Carrot Cake Roll with Cream Cheese
Rexal
Pampering your family is a breeze with this Cream Cheese Carrot Cake Roll Recipe! If you are a fan of carrot cake, you have to prepare this delicious roll, it is a delight! Prepare it for those you love the most and together enjoy this wonderful carrot cake roll recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 teaspoon REXAL® baking powder, 7 g, for the sponge cake
  • 6 eggs, for the cake
  • 1/2 cups sugar, 100 g, for the sponge cake
  • 1 cup flour, 200 g, for the sponge cake
  • 2 tablespoons cinnamon, powder, for the cake
  • 1 teaspoon ginger, powder, 7 g, for the sponge cake
  • 1/2 teaspoons salt, 4 g, for the sponge cake
  • 1/2 cups carrot, 100 g, grated and squeezed to drain as much water as possible, for the sponge cake
  • 1/4 cups butter, 50 g, melted, for the sponge cake
  • 1/2 cups walnuts, 100 g, chopped, for the sponge 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, to decorate
  • carrot, in sheets, to decorate
Preparation
45 mins
12 mins
Low
  • Preheat the oven to 180 ° C.
  • Separate the yolks and whites from the eggs. Place the whites in the bowl of the mixer and beat the whites at medium high speed or until they double in volume with the help of the balloon attachment, then add half of the sugar in the form of rain and incorporate. The whites must be firm, reserve until use.
  • Place the yolks in the bowl of the mixer along with the remaining sugar, beat at medium high speed with the help of the balloon attachment. Then you will notice how the yolks will begin to have a lighter tone and their texture will be more spongy, this will be the moment to remove it from the blender.
  • Incorporate the beaten whites into the yolks in an enveloping way with the help of a silicone spatula to prevent the air from being lost. Add the flour, cinnamon powder, ginger powder, salt and REXAL® baking powder previously sifted, do it little by little and with enveloping movements. Finally add the grated carrot, the melted butter and finish incorporating.
  • Pour the mixture into a tray with waxed paper, spread with the help of a spatula, add the chopped walnut on the surface of the cake and bake for 12 minutes at 180 ° C. Remove the tray from the oven and, while still hot, turn the tray over on a cotton cloth dusted with icing sugar. When you remove the tray, only the cake will remain on the cloth. Roll up with the help of the cotton cloth and let cool rolled. Reservation.
  • For the filling: Beat the whipping cream together with the cream cheese, the icing sugar, the cinnamon powder and the vanilla essence with the help of a hand mixer with a balloon attachment until doubled in size. Reservation.
  • Unroll the cake carefully, fill with the cheese mixture covering the entire surface and roll again, try to do it as carefully as possible. Refrigerate for 15 minutes.
  • Once cold, sprinkle with icing 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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