Carrot Roll Cake Recipe

Name: Carrot Roll Cake
Prep time: 45 min
Cook time: 23 min
Total time: 67 min
Yield: 6
Cuisine: Korean
Ingredients: 4 Egg yolks; 20g Brown sugar; 1g Salt; 50g Milk; 30g Vegetable oil; 3g Vanilla extract; 70g Cake flour; 10g Almond powder; 2g Baking powder; 2g Cinnamon powder; 4 Egg whites; 70g Sugar; 50g Carrot; 20g Pecan; 90g Heavy cream; 25g Sugar; 170g Cream cheese; 3g Lemon juice; Decorative cream; 120g cream cheese; 18g sugar; 60g heavy cream; 2g lemon juice

by Cooking Tree 2021-11-10

written by Cooking Tree Published: 2021-11-10Updated: 2021-12-03

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Carrot Roll Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

I made a carrot cream cheese roll cake with a cute carrot pattern~
The typical carrot cake sheet is brittle and heavy, so I applied the roll cake dough and added carrots, pecans, and cinnamon powder to make the carrot cake taste.
It’s a roll cake sheet, so it’s dried well and has a soft feel, so it’s softer and more delicious.
The carrot cake also has cream cheese cream that gives it a rich taste, and it’s hard cream, so it’s good for shape.
As carrots are added, it is moist and roasted, giving it a sweet flavor, which is really delicious.

Carrot Roll Cake
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 45 Minutes Cooking Time: 23 Minutes 23 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Egg yolks
20g Brown sugar
1g Salt
50g Milk
30g Vegetable oil
3g Vanilla extract
70g Cake flour
10g Almond powder
2g Baking powder
2g Cinnamon powder
4 Egg whites
70g Sugar
50g Carrot
20g Pecan

90g Heavy cream
25g Sugar
170g Cream cheese
3g Lemon juice

Decorative cream

120g cream cheese
18g sugar
60g heavy cream
2g lemon juice

Instructions

Add brown sugar and salt to egg yolk and mix, then add milk, vegetable oil, and vanilla extract and mix.
Sift the soft flour, almond powder, baking powder, and cinnamon powder and mix.
Whip the cold egg whites and when large bubbles start to appear, divide the sugar into 3 portions and whip to make a meringue with horns.
Pour the mixed dough into the main dough and mix, then add carrots cut with a sharp knife and chopped pecans and mix.
Pour into the mold, flatten it, bake in an oven preheated to 170 degrees for 23 minutes, cool, and cut off the edges.
Whip the whipped cream with sugar, and when bubbles start to rise, add cream cheese and lemon juice and whip it to make the cream.
Apply cream on the sheet, roll it up and wrap it in parchment paper, and then harden it in the refrigerator for 2 hours.
In the same way, make decorative cream and apply a thin layer on the top of the cake. Color the cream and squeeze the carrot shape for decoration.