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Carlota Royal of Carrot Cake

2h 40 mins
10 mins
Low
4.5
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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 portions
  • 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 3/4 cups flour
  • 3 eggs
  • 1/2 cups sugar
  • 2 tablespoons oil
  • 2 carrots, grated
  • 380 grams cream cheese
  • 1 cup powdered sugar
  • 45 grams butter
  • 1 teaspoon liquid vanilla
  • 1/2 cups walnut, finely chopped
  • 380 grams cream cheese
  • 1 cup powdered sugar
  • 1 cup whipping cream
  • 1 on 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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (6)
Nicole Guizar
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??
Glather Glather
11/04/2017 10:51:42
me gustó mucho esta versión además de ser atractiva a la vista gracias
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