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Carrot Cake Roulade

A fresh new look at the classic carrot cake. Baked in a sheet and decadently filled with chocolate flavoured cream cheese then rolled into the perfect Easter Roulade.

45 minutes


  • 3each Eggs 140g Raw caster sugar 30ml Vegetable oil Little Vanilla Little Salt 95g Plain flour 1tsp Baking powder 1tsp Ginger powder 2tsp Cinnamon powder Pinch Nutmeg ; 200g Carrots, grated (from around 4 carrots) 45g Lindt Dessert 70% Cocoa, chopped ;
  • 90ml Cream 150g Lindt Excellence Extra Creamy Milk ;


Step 1.

For the Roulade
Whip the eggs and the sugar until really light and fluffy.Gently mix in the oil, vanilla and salt.

Step 2.

Sift together
The flour, baking powder and all the spices.Gently fold into the egg mixture.Lastly mix in the carrots and the chopped chocolate.

Step 3.

Line two baking trays (23cmx30cm)
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.

Step 4.

For the filling
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.

Step 5.

To finish
Unroll the cooled roulade and fill it with some cream cheese filling, holding back some to cover the outside.Mask the outside and garnish.

Step 6.

Maitre Tip:
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.


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