This incredible yummy roll has a very smooth texture, full of aromatic freshness. My secret ingredient is Garam masala. I just love to experiment with different spices. It gives a beautiful kick to the taste. I’ve prepared the cream a bit lighter, although, the roll is very fulfilling altogether. Let me reveal the truth, you cannot tell the carrot is involved. Therefore, it makes it a perfect dessert for little ones and it can be a nice addition to your festive Easter table.
My beautiful Carrot Roll is suitable for kids from the age of 3. Offer with an afternoon cup of milk or tea. If you are interested in other carrot recipes, click here. Enjoy!
Total Time: 1 hour + 2 hours for chilling of The Roll
3 whole eggs
½ cup of caster superfine sugar
A pinch of sea salt
1 teaspoon of good quality vanilla extract
1 teaspoon of ground cinnamon and Garam masala, sifted
¾ cup of plain flour, sifted
½ teaspoon of baking powder, sifted
3 large carrots, peeled, washed and finely grated
Few icing sugar to finish
The Cream Cheese Filling:
200g of cream cheese
½ cup of icing sugar, sifted
½ cup of double cream
1 teaspoon of vanilla extract
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.
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.