Instructions
Preheat the oven to 180 degrees.
The Carrot Roll
First, place the eggs and sugar in a large mixing bowl. Whisk around 3 minutes on high speed until whitened and foamy.
Then, stir in the vanilla extract, salt, cinnamon, Garam masala, flour and baking powder. Give it a good whisk.
Afterwards, add the carrots and gently mix with a spatula.
Next, mold the dough onto a large baking tray lined with some baking paper. Smoothen with a spatula and bake in the oven for about 20 minutes until the edges get golden.
Take it out and let it rest for a couple of minutes. Then, flip it onto a clean kitchen cloth sprinkled with some icing sugar. Gently remove the baking paper and roll it out in a cloth. Let it cool down entirely.
The Cream Cheese Filling
Meanwhile, put in a medium mixing bowl cream cheese and slowly incorporate the icing sugar. Then, add the double cream, few at a time and whisk on low speed until you get a nice and creamy texture. At the end, pour in the vanilla extract and give it a last stir. Taste and set aside.
Presentation
Once The Roll has been chilled out, open it gently and generously cover with The Cream Cheese Filling.
Then, roll it out once again and transfer onto a serving plate. If you like, you can make ⅓ of the cream more and cover the whole Roll. I went for a naked look.
Refrigerate for at least 2 hours until the taste comes within and it gets nicely firm. Just before serving make sharp cuts of the sides and sprinkle the Carrot Roll with some icing sugar. You can also decorate it with small marzipan carrots. Bon appetit!
Makes 10 serves.