Carrot Roll

Name: Carrot Roll
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 6
Ingredients: Carrots 1 ½ cup; Type 00 flour 0.67 cup; Almond flour ½ cup; Eggs (about 3 at room temperature) 5.8 oz; Brown sugar 0.9 cup; Cinnamon powder 1 tsp; Baking powder 0.8 tsp; Fresh liquid cream 1 ¾ cup; Vanilla extract to taste; Powdered sugar ¾ cup; Gelatin in sheets 0.4 oz; Fresh liquid cream 0.67 cup; Currants to taste; Rosemary to taste; Cinnamon powder to taste; Carrots small 1; Sugar 2 ½ tbsp; Water 1 tsp; Walnut kernels 1 oz; Sugar 2 ½ tbsp; Water 1 tsp

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683

Calories per serving

Energy Kcal 683
Carbohydrates g 74.5
of which sugars g 64.3
Protein g 9.8
Fats g 38.4
of which saturated fat g 18.06
Fiber g 3
Cholesterol mg 187
Sodium mg 106

Difficulty: Average
Prep time: 45 min
Cook time: 15 min
Serving: 6
Cost: Average
Note plus resting time (4.5 hours)

PRESENTATION

A carrot cake roll is seriously one of those desserts that just pops on the table—especially when you’re after something fresh and a bit rustic. And look, it’s still super special. In Italian pastry traditions, there are all kinds of rolled sponge cakes, or pasta biscotto, filled with creamy goodness. But a carrot version? Oh, it’s a fun twist. You get this moist and tender texture from grated carrots, almond flour, and brown sugar, creating a flavor that’s homey yet delicate. Italians might serve this as a spring or Easter dessert, when markets are bursting with fresh carrots. But, you know, honestly, it’s perfect anytime you want that sweet and light mix.

The filling? Well, it’s usually loads of whipped cream—though, for real, some folks swap in cream cheese frosting for a richer vibe. What’s really fun are the creative toppings—golden caramelized carrots, crunchy candied walnuts, and the bright pop of red currants. And hey, that’s just the beginning.

People get creative with this rolled cake. Like, changing up the decorations or filling based on what’s in season. You could try pistachios or hazelnuts instead of walnuts, or go wild with candied oranges if red currants aren’t around. The result? A dessert that’s light and creamy, with enough texture and flavor to rival the best carrot cake roll with cream cheese filling.

This dish totally fits with Italian baking, where simple, real ingredients are key—and personal touches, too. Thing is, the cake isn’t overly spiced like some spiced carrot cake versions—just enough to let the sweetness of the carrots and brown sugar stand out. Whether you call it an easy carrot cake roll or your new fave spring bake, this dessert hits that sweet spot of sweet flavor, tender crumb, and that creamy filling. It’s a real crowd-pleaser. And listen, you’ll want to keep making it all season long—no question.

INGREDIENTS

683

Calories per serving

Ingredients for the sponge cake for a 12x16 inch mold: Carrots 1 ½ cup (160 g); Type 00 flour 0.67 cup (80 g); Almond flour ½ cup (50 g); Eggs 5.8 oz (165 g) - (about 3 at room temperature); Brown sugar 0.9 cup (180 g); Cinnamon powder 1 tsp (3 g); Baking powder 0.8 tsp (4 g)

for the filling: Fresh liquid cream 1 ¾ cup (420 g); Vanilla extract to taste; Powdered sugar ¾ cup (100 g); Gelatin in sheets 0.4 oz (10 g)

for the decoration: Fresh liquid cream 0.67 cup (150 g); Currants to taste; Rosemary to taste; Cinnamon powder to taste

for the caramelized carrots: Carrots 1 - small; Sugar 2 ½ tbsp (30 g); Water 1 tsp

for the sugared walnuts: Walnut kernels 1 oz (30 g); Sugar 2 ½ tbsp (30 g); Water 1 tsp

Preparation

How to prepare Carrot Roll

To prepare the carrot roll, first peel and finely grate the carrots 1. You will need to obtain 5 oz. In another bowl, pour the eggs and brown sugar. Mix with an electric whisk 2 for about 5 minutes. When you have obtained a fluffy and frothy mixture, add the cinnamon 3,

all-purpose flour 4, almond flour 5, and baking powder 6.

Mix the batter with the electric whisk on low speed for about 1 minute 7. When you have achieved a homogeneous consistency, add the grated carrots 8 and gently mix with a spatula using circular motions from bottom to top 9.

Transfer the batter to a 12x16 inch baking sheet lined with parchment paper 10, spread the batter to fill the entire surface 11, and bake in a preheated static oven at 390°F for 15 minutes. Once cooked, remove it from the oven 12

and flip the soft sponge onto a sheet of parchment paper 13. Gently remove the parchment paper used for baking and cover the sponge with plastic wrap 14. Set aside and allow it to cool completely for about 1 hour. In the meantime, prepare the filling. In a saucepan, pour 0.7 oz of cream and bring to a boil 15.

Turn off the heat and add the drained gelatin 16, stirring until completely dissolved. Set aside for a moment. Pour the remaining 14 oz of cream into a bowl, add the vanilla extract 17, and start working with the electric whisk, incorporating the powdered sugar little by little 18.

You should obtain semi-whipped cream 19. At this point, still with the whisk running, add the dissolved gelatin in the now lukewarm cream 20 and mix until well incorporated 21.

Take the soft sponge and flip it over again. Pour the filling over it 22 and spread it over the entire surface 23. Transfer to a tray and refrigerate for 15 minutes. Then take it out and, using the parchment paper, roll it from the longer side, applying gentle pressure with your hands 34.

When it is well rolled, cover with parchment paper 25 and wrap it with plastic wrap. Transfer to the freezer and let it cool for 2 hours. Take the roll out and remove the plastic wrap and parchment paper. Trim the ends of the roll with a knife 26. Pour another 5 oz of cream into a bowl, add the powdered sugar 27

and whip it. It should be smooth and shiny 28. Using a spatula, cover the entire surface of the roll 29 and refrigerate for another 30 minutes. Meanwhile, move on to the decorations. Wash, dry, and slice the small carrot into rounds 30 and set aside.

Prepare the caramel: pour the sugar and water into a saucepan 31. Wait a few minutes, and when the sugar is well caramelized, add the carrots 32. Rotate the saucepan to fully cover the carrots 32. Transfer to parchment paper 33 and let cool at room temperature.

Now prepare the sugared walnuts. In a saucepan, pour the sugar and water. When the sugar has completely dissolved, add the walnuts 34 and mix. The sugar not yet caramelized will stick to the walnut kernels, giving the typical sugared effect 35. Transfer to parchment paper and let cool at room temperature 36.