carrot cake roulade – a recipe for the most delicious roulade a la carrot cake with cream cheese frosting.
You can bake and assemble the roulade one or two days before you’re going to serve it, and keep it in the fridge.
25 g brown sugar
150 g sugar
75 g potato flour
1.5 tbsp. all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cardamom
1 tsp. ground ginger
165 g grated carrot
Little extra sugar
Cream cheese frosting
300 g cream cheese natural
100 g confectioner’s sugar
1 tsp. vanilla paste
Juice of 1/2 lemon
Grated zest of 1 lemon
300 ml cream, whipped
6-8 walnuts, drizzled with gold dust (optional)
Heat the oven to 200 C convection. Whisk the eggs, brown sugar and sugar until light and fluffy. It will take about 10 minutes. Mix the potato flour, all-purpose flour, baking powder and spices together and sift into the dough. Carefully fold it with a dough scraper, without knocking the air out of the dough. Finally, fold in the grated carrots. Carefully spread the dough out on a baking sheet (a normal size baking sheet for the oven) lined with baking paper. Bake the cake base for about 8 minutes. It just needs to be lightly browned. Don’t bake it too much.
Take the base out and let it cool for a moment (it will collapse a bit). Place a sheet of baking paper on the table and sprinkle the paper with sugar. Turn out the base upside down on the paper. Wet a dish towel and drape it over the base where the baking paper is stuck. Leave the dish towel there until the base has cooled completely. Carefully remove the baking paper and sprinkle a little sugar on the base.
Now roll the base into the wet dish towel and set it aside while you make the cream cheese frosting.
Cream cheese frosting
Whisk the cream cheese, confectioner’s sugar, vanilla and lemon together. Whisk the cream to a firm foam in another bowl and gently fold the whipped cream into the cream cheese.
Roll out the cake base from the dish towel and place the cake base on the kitchen counter. Spread a little more than half the cream cheese frosting on the base. Roll the cake up into a roulade and place it on a platter. Refrigerate for 30 minutes.
Put the remaining cream cheese in a piping bag with a star nozzle and garnish the roulade with cream cheese and walnuts. Serve the cake immediately or refrigerate it until it’s to be served. Enjoy!