Savoury Carrot Roll is a light yet satisfying baked dish made with naturally sweet carrots, herbs, and a creamy, tangy filling. Instead of traditional pastry dough, the base is a fluffy carrot-egg sponge that rolls beautifully once cooled. Fresh herbs, soft cheese, and crisp vegetables create a balanced savory flavor that feels fresh and modern — perfect for brunch, appetizers, or a light dinner.
Serves: 4
Oven: 390°F (200°C)
Ingredients
For the Carrot Base
- 2 tablespoons olive oil
- 2 cloves garlic, finely minced
- ½ small yellow onion, finely chopped
- ½ red bell pepper, diced
- 2 cups finely grated carrots (about 4 medium carrots)
- 5 large eggs, separated
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
For the Filling
- ½ English cucumber, thinly sliced
- 4 oz (115 g) soft goat cheese
- ½ cup ricotta cheese
- 2 tablespoons finely chopped chives
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1–2 tablespoons plain Greek yogurt
- Freshly ground black pepper to taste
Instructions
Lightly oil a rectangular baking pan (approximately 10×13 inches) and line it with parchment paper. Preheat the oven to 390°F (200°C).
Warm olive oil in a skillet over medium heat. Add garlic and onion, cooking gently until fragrant and softened, about 2–3 minutes. Stir in the bell pepper and grated carrots. Cook for another 3–4 minutes, just until slightly tender but not mushy. Remove from heat and allow the mixture to cool slightly.
Whisk the egg yolks into the cooled carrot mixture. Season with salt, pepper, and smoked paprika.
In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold the whipped whites into the carrot mixture in batches, keeping the texture airy.
Spread the mixture evenly into the prepared pan, smoothing the top gently. Bake for about 15–18 minutes, or until set and lightly golden. Remove from the oven, cover loosely with a clean kitchen towel, and allow it to cool completely.
While the base cools, place the cucumber slices in a colander, sprinkle lightly with salt, and let sit for 15–20 minutes to release excess moisture. Pat dry with paper towels.
In a bowl, combine goat cheese, ricotta, chives, dill, parsley, and black pepper. Stir until smooth. Add a spoonful of Greek yogurt if a softer consistency is desired. Fold in the drained cucumber slices.
Carefully turn the cooled carrot base onto fresh parchment paper. Spread the cheese filling evenly over the surface, leaving a small border at the edges. Starting from the long side, roll gently but firmly into a log shape using the parchment to help guide it.
Wrap tightly and refrigerate for at least 30 minutes before slicing. Serve chilled in neat rounds.
