Updated: Feb 7, 2019
Very warm hello!
Today something fluffy, delicate and creamy! Carrot roll with vanilla cream! :-)
You may find it hard to believe but the idea of using carrots in desserts dates back to Medieval times, when carrot pudding was served as a sweet treat on important occasions. The reason for that is carrot's natural sweetness, in fact it contains more sugar than any other vegetable besides the sugar beet. In the the early 1900s the pudding was replaced by the baked version of dessert, quite similar to a quick bread. Following the second world war the recipe for the carrot cake was imported to the USA, where it evolved and indeed made a real dessert history.
A modern version of a carrot cake is rarely plain and often contains other sweet treats for example raisins or pecan nuts and is often paired with cream cheese frosting.
This recipe is a slight variation from a typical carrot cake as it comes in a form of a roll. A typical cream cheese frosting/topping is instead replaced by creamy, cream cheese based filling. :-) I highly recommend you to try it!
2 big carrots (approximately 250g)
120 g of white sugar
120 g of flour
2 table spoons of oil
1 table spoon of vanilla sugar
1 tea spoon of baking powder
1/2 tea spoon of baking soda
1/3 tea spoon of ginger
A little bit of salt
250 g of cream cheese, for example Philadelphia
60 g of butter (baking margarine)
1 table spoon of vanilla sugar
150 g of icing sugar (or more, for example 180 g)
A little bit of icing sugar for decoration
Step by step:
Wash, peel and grate carrots, let it stand for couple of minutes and remove the excess of juice.
Whisk eggs for 3-5 minutes (until the mixture becomes fluffy), add white sugar in small portions, continue to wisp, finally add oil, carefully spoon after spoon, wisp again.
In a separate bowl mix all the dry ingredients, flour, vanilla sugar and all the spices. Mix them with an egg mixture (use spatula instead of a mixer), finally add carrots. Pour the mixture into the baking form (25 x 32 cm) filled with baking paper. As I didn't have a baking form of such size I instead used a metal baking plate and poured my mixture onto the baking paper¨directly (I kept the dimensions of 25x32 cm). If you plan to do as I did be very careful to spread the mixture equally. Bake the cake for approximately 20 minutes in 175 °C. When ready (you can always check it with a toothpick), let the cake cool down for a couple minutes on the kitchen towel. Spread some icing sugar on the surface of the cake and roll it so that the kitchen towel is inside it. Place it in the refrigerator for approximately 25-30 minutes. This will prevent your roll from cracking when you later apply the cream.
In the meantime prepare the filling by whisking shortly cream cheese with butter, vanilla sugar and icing sugar. Spread the cream on the surface of the cooled down cake and carefully roll it. Keep it in the fridge for at least 1 hour before serving. Spread some more icing sugar for decoration. Bon appetit!
Be careful not to apply to much of the cream as it makes it difficult to roll your roll. :-)