Name: Carrot Cake Roll with Cream Cheese
Prep time: 57 min
Cook time: 12 min
Yield: 6
Cuisine: Internacional
Ingredients: 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.