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Carrot Roll

 

Cake:
3 eggs+1 yolk
2/3 cup sugar
1 tsp vanilla
1 cup cake flour
2 tbsp cornstarch
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 cup carrot, grated
1/4 cup canola oil

Filling and frosting:
1 cup cream-cheese, at room temperature
1/2 cup butter, at room temperature
100 g white chocolate, melted
1 tsp vanilla
3/4 cup walnuts or pecans, chopped

1. Preheat oven to 350F and line 10"x 15" jelly roll pan with parchment
paper.
2. Beat eggs, yolk and sugar over boiling water in double boiler on
medium speed for 10 min until it's thick and pale. Add vanilla.
3. Sift flour, cornstarch, baking powder, cinnamon and salt over egg
mixture and fold it in gently.
4. Fold in carrot and oil.
5. Turn batter into prepared pan, spread evenly. Bake for 15-20 min until
springs back when touched.
6. Let stand on a cooling rack for a couple minutes and roll it up tightly.
7. Meanwhile beat cream cheese with butter until smooth, add white
chocolate and vanilla.
8. Unroll the cake and spread 1/2 of filling over cake evenly. Sprinkle
with 1/3 of nuts and roll up again.
9. Spread remaining filling over the top and sprinkle with nuts.
10.Chill until ready to serve.

Carrot Roll
 
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