Indulge in the perfect fusion of classic carrot cake flavors in this simple and sweet Carrot Cake Roll! With a soft, moist carrot cake sponge filled with luscious cream cheese frosting and coated in white chocolate, this dessert is sure to satisfy your sweet tooth. The kids (and adults) will be asking for seconds after every bite!
Ingredients:
- 1 carrot cake sponge (approx. 400g)
- 1 tbsp milk
- 350g cream cheese frosting
- 300g white chocolate, melted
Instructions:
- Prepare the Sponge: In a bowl, mash the carrot cake sponge with the milk and 50g of cream cheese frosting until well combined.
- Roll the Cake: Place the mixture between two sheets of cling film. Roll it out into a rectangle shape (approx. 15x25cm).
- Frost the Cake: Spread the remaining 300g of cream cheese frosting evenly over the rolled-out sponge.
- Roll Up the Cake: Carefully roll up the sponge from the shorter end, ensuring the frosting stays inside.
- Chocolate Coating: Place the rolled cake on top of a wire rack set over an oven tray. Pour the melted white chocolate over the rolled cake to cover it completely.
- Set the Cake: Allow the chocolate to set before transferring the roll to a serving plate. Slice and enjoy!
Nutrition (per serving):
- Calories: 360
- Total Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 44g
- Fiber: 1g
- Sugar: 38g
- Protein: 3g
Notes:
- For a lighter version, consider using reduced-fat cream cheese frosting and opt for dark chocolate for the coating.
- You can prepare the cake roll ahead of time and store it in the fridge for up to 3 days for easy serving at parties or gatherings!
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