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Alejandra

Alejandra Cota

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Carlota Royal of Carrot Cake

2 h 40 min
10 min
Easy
4.5
|
110
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We give you a new version of carrot cake, this Carlota Royal Carrot Cake is a delicious recipe that you will love. The filling is a mousse and cover is a stuffed roll, made with a carrot cake. For this roll we use nuts, with them we gave it a crunchy touch.

Enjoy an original dessert with this Carlota Royal Carrot Cake. Prepare it for your next event or birthday party. What did you think of this new recipe?
Learn more about Alejandra Cota

Ingredients

10 servings
  • 1/2 teaspoonful of Salt
  • 1 teaspoonful of baking powder
  • 1 teaspoonful of ground ginger
  • 1 teaspoonful of nutmeg
  • 2 teaspoons of cinnamon
  • 3/4 of Cup of flour
  • 3 pieces of egg
  • 1/2 Cup of sugar
  • 2 spoonfuls of oil
  • 2 pieces of carrot grated
  • 380 grams of cream cheese
  • 1 Cup of powder sugar
  • 45 grams of Butter
  • 1 teaspoonful of vanilla
  • 1/2 Cup of nut finely chopped
  • 380 grams of cream cheese
  • 1 Cup of powder sugar
  • 1 Cup of whipping cream
  • 1 on of unflavored gelatin hydrated and melted

    Preparation

    Preheat the oven to 180 ° C.
    For the sponge cake, in a bowl mix all the dry ingredients. Reservation.
    Beat the eggs with the sugar and oil until they double in size.
    Add the dry ingredients and the carrot at low speed or wrap.
    Pour the mixture on a tray with waxed paper and bake for 10 minutes.
    On a clean rag, sprinkle icing sugar and place the sponge cake still hot, reserve.
    For the bitumen, in a blender add the cream cheese, icing sugar, butter and the essence of vanilla, beat until you get a creamy consistency.
    With the help of a spatula spread the bitumen over the sponge add the nuts and roll, refrigerate 15 minutes.
    Cut slices of approximately 2 cm.
    On a bowl with non-stick plastic, place the rolls together until the bowl is covered.
    For the mousse, beat the cream cheese with the sugar and cream to beat for 5 minutes, add the hydrated and melted gelatin.
    Pour the mousse over the bowl with rolls, mix and refrigerate for 2 hours or until set.
    Desmolda and decorate with rosettes of cream cheese or your taste.

    PRESENTATION

    On a cake base, decorated with whipped cream rosettes.

    TIPS

    If you want the carlota to have a base, make the sponge cake recipe twice and cut a circle from the circumference of the bowl.

    Did you cook this recipe?

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    766
    kcal
    38%
    Carbohydrates
    83.5
    g
    28%
    Proteins
    9.7
    g
    19%
    Lipids
    47.7
    g
    73%
    Fiber
    2.4
    g
    4.8%
    Sugar
    62.4
    g
    69%
    Cholesterol
    128
    mg
    43%
    Esha
    Rate this tip
    Ratings (6)
    Nicole Guizar Torres
    25/07/2018 18:57:20
    Me encanto ❤️❤️❤️,exquisito no sé cómo le hacen para hacer tantas recetas tan deliciosas.
    China Vigil
    17/11/2017 15:22:57
    Me agrado el rollo. Buenos ingredientes
    Gaby Belmonte
    12/04/2017 06:20:46
    Simplemente hermoso y rico
    Elvira Soto
    11/04/2017 18:03:13
    Se me hace súper original la presentación! Pregunta : no es necesario enrollar el pan caliente al voltearlo sobre el trapo con azúcar glass??
    Gladys Hergueta
    11/04/2017 10:51:42
    me gustó mucho esta versión además de ser atractiva a la vista gracias
    see more

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