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Jamie Oliver Rolled Carrot Cake

Jamie Oliver Rolled Carrot Cake
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Jamie Oliver’s rolled carrot cake is a carrot-flavoured sponge baked flat, rolled while warm, then filled with cream cheese frosting once cooled.

It combines the flavour of traditional carrot cake with the appearance and structure of a roulade.

Ingredients

For the carrot sponge

  • Eggs

  • Light brown sugar

  • Sunflower or vegetable oil

  • Finely grated carrots

  • Self-raising flour

  • Baking powder

  • Ground cinnamon

  • Ground nutmeg

  • Orange zest

For the cream cheese filling

  • Cream cheese

  • Unsalted butter, softened

  • Icing sugar

  • Vanilla extract

Instructions

Step 1: Prepare the Tray

Preheat the oven to 180°C (160°C fan). Line a shallow rectangular baking tray with baking paper, leaving a slight overhang on the sides.

Step 2: Make the Sponge Batter

Whisk the eggs and sugar together until pale and slightly thickened. Slowly whisk in the oil until smooth, then fold in the grated carrots, orange zest, and spices.

Step 3: Add the Dry Ingredients

Sift in the flour and baking powder. Fold gently until just combined, taking care not to knock out too much air.

Step 4: Bake the Sponge

Spread the batter evenly in the prepared tray. Bake for 12–15 minutes, until the sponge springs back lightly when touched.

Step 5: Roll While Warm

Turn the sponge out onto a clean sheet of baking paper. Peel away the lining paper, then gently roll the sponge from the short side while it is still warm. Leave it rolled until completely cool.

Step 6: Make the Filling

Beat the cream cheese, butter, icing sugar, and vanilla until smooth and creamy.

Step 7: Fill and Re-roll

Carefully unroll the cooled sponge, spread the filling evenly over the surface, then roll it back up gently. Chill briefly before slicing.

Find it online: https://jamieolivereats.uk/rolled-carrot-cake/