Carrot Cake Roll with Cream Cheese Filling

Ingredients :

° 3 eggs

° 2 medium-sized carrots, peeled and grated

° 1 cup (150 g) flour

° 1 cup (135 g) sugar

° 2 tablespoons (30 ml) oil

° 2 teaspoons (10 g) ground cinnamon

° 1 teaspoon (5 ml) ground ginger

° 1 teaspoon (5 ml) liquid vanilla

° 1 teaspoon (5 ml) lemon juice ½

° 1 teaspoon (2.5 g) baking powder

° ½ 1 teaspoon (2.5 g)

° Baking soda (baking soda)

° ½ 1 teaspoon (2.5 g) salt

° ¼ 1 teaspoon (1.25 g) nutmeg

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Instructions :

° 1 cup (250 ml) liquid whipping cream

° ¼ 1 kilo (250 g) cream cheese

° ½ 1 teaspoon (2.5 g) ground cinnamon

° ½ cup (75 g) powdered sugar

° 1 teaspoon (5 ml) liquid vanilla

  • For decoration:

° ¼ cup (40g) powdered sugar

  • Directions :

Preheat the oven at 180 ° C. In a large bowl, place eggs, sugar, salt, and vanilla, and beat with an electric mixer until the consistency is fluffy and light in color. Add the oil and lemon juice, and mix well until the ingredients are mixed. In another bowl, put the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg, and stir well. Add the flour mixture, and beat with an electric beater until the ingredients are mixed, then add the carrots, and stir with a spoon in one direction from the bottom up until the ingredients are mixed. Pour the dough into a rectangular tray covered with parchment paper, then spread it until the tray is completely covered. Put the tray in the oven for 15 minutes, then take it out and let it cool down a little. Take the cake out on a clean towel, then sprinkle it with a little powdered sugar, roll it into the towel, and leave it aside. In a large bowl, place the cream and beat with an electric whisk, until the consistency is creamy. Add cheese, powdered sugar, cinnamon, and vanilla, and mix well. Roll the cake again, then put the cream filling and spread it well, then roll it again. Put the Swissrol in a serving dish, garnish with powdered sugar, then cut it into slices, and serve.