Description
Jamie Oliver’s Rolled Carrot Cake is a soft and spiced sponge made with grated carrots, warm spices, and a hint of orange zest. It is baked as a sheet cake, then rolled with a smooth cream cheese filling to create a beautiful swirl when sliced.
Ingredients
Scale
For the Cake:
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- 1 cup plain flour
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- ¾ cup brown sugar
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- 3 large eggs
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- 1½ cups grated carrots
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- ½ cup vegetable oil
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- 1 tsp baking powder
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- ½ tsp baking soda
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- 1 tsp cinnamon
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- ½ tsp nutmeg
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- ½ tsp ground ginger
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- ½ tsp salt
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- 1 tsp vanilla extract
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- Zest of 1 orange
For the Filling:
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- 1 cup cream cheese
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- ½ cup icing sugar
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- ½ tsp vanilla extract
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- ¼ cup unsalted butter, softened
Instructions
Step 1: Prepare the Cake Batter
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- Preheat oven to 180°C (350°F) and line a 10×15-inch baking tray with parchment paper.
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- In a large bowl, whisk eggs, sugar, and oil until light and fluffy.
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- Stir in grated carrots, vanilla extract, and orange zest.
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- In a separate bowl, sift together flour, baking powder, baking soda, salt, and spices.
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- Gradually fold dry ingredients into the wet mixture until well combined.
Step 2: Bake the Cake
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- Pour batter into the prepared tray, spreading evenly.
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- Bake for 12-15 minutes or until the sponge is firm but springy.
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- Remove from oven and immediately roll the cake (with parchment paper) into a tight log. Let it cool completely.
Step 3: Prepare the Cream Cheese Filling
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- Beat cream cheese, butter, icing sugar, and vanilla until smooth and creamy.
Step 4: Assemble the Rolled Carrot Cake
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- Carefully unroll the cooled sponge and spread the cream cheese filling evenly.
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- Gently roll the cake back into a log, peeling away the parchment paper.
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- Wrap in plastic wrap and chill for at least 30 minutes to set.
Step 5: Slice and Serve
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- Dust with icing sugar before serving.
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- Slice into rounds and enjoy!