Make this delicious carrot cake roll. It’s easier than you think and has great flavor. Take carrot cake to the next level and serve this tasty dessert to surprise your family.
6 tablespoons butter, at room temperature (for the filling)
1 cup sugar, (for the filling)
1 tablespoon maple syrup, (for the filling)
1 tablespoon whipping cream, (for the filling)
icing sugar, to taste for decoration
Preparation
1h 30 mins
15 mins
Low
Preheat the oven to 190°C.
Place parchment paper on a baking sheet, grease the parchment paper with vegetable oil spray, and sprinkle a little flour.
Beat the eggs until they double in volume and gradually add the sugar.
Cook the carrots in boiling water for 15 minutes or until very soft. Drain the water and blend the carrots to obtain a puree. Let it cool and add it to the previous mixture.
Combine the flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt.
Add the dry ingredients to the mixer.
Spread the mixture on a baking sheet.
Bake at 190°C for 11-14 minutes.
Remove the cake from the oven and sprinkle powdered sugar on a textured cloth napkin and flip it over.
Carefully remove the parchment paper and roll it up using the towel, and let it cool completely.
For the filling: Place the cream cheese in the mixer until smooth and lump-free.
Add the sifted powdered sugar.
Add the maple syrup and the whipping cream.
Unroll the pumpkin cake and spread the filling.
Re-roll using the towel, refrigerate for at least 1 hour.
Decorate with raspberries, cherries, and mint leaves. Sprinkle a little more powdered sugar on top and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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