Carrot Roulade

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  •     Makes 10 servings 
  •     ¼ cup confectioners’ sugar  
  •     ¾ cup flour  
  •     ¼ cup cornstarch  
  • 1   tsp. cinnamon  
  •     ¼ tsp. nutmeg  
  • 4   large eggs + 2 large egg yolks, at warm room temperature  
  •     ¾ cup sugar  
  • 2   tsp. orange zest  
  •     1½ tsp. vanilla extract, divided 
  •     pinch of salt  
  • 1   cup finely grated carrot  
  •     ¾ cup finely chopped walnuts, divided  
  • 2   Tbs. chopped golden raisins  
  •     1½ cups (3 sticks) unsalted butter, at room temperature 
  •     1½ cups (1½ 8 oz. pkgs.) cream cheese, at room temperature 
  • 1/3   cup mascarpone cheese  
  • 3   cups sifted confectioners’ sugar  
  •     yellow, red, and green food coloring  


0 Minuten
ganz einfach
Heat oven to 400ºF. Grease a 12 x 17” (half-sheet) pan and line with a 20 x 12” length of parchment or wax paper. Grease and flour the paper
Place a cotton tea towel on a large cooling rack. Sift ¼ cup confectioners’ sugar over towel, to coat evenly
Make cake:
Sift flour, cornstarch, cinnamon and nutmeg together 3 times. In electric mixer fitted with the whisk attachment, beat eggs, yolks, sugar, orange zest, 1 tsp. vanilla and salt on high 5 – 7 min., or until volume has tripled. Add flour mixture to batter, stirring only until incorporated. If you do not have a whisk attachment, fold in flour mixture with spatula. Fold in carrot, ½ cup walnuts and raisins. Spread in prepared pan. Bake 10-12 min., or until light golden brown and cake feels firm. Run a thin knife around edge of pan to release cake. Fold greased paper over rim of pan on short sides. Immediately invert onto prepared towel. Remove pan and gently peel off paper while hot. Starting at a short end, fold towel over edge of cake and roll into a tight cylinder. Let cool
Make frosting:
In electric mixer, beat butter 1 min. or until smooth. Add cream cheese, mascarpone cheese and vanilla, beating 1 min. or until smooth. Add confectioners’ sugar. Beat till smooth
Assemble cake
Unroll cake, leaving it on the towel. Trim 1/8” from long edges of cake with a thin knife. Spread 2 cups of frosting over cake to edges. Starting at short end, roll up cake with the help of the towel making sure it is tight. Transfer to serving platter. Coat with 1 cup frosting. Sprinkle top with remaining nuts. With remaining frosting, divide and tint orange and green with food coloring. Fit a piping bag with a swirl drop flower tip, like Wilton #2D. Pipe 4 orange flowers on top of cake. Fit a piping bag with a leaf tip, like Wilton #68. Pipe leaves on either side of flowers
Note: cake pan was 12 x 17” (30 cm x 42.5 cm). Cake measured 11.5” x 3” (28 cm x 7.5 cm) rolled and frosted
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Foto: Pankrath, Tobias

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