Do you love smooth and fluffy desserts that are easy to make but look amazing? That's what this carrot roly‑poly is all about. It combines a delicate sponge of carrot and hazelnut butter, light vanilla cream with Greek yoghurt for an extra dose of protein and crunchy pecans.
Shop ingredients
Nutrition (1 serving)
- 119 kcal
- 11 g carbohydrates
- 6 g fats
- 6 g protein
Per 14 portions
- 3 eggs
- 105 g carrots
- 40 g wildflower honey
- 60 g oat flour
- 1 tsp baking powder
- 20 g of hazelnut butter
- 40 g cornflour
- 1 vanilla protein milkshake
- 1 tbsp wildflower honey
- 40 g pecans
- 3 tbsp non-fat Greek yoghurt
Instructions
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Wash and finely grate the carrot.
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Separate the egg whites and yolks.
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Whisk the whites into stiff peaks with a pinch of salt.
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Whisk the yolks with honey, hazelnut topping, and grated carrot. Mix.
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Finish the cream by adding the stiff peaks.
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Spread it evenly on a baking tray lined with baking paper, and make it about 3‑4 mm tall.
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Bake at 180 °C for 12 minutes. Roll the sponge up, wrap it in a tea towel, and move on to make the filling.
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Pour the milkshake into a saucepan and mix in the starch. If you prefer it sweeter, add some honey. Thicken it.
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Let the custard cool, and then add in yoghurt spoon by spoon.
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Roll out the dough. Spread the cream on top (save some for the top), drizzle with chopped pecans and roll up.
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Top the roly‑poly with the leftover cream, top with nut butter, and a few pecans. Let it cool.
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Serve it sliced up. Enjoy!
