Festive Carrot and Cheese Snack Roll

Beautiful, bright, and useful! On the festive table. The carrot base for a snack roll with cheese can be used with other fillings: cottage cheese or hard cheese with mayonnaise. The hardest part is rolling it carefully and then waiting for it to cool. The rest is easy and simple!
cook time: 1h 40 min
Freya Ashford
Festive Carrot and Cheese Snack Roll

Nutrition Facts (per serving)

166
Calories
18g
Fat
4g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground black pepper to taste
Butter 20 g
Carrot (Weight of peeled carrots) 600 g
Vegetable oil 30 ml
Dill 40 g
Chicken eggs 5 pc
Cream cheese 300 g

Recipe instructions

Step 1

Step 1
How to make a carrot snack roll with cheese for the holiday table? Prepare all the necessary ingredients. Dill can be replaced with any other greens. Take eggs C1 or CO. Use vegetable oil with a high smoke point. The most common of these oils are refined varieties of sunflower, olive and grape.

Step 2

Step 2
Peel the carrots, rinse and grate on a coarse grater. It is best to wash root vegetables with a brush or hard sponge under running water.

Step 3

Step 3
Heat a frying pan, carefully pour vegetable oil onto it so as not to burn yourself. Then add butter, it will give a nice carrot flavor.

Step 4

Step 4
Transfer the grated carrots to the pan and cover with a lid. Fry over medium heat, stirring occasionally, 15-20 minutes until soft. The exact time depends on the properties of the carrots, your pan and stove.

Step 5

Step 5
Transfer the finished carrots to a deep bowl and cool completely.

Step 6

Step 6
Wash the eggs with soap. Separate the yolks from the whites. Using a knife over a plate, beat the shell in the center of the egg and split it into 2 halves. Pour the egg from one half of the shell to the other until all the white has flowed into it. The yolk will remain in the shell.

Step 7

Step 7
The yolks can be immediately added to the bowl with carrots. Add a little pepper and stir until smooth.

Step 8

Step 8
Beat the egg whites with about a teaspoon of salt until stiff peaks form. That is, the protein foam should not flow if the container with it is tilted or turned over.

Step 9

Step 9
Add whipped whites to the bowl with carrots and yolks in small portions and carefully, trying not to destroy the airiness of the whites, fold into the dough. You should get a homogeneous air mass.

Step 10

Step 10
For baking, take a baking tray approximately 30x40 cm. Cover with non-stick parchment and distribute the dough evenly over it.

Step 11

Step 11
Bake in an oven preheated to 180 degrees for 15-20 minutes. Select the exact time and temperature according to your oven. Remove the finished carrot cake from the oven and cool slightly.

Step 12

Step 12
Remove the wilted leaves and hard stems from the dill, wash, dry and finely chop. To prepare the filling, mix the cheese and dill until smooth. If the cheese is not salty, add a little salt.

Step 13

Step 13
Place the warm cake on cling film.

Step 14

Step 14
Remove the parchment and spread the filling evenly throughout the crust using a spatula or spoon.

Step 15

Step 15
The crust is very tender and fragile. Therefore, carefully, using cling film, roll it into a roll.

Step 16

Step 16
Wrap the roll completely in cling film and refrigerate for at least 2 hours, preferably overnight. Before serving, decorate the roll as you wish and cut into portions.

Additional rubrics

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