Carrot Cake Roulade Recipe

Ingredients

For the Roulade

For Cream Cheese filling

Optional to finish

Chocolate shards
Carrot chips*
*These are made by thinly slicing carrots, blanching them in sugar syrup and the drying them in a low oven until crisp

	PREP TIME 30m	COOK TIME 15m	TOTAL TIME 45m
YIELD 6-8 servings

Whip the eggs and the sugar until really light and fluffy.Gently mix in the oil, vanilla and salt.
The flour, baking powder and all the spices.Gently fold into the egg mixture.Lastly mix in the carrots and the chopped chocolate.
With baking paper and divide the mixture. Spread out evenly and bake at 175°C for about 15 minutes or until golden brown.Take off the tray, cover with a new sheet of paper, flip, remove the paper on the back and sprinkle with some sugar to stop it from sticking.Place on a clean tea towel while warm, pre-roll and set aside to cool. ** This will help rolling the roulade when assembling.Roll the long way for a generous but shorter roll or the short way for a longer version with less rolls.
Bring the cream to the boil and create a smooth ganache with the chocolate.Soften the cream cheese and whisk in the ganache.Whip until light and fluffy.
Unroll the cooled roulade and fill it with some cream cheese filling, holding back some to cover the outside.Mask the outside and garnish.
For a tight and neat roulade, roll the filled roulade in some cling film before masking and tighten the edges. Then place in the fridge for it to set slightly before unrolling and masking.You can find some tips on roulade rolling here.