale, about 5 minutes.
- Gradually add the dry ingredients to the egg mixture, mixing gently until just combined. Be careful not to overmix.
- Fold in the grated carrots until evenly distributed throughout the batter.
- Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. This will help prevent the cake from sticking when you roll it.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for about 5 minutes. Then, carefully invert the cake onto the prepared kitchen towel, removing the parchment paper.
- Starting from one end, gently roll the cake up with the towel inside. This will help shape the roll. Let the rolled cake cool completely on a wire rack.
- While the cake is cooling, prepare the frosting. In a mixing bowl, combine the softened butter, cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
- Once the cake has cooled completely, carefully unroll it and spread the cream cheese frosting evenly over the surface of the cake.
- Roll the cake back up without the towel, starting from the end where you began. Place the rolled cake seam-side down on a serving platter.
- Refrigerate the chocolate carrot Swiss roll for at least 30 minutes to set the frosting before slicing.
- Once set, slice the roll into 10 equal pieces and serve. Enjoy your delicious Chocolate Carrot Swiss Roll Cake!
Tips
- Always use room temperature eggs for a fluffier cake batter
- Don't overmix the batter to keep the cake light and tender
- Use a kitchen towel dusted with powdered sugar to prevent sticking when rolling
- Roll the cake while it's still warm to prevent cracking
- Chill the cake before serving to help the frosting set and make slicing easier
- For extra moisture, you can add a tablespoon of vegetable oil to the batter
- Ensure your cream cheese and butter are softened for a smooth, creamy frosting
- Use a serrated knife for clean, even slices when serving
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 85mg
