Steps for preparing the carrot and hazelnut roll

• To make this tasty carrot and hazelnut roll, start by preparing the batter. Peel and dice a carrot, place it in a food processor and blend for a few minutes. Separately, in a large bowl or using a stand mixer, beat the eggs with sugar and grated orange zest for 15 minutes. When the eggs are pale and have doubled in volume, slowly pour in the oil, then add the grated carrots and mix well. Sift the all-purpose flour and hazelnut flour, add them to the mixture along with the baking powder and salt, and continue mixing until you have a homogeneous batter. Line a 12×16 inch baking tray with parchment paper, pour the mixture, leveling it well, and bake in a preheated static oven at 350°F for 20 minutes. Perform the toothpick test and then turn off the oven.

  

• Place the base on a clean, dampened tea towel and lay the hot roll on it. Carefully detach it from the parchment paper and roll it up with the help of the tea towel, wrapping the tea towel inside the roll. Close it tightly and let it cool at room temperature. Now, let’s prepare the filling. In a bowl, whip the cold mascarpone from the fridge with the heavy cream and powdered sugar using electric whisks to obtain a fluffy cream. Take the roll, unroll it, and fill it with the mascarpone cream. The leftover cream will be used for the final decoration. Gently roll it back up and place it in the fridge to set for a couple of hours.

  

• Decorate the surface of the roll with leftover cream dollops, chocolate eggs, and Easter decorations. Place it back in the fridge to set for half an hour and then serve. And here is your carrot and hazelnut roll ready. I hope you like my latest recipe, until next time friends.