This dairy carrot cake is made jelly roll style with a tart cream cheese filling that is so good you will want to lick your bowl clean.
Carrot Cake Roll with Lemon-Cream Cheese Filling
Servings
12 Servings
Ingredients
- 4 teaspoons unsalted butter softened
- 6 tablespoons matzo cake meal
- 3 tablespoons potato starch
- 3/4 cup ground almonds
- 1 teaspoon ground cinnamon plus more for garnish
- 1/4 teaspoon grated nutmeg
- 5 large eggs separated
- 1/2 cup brown sugar
- 3 finely chopped medium carrots
- 2 tablespoons sugar
- Lemon-Cream Cheese Filling see below
- 2 tablespoons Passover confectioners’ sugar
- 8 ounces 1 package PHILADELPHIA Cream Cheese
- 6 tablespoons butter
- 1/2 cup confectioners’ sugar
- 4 teaspoons lemon juice
- 1 teaspoon grated lemon peel
- 2 tablespoons low-fat milk
Instructions
- Position the oven rack on the bottom third of the oven. Preheat the oven to 350 degrees. Butter a 10-1/2-inch x 15-1/2-inch jelly roll pan with 2 teaspoons of the butter. Line the pan with parchment paper, overhanging the short ends by about 3 inches. Using the remaining 2 teaspoons, butter the part of the paper that fits inside the pan. Set the pan aside. Sift the matzo cake meal and potato starch together into a bowl. Add the ground almonds, cinnamon, nutmeg and salt and whisk the ingredients to combine them completely. Set aside.
- Beat the egg yolks and brown sugar in the bowl of an electric mixer set at medium speed for 2-3 minutes or until thick and well combined. Stir in the carrots and matzo cake meal mixture and mix until thoroughly blended. In another bowl, beat the egg whites with a whisk (or use an electric mixer with a whisk attachment set at medium speed) for about 2 minutes or until the whites stand in soft peaks. Still whisking, gradually add the sugar, raise the speed to high and whisk the ingredients for 1-2 minutes or until the whites stand in stiff, glossy peaks. Fold the beaten whites into the carrot batter, folding until the batter is evenly colored. Transfer the batter to the prepared pan and use a spatula to even out the batter.
- Bake for 16-18 minutes, rotating the pan once halfway through, or until the cake is set, lightly brown and coming away from the sides of the pan. Loosen the cake from the sides of the pan using the overhanging parchment paper. While the cake is still hot, place a clean kitchen towel on top. Place a large rack or board on top of the towel. Invert the cake, remove the pan and parchment paper. Roll the cake and the towel up together. Let cool for 30 minutes.
- Unroll the cake and spread the filling on top to within 1-1/2-inches of the far short side and 1/2-inch of the other three sides. Roll the cake, not using the towel. Trim the side edges with a serrated knife. Place the cake onto a serving platter. Dust with Passover confectioners’ sugar and a sprinkle of cinnamon.
- Lemon-Cream Cheese Filling
- Beat the cream cheese and butter in the bowl of an electric mixer set at medium speed for 2-3 minutes or until well combined. Gradually beat in the confectioners’ sugar. Stir in the lemon juice and peel. Add the milk and beat the ingredients until the filling is smooth and spreadable.
- Tip: if the filling seems too stiff to spread, add more milk, a tablespoon at a time.
You can make it two days in advance. I usually keep the cake and filing separate and roll it on the day I need it, but you don’t have to do that. Keep it wrapped well. After two days all put together it is still good but the cake part may get too moist and soft.
I’m very interested in this Passover carrot cake but am wondering how long it keeps in the fridge since I’d like to make it ahead of time.
Thanks in advance!
I’ve never done it without nuts but my guess would be that this recipe would work if you substitute more matzo cake meal. Some other time you could substitute toasted oats. My daughter is allergic to some nuts, but I can use almonds, which I use for everything.
No need to freeze. you can do it wed or thurs and it would be fresh for Friday, completely put together. What I usually do is keep the cake rolled in plastic wrap, then roll it with the frosting on friday. Either way is fine. I have frozen this too ( in case there are leftovers).
Wondering if I made this ahead on Wednesday or Thursday, would it be fresh for Friday evening? Should I freeze the roll or just put it in the refrigerator and do the filling on Friday?
Is there any way to make this recipe without nuts? Many family members are allergic to nuts.
Thanks.
Not in the cake — I already it it from 6 to 5 eggs. But you can use Non-fat cream cheese in the frosting. Leave out the butter and soften the cheese with some skim milk. If it is too tangy from cheese you can add a bit more sugar. It serves 12 people so each one gets less than half an egg.
Hi Jamie!
Is there a way to cut out some of the fat and eggs in this cake. We are on a low-fat low cholesterol diet.
Thanks so much!
Marcia
If you grate, be sure the grates are fine. I have frozen the cake separately; make the frosting ahead (keep it in the refrigerator) and spread at the last minute. However, I see no reason why it can’t be frozen already frosted and rolled — just not for too long (cream cheese doesn’t last long in the freezer).
Can you grate instead of chopping the carrots? Can this cake be frozen?