Carrot & orange Swiss roll

Think carrot cake, but lighter, fancier, and way more fun to slice!

The dough is tender, full of warm spices and sweet carrots, rolled up with a creamy filling that brings everything together like a cosy hug. And the orange zest? Just that little sparkle to brighten up the whole thing and make people go like: “Wait… what’s that amazing flavour?”

It’s the kind of dessert that looks fancy on the table, but still feels like home.

Perfect with a coffee, great for birthdays or brunches, or just when you feel like baking something a little extra for the people you love.

Ingredients: (for 10-12 slices – my tray was 28/28 cm)

• 3 eggs
• 1 large carrot
• 100 g flour
• 1 teaspoon ground cinnamon + 1 teaspoon ground nutmeg
• 120 g sugar for the dough
• 40 g sugar for the cream
• 10 g baking powder
• 200 ml cooking cream
• 100 g mascarpone
• 50 g walnuts
• 45 ml sunflower oil
• zest from one orange

Preparation:

Preheat the oven to 180°C. Zest the orange, then peel the carrot and grate it using a large grater.

In one bowl, mix together the flour, cinnamon, nutmeg, and baking powder until well combined, then set aside. In a separate large bowl, add the eggs and 120 g of sugar, and beat with a hand mixer for a few minutes until the mixture becomes smooth, creamy, and the sugar is fully dissolved.

Next, add the grated carrot, half of the orange zest, and the sunflower oil. Mix until all the ingredients are well incorporated into a smooth, even batter.

Then, add the flour and spice mixture, and gently mix just until everything is combined; no need to overdo it.

Line a baking tray with parchment paper and pour in the batter. Spread it out evenly using a spatula, then bake in the preheated oven for about 13–15 minutes, or until it passes the toothpick test.

While the cake is baking, combine the mascarpone, cooking cream, and 40g of sugar in a bowl. Mix for a few minutes until the mixture becomes thick and creamy. Cover with plastic wrap and place in the fridge until you’re ready to use it.

Once the dough is baked, take the pan out of the oven and allow it to cool completely. When fully cooled, spread two-thirds of the cream evenly over the cake’s surface.

Gently roll up the cake, then set it on a plate with the cream side tucked underneath.

Spread the remaining cream evenly over the top of the roll. Roughly chop the walnuts and toast them in a dry pan for about a minute. Sprinkle the toasted walnuts and the leftover orange zest over the cream-covered roll.

Chill in the refrigerator for about 2 hours, then it’s ready to be sliced and enjoyed.

If you try the recipe, let me know how you liked it! 😊

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