Carrot cake roulade – A recipe for the most delicious carrot cake roulade with cream cheese filling.
You can easily bake and assemble the roulade a day or two in advance. Just store it in the fridge.
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 batter. Carefully fold it together with a spatula without knocking the air out of the batter. Finally, fold in the grated carrots. Carefully spread the batter 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 let it brown too much.
Take the base out and let it cool for a moment (it will collapse a bit here). Place a piece of baking paper on the counter and sprinkle it with sugar. Turn the base upside down onto the paper. Wet a dish towel and place 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 the base with a little sugar.
Now roll the base into the wet dish towel and leave it there while you make the cream cheese filling.
Cream cheese filling
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 the cake base out of the dish towel and place it on the kitchen counter. Spread a little more than half the cream cheese filling 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 into a piping bag with a star nozzle and garnish the roulade with cream cheese and walnuts. Serve the cake immediately or refrigerate the cake until ready to serve. Enjoy!