Carrot Cake Roll with Cream Cheese

Rexal
Treating your family is very easy with this carrot cake roll with cream cheese recipe! If you are a fan of carrot cake, you have to prepare this delicious roll, it’s a delight! Make it for your loved ones and enjoy this wonderful carrot cake roll recipe together.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 teaspoon REXAL® baking powder, 7 g, for the cake
  • 6 eggs, for the cake
  • 1/2 cups sugar, 100 g, for the cake
  • 1 cup flour, 200 g, for the cake
  • 2 tablespoons cinnamon, powder, for the cake
  • 1 teaspoon ginger, powder, 7 g, for the cake
  • 1/2 teaspoons salt, 4 g, for the cake
  • 1/2 cups carrot, 100 g, grated and squeezed to drain as much water as possible, for the cake
  • 1/4 cups butter, 50 g, melted, for the cake
  • 1/2 cups walnuts, 100 g, chopped, for the cake
  • 1/4 cups icing sugar, to roll the cake
  • 1 cup whipping cream, 250 ml, for the filling
  • 1 1/4 cups cream cheese, 250 g, at room temperature, for the filling
  • 1/4 cups icing sugar, 50 g, for the filling
  • 1 teaspoon cinnamon powder, 7 g, for the filling
  • 1 teaspoon vanilla essence, 7 ml, for the filling
  • icing sugar, for decoration
  • carrot, slices, for decoration
Preparation
45 mins
12 mins
Low
  • Preheat the oven to 180 °C.
  • Separate the egg yolks and whites. Place the egg whites in the mixer bowl and beat the whites at medium-high speed until they double in volume with the whisk attachment, then gradually add half of the sugar and incorporate. The egg whites should be stiff, set aside until use.
  • Place the egg yolks in the mixer bowl along with the remaining sugar, beat at medium-high speed with the whisk attachment. You will notice that the yolks will start to lighten in color and their texture will become fluffier; this will be the moment to remove from the mixer.
  • Gently fold the beaten egg whites into the yolks using a silicone spatula to avoid losing air. Gradually add the flour, ground cinnamon, ground ginger, salt, and REXAL® baking powder that have been sifted, doing this little by little and using folding movements. Finally, add the grated carrot, melted butter, and finish incorporating.
  • Pour the mixture into a baking tray lined with parchment paper, spread it with a spatula, sprinkle the chopped nuts over the surface of the cake, and bake for 12 minutes at 180 °C. Remove the tray from the oven and, while still warm, flip the tray over onto a cotton cloth sprinkled with powdered sugar. When you remove the tray, only the cake will remain on the cloth. Roll it up with the help of the cotton cloth and let it cool rolled up. Set aside.
  • For the filling: Beat the whipping cream together with the cream cheese, powdered sugar, ground cinnamon, and vanilla extract using a hand mixer with a whisk attachment until it doubles in size. Set aside.
  • Carefully unroll the cake, fill it with the cheese mixture covering the entire surface, and roll it up again, trying to do it as carefully as possible. Refrigerate for 15 minutes.
  • Once cooled, sprinkle with powdered sugar and decorate with carrot slices. Cut and serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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