This isn’t your typical carrot cake. Jamie Oliver gives the classic dessert a twist-literally. Instead of the usual square or round slice, he rolls it up jelly-roll style. Imagine a soft, spiced sponge filled with creamy, citrusy icing, all spiraled up into something that looks as good as it tastes. It’s got all the comforting flavors of traditional carrot cake-warm spices, sweet carrots, crunchy nuts. but with the added flair of a roulade. Perfect for special occasions or when you just want to show off a bit in the kitchen.
Jamie Oliver Rolled Carrot Cake Recipe
Ingredients Needed
Here’s what you’ll need to get started. Most of this you probably already have at home.
For The Sponge
- 4 large free-range eggs
- 100g light brown sugar
- 75g self-raising flour
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking powder
- 50g chopped walnuts or pecans
- 1 orange (zest only)
- 2 medium carrots, finely grated
For The Filling
- 150g cream cheese
- 50g unsalted butter (softened)
- 75g icing sugar (plus extra for dusting)
- Zest of 1 lemon
- A squeeze of lemon juice
Nothing too fancy here but the combo of citrus and spice makes it feel a bit elevated.
Equipment Needed
You don’t need a lot of gear but a few items are non-negotiable:
- A Swiss roll tin (roughly 25x30cm or similar)
- Electric hand mixer or stand mixer
- Mixing bowls
- Sifter or sieve (for the icing sugar)
- Baking parchment
- Clean tea towel (this is important for the rolling part!)
- Spatula or palette knife
A fine grater for the carrot and citrus zest helps too. It’s all about texture and flavor here.
How To Make Jamie Oliver’s Rolled Carrot Cake
Let’s break it down step by step. The key here is confidence. Don’t let the rolling part scare you.
1. Prep your tin and oven
Line your Swiss roll tin with baking parchment. Preheat the oven to 180°C (350°F). You want it hot and ready when your batter is done.
2. Make the sponge
Crack the eggs into a mixing bowl and beat them with the brown sugar until light and fluffy. You’re looking for volume and pale color. This takes about 4-5 minutes with an electric mixer.
Sift in the flour, baking powder and spices. Fold gently-don’t knock out all that air. Stir in the grated carrot, orange zest and chopped nuts.
Pour the mixture into the tin, spread it evenly and bake for about 12-14 minutes. It should spring back when lightly pressed.
3. The flip and roll (the tricky part)
Once baked, turn the sponge out onto a clean tea towel that’s been lightly dusted with icing sugar. Peel off the parchment gently.
While it’s still warm, roll the cake up in the tea towel like a log. This shapes it and prevents cracks later. Let it cool completely while rolled.
4. Make the filling
Beat the cream cheese, softened butter, icing sugar, lemon zest and a bit of lemon juice until smooth and creamy. It should be spreadable but not runny.
5. Assemble the cake
Carefully unroll the sponge. Don’t panic if there are a few small cracks-it’s forgiving. Spread the filling evenly, then re-roll (this time without the tea towel).
Dust with icing sugar. Chill for 30 minutes if you want cleaner slices or dive in right away.
What I Learnt
A few key lessons stood out:
- Rolling while warm is crucial. Don’t skip this. It gives the sponge muscle memory and prevents it from splitting later.
- Grate your carrots finely. Big chunks make the sponge lumpy and harder to roll.
- Don’t overmix the batter after adding flour. Gentle folding keeps it light.
- Room temp ingredients matter. Cold cream cheese or butter makes the filling lumpy.
- The filling is everything. The combo of tangy lemon and smooth cream cheese against the warm spices of the cake is a game-changer.
Also, don’t expect bakery perfection on your first go. The rustic look works in your favor.
Recipe Tweaks For Jamie Oliver’s Rolled Carrot Cake
Jamie’s rolled carrot cake is a stunner-light sponge, spiced just right and that tangy cream cheese swirl. But like most great recipes, there’s room to play.
1. Switch Up The Nuts
Jamie usually calls for pecans or walnuts. You can easily sub in hazelnuts or even pistachios if you want something more unexpected. Just toast them lightly first to bring out the flavor. If you’re baking for someone with nut allergies, swap them for toasted sunflower seeds for a bit of crunch.
2. Add Pineapple For Moisture
This might ruffle a few feathers but hear me out: crushed pineapple adds a subtle sweetness and keeps the sponge ultra moist. Just drain it well before mixing into the batter. about 1/4 cup will do.
3. Play With Spices
Cinnamon is the star but adding a pinch of ground cardamom or nutmeg gives the cake a deeper, more layered flavor. Want to go bold? A tiny scrape of fresh ginger adds a zippy kick.
4. Lighten The Filling
That cream cheese frosting is lush but you can mellow it a bit by mixing in some whipped cream. Half cream cheese, half whipped cream = a lighter, fluffier filling that’s easier to spread and not overly rich.
5. Make It Gluten-free
Swap the standard flour for a good 1:1 gluten-free blend. Add half a teaspoon of xanthan gum if your blend doesn’t already include it. The result? Still fluffy, still delicious and friendly for gluten-free guests.
Storage Tips For Leftovers
Rolled cakes aren’t just about how they taste. they’re also about that beautiful swirl. The trick is keeping it neat and fresh after slicing.
Short-term (1-2 Days)
Wrap leftover slices tightly in cling film or beeswax wrap and pop them in the fridge. Because of the cream cheese, it does need to be chilled. Bring slices to room temp before eating. the texture and flavor both benefit from a little time out of the cold.
Long-term (up To 3 Months)
Yes, you can freeze it! Slice the cake, wrap each piece in baking paper, then seal them in a freezer bag or airtight container. When you’re ready for a slice, just thaw it in the fridge overnight. The swirl might soften slightly but the flavor holds up beautifully.
Preventing Dryness
This cake tends to dry out at the ends first. Try wrapping the entire roll in foil before storing, then placing it in a container. The double layer traps moisture without making the sponge soggy.
What To Eat With Jamie Oliver’s Rolled Carrot Cake?
Carrot cake doesn’t need much to shine but pairing it well can elevate the whole experience.
1. Fresh Fruit
A handful of berries-raspberries or blueberries-on the side cuts through the richness of the frosting. Bonus points if they’re slightly tart.
2. Herbal Tea Or Chai
Skip the coffee this time. A hot mug of chai complements the spices in the cake beautifully. If you want something less sweet, try a strong black tea or mint infusion.
3. Soft Cheeses Or Yogurt
Sounds odd but a spoon of thick Greek yogurt on the side works wonders. It gives a creamy contrast and a gentle tang that plays well with the carrot and spice.
4. Spiced Compote
If you’re serving the cake for a fancier dessert, go all in. Make a quick apple or pear compote with cinnamon and cloves. Warm it slightly and serve alongside a chilled slice. It’s a little rustic, a little indulgent.
FAQs
What Makes Jamie Oliver’s Rolled Carrot Cake Different From Traditional Carrot Cakes?
Jamie’s recipe focuses on creating a lighter, fluffier sponge by using a small amount of flour and a good balance of spices. Plus, the rolled format makes it a fun twist!
Can I Use A Different Frosting For Jamie Oliver’s Rolled Carrot Cake?
Yes! You can experiment with cream cheese frosting, or even a buttercream with a touch of vanilla, depending on your taste.
How Long Should I Let The Cake Cool Before Rolling It?
Allow the cake to cool for about 10 minutes. It should still be warm but not hot, so it’s pliable enough to roll without cracking.
