Carrot roulade with cheese filling

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A simple carrot roulade filled with cream cheese, ricotta, cheese and chives is a dish that is perfect for parties. The basis of this simple roulade is a fluffy carrot cake, mostly made of grated carrots, a bit of flour and eggs. After baking and cooling down, the cake is covered with a filling of three types of cheese. In addition to the cream cheese, the filling also includes ricotta and hard cheese. The filling is seasoned with salt, pepper and freshly cut chives to taste. I recommend you the following recipe for carrot roulade with cheese filling and I wish you a tasty meal.

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Carrot roulade

Ingredients for carrot roulade with cheese filling.

Carrot cake:

  • 1 tablespoon of oil
  • 500 g carrot
  • 1 tablespoon of butter
  • 1/2 teaspoon of salt
  • a pinch of pepper
  • 40 g all-purpose flour
  • 5 eggs “M”
  • 1/2 teaspoon of baking powder
  • a pinch of salt

Cheese filling:

  • 1/2 teaspoon of lemon juice
  • 3 tablespoons of chives
  • 200 g ricotta cheese
  • 100 g cheese
  • 1/2 teaspoon of herbs de Provence
  • 1/4 teaspoon of salt
  • 150 g cream cheese

How to make carrot roulade with cheese filling.

Carrot cake: put grated carrots, oil and butter in a frying pan. Fry over a medium heat for 10-12 minutes, covered, stirring occasionally. Cool down the fried carrots.

Put the cooled carrots into a bowl, add pepper, salt, egg yolks – one at a time, while stirring continuously. Then, add the baking powder and sifted flour. Put the egg whites in a separate bowl, add a pinch of salt and whisk until stiff. Gently fold the beaten egg whites into the carrot in the second bowl, then pour the batter onto a baking tray lined with baking paper. Bake the carrot cake in an oven preheated to 180 degrees Celsius for 20-22 minutes. Cool down the baked cake.

Cheese filling: put the ricotta cheese, cream cheese and grated hard cheese into a bowl. Mix. Add a tablespoon of finely chopped chives, lemon juice, herbs de Provence and salt. Mix thoroughly.

Remove the baking paper from the carrot cake and cover the cake thoroughly with the cheese filling, then sprinkle it with the remaining chives. Roll the cake along the long side into a roulade, wrap it in cling film and put it in the fridge for a few hours. Keep the roulade in the fridge before serving.

Carrot roulade

Good to know when making carrot roulade with cheese filling.

I baked the carrot cake on a metal baking tray measuring 37 by 25 centimetres.

Any kind of cheese can be used in the filling. You can go for on Emmental or Gouda, for example.

Do you like vegetable roulades? If so, try our recipe for Beets roulade with cream cheese filling.

Carrot roulade
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