Carrot cake roll with cream cheese frosting

Music

1. In our Thermomix bowl, we add 150g of well-washed carrots. We blend them, programming... 30 seconds at speed 8. We remove it from the glass and set it aside. We clean the glass.

2. Preheat the oven to 200°C (390°F) with the top and bottom elements on. Place the butterfly whisk in the mixing bowl. Add 4 eggs and 120g of sugar. Program 6 minutes, 37º at speed 4. When the time is up, we'll reschedule. 6 minutes, no temperature, speed 4. Let's prepare the following ingredients, so that the dough doesn't rest after being emulsified.

3. Add 150g of carrot, 1/2 teaspoon of ground cinnamon, 1 teaspoon of baking powder, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ground ginger, a pinch of ground black pepper, and 120g of sifted wheat flour. Program 5 seconds, speed 4.

4. Line a baking tray with parchment paper. It should be a medium-sized tray, neither too big nor too small. Add the mixture to the parchment paper and spread the dough evenly. Place it in the center of the oven and bake for 12 minutes.

5. Once it's ready, remove the tray, let it cool slightly, and roll up the dough while it's still warm so it takes shape. Set aside.

6. We clean and dry the bowl. We add the two tablespoons of pistachios and the two tablespoons of walnuts. We chop. several seconds at speed 6-7. We take out of the glass and reserve.

7. We add 240g of sugar and program 30 seconds at speed 8This step will give us icing sugar. We add 200g of cream cheese and program 40 seconds at speed 3,5.

8. We add 100g of soft butter and program 1 minute at speed 3.5.

9. Once the cake is cool, unroll it and add the cream cheese filling, reserving a couple of tablespoons for decoration. Close the cake and press it firmly into a roll. Spread the reserved two tablespoons of filling over the cake and sprinkle with chopped nuts.