Carrot cake Swiss roll

Name: Carrot cake Swiss roll
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 - 14 serving(s)
Ingredients: Unsalted butter, to grease; 125 g plain flour, plus extra to dust; 75 g caster sugar, plus extra to dust; 3 medium eggs; 50 g light brown soft sugar; 1 1/2 tsp. ground cinnamon; 1 tsp. mixed spice; 1 large carrot (about 75g) coarsely grated and drained on kitchen paper; 75 g sultanas; 1 orange; Icing sugar, to dust; 15 g unsalted butter; 25 g light brown soft sugar; 1 tbsp. golden syrup; 1/2 tsp. ground cinnamon; 40 g walnuts, finely chopped; 180 g tub full-fat cream cheese, we used Philadelphia; 50 g unsalted butter, softened; 75 g icing sugar; Finely grated zest 1/2 orange; 1 tsp. vanilla extract

Our carrot cake recipe gets a new twist - making a light and zesty Swiss roll.

By The GH Kitchen TeamPublished: 23 August 2019

Jump to recipe

A new twist on a classic, this spicy, zesty carrot cake Swiss roll recipe is delicate and light.

To ensure baking perfection, make sure to have all your ingredients prepared and weighed for the sponge before you begin.

Advertisement - Continue Reading Below

Yields:

12 - 14 serving(s)

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Cal/Serv:

218

Ingredients

Unsalted butter, to grease
125 g plain flour, plus extra to dust
75 g caster sugar, plus extra to dust
3 medium eggs
50 g light brown soft sugar
1 1/2 tsp. ground cinnamon
1 tsp. mixed spice
1 large carrot (about 75g) coarsely grated and drained on kitchen paper
75 g sultanas
1 orange
Icing sugar, to dust

For the spiced walnut brittle

15 g unsalted butter
25 g light brown soft sugar
1 Tbsp. golden syrup
1/2 tsp. ground cinnamon
40 g walnuts, finely chopped

For the cream cheese filling

180 g tub full-fat cream cheese, we used Philadelphia
50 g unsalted butter, softened
75 g icing sugar
Finely grated zest 1/2 orange
1 tsp. vanilla extract

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Lightly grease and line a 33cm x 23cm (13 x 9in) baking tray with baking parchment. Dust the parchment all over with a little flour and caster sugar.
2. Step 2Put eggs, brown and caster sugars into a large bowl set over pan of simmering water. Using a handheld electric whisk, beat for 5min until the mixture is thick and fluffy, and leaves a trail on the surface when the beaters are lifted. Remove bowl from heat and whisk again until mixture no longer feels warm to the touch.
3. Step 3Sift in spices and half the flour. Fold in using a large metal spoon, then fold in remaining flour until mostly combined. Fold in grated carrot, sultanas and the finely grated zest of 1/2 the orange.
4. Step 4Scrape into prepared tin, spread to level. Bake for 10min until lightly golden and springy to the touch (if over baked the sponge might crack on rolling).
5. Step 5Meanwhile lay a large rectangle of baking parchment on a work surface and dust with icing sugar and grate over remaining zest from 1/2 the orange. Invert the baked sponge on to the prepared parchment. Remove tin and leave cake to cool for 2min. Carefully peel off the parchment. Working quickly whilst the sponge is still hot, trim off a thin slice from each long edge to neaten.
6. Step 6With a short side closest to you, score a deep cut into the sponge about 2.5cm (1in) up from bottom edge. Using the parchment below, roll up the hot sponge from the bottom edge as tightly as you can, keeping the parchment on the outside and wrapping any remainder around the sponge roll. Cool completely.
7. Step 7For the spiced walnut brittle, line a small baking tray with baking parchment. In a small pan over low heat, melt butter, sugar and golden syrup, stirring until sugar dissolves. Bring to boil and bubble without stirring for 3min. Remove from heat. Stir in cinnamon and walnuts, then quickly tip on to prepared tray and spread as thinly as possible with the back of a metal spoon. Leave to cool completely, then break into large shards.
8. Step 8Beat all the filling ingredients together with a handheld electric whisk until smooth, about 30sec. Unroll cooled sponge, keeping the parchment underneath and making sure the scored short edge is closest to you. Spread over the filling, leaving a 2.5cm (1in) border un-iced at the top edge. With the help of the paper, roll up the sponge from the bottom as tightly as you can.
9. Step 9Transfer to a board or a serving plate, seam-side down. Top with shards of the brittle and sprinkle with icing sugar before serving in slices.