Description

This vibrant carrot, cream cheese, and chive roll is the perfect centerpiece for a summer appetizer, brunch, or picnic. The finely grated carrots are lightly steamed to create a soft, colorful sponge that rolls without breaking, while a creamy, tangy cheese and chive filling adds freshness and flavor. Each bright orange and white spiral slice is moist, easy to cut, and beautifully presented—ideal for serving cold at buffets or as part of a light meal. This roll can be prepped a day ahead and holds its texture in the fridge. Serve it as elegant finger food, a generous starter, or packed in a picnic basket for a light yet satisfying treat. With no dry crumbs or tough edges, this carrot roulade is as visually appealing as it is delicious, promising both taste and convenience in every slice.

Ingredients

Scale

250 g de carottes râpées finement
4 œufs
70 g de farine de blé
40 g de maïzena
1 petite échalote, ciselée finement
2 c. à soupe d'huile neutre
1/2 c. à café de sel
200 g de fromage frais
2 c. à soupe de ciboulette fraîche, finement ciselée
1/2 citron, pressé
1/2 c. à café de sel
3 pincées de poivre noir moulu

Instructions

Preheat the oven to 180°C (356°F), fan setting. Line a 30 x 40 cm rimmed baking sheet with parchment paper.
Place the grated carrots in a sieve over simmering water. Steam, covered, for 5 minutes until softened and bright orange. Drain on a clean towel and cool.
In a large bowl, whisk the eggs and 1/2 teaspoon salt for 2-3 minutes until slightly frothy. Sift in the flour and cornstarch, stir to combine, then add the minced shallot. Fold in the steamed carrots and oil to make a smooth, supple batter—do not overmix.
Spread the batter evenly in the prepared baking sheet, about 1 cm thick. Bake for 18–20 minutes, until set, lightly golden, and springy. The edges should pull away slightly from the parchment.
Transfer the baked sponge on its paper to a cooling rack. Cover immediately with a clean kitchen towel and let cool completely for 20–30 minutes.
In a bowl, combine cream cheese, chives, lemon juice, 1/2 teaspoon salt, and 3 pinches black pepper. Mix until creamy and spreadable.
Remove the parchment from the cooled sponge. Spread the filling evenly up to the edges, leaving a 2 cm border on one long side. Roll up tightly from the filled side to the empty border, keeping the spiral tight. Wrap firmly in plastic wrap.
Refrigerate the wrapped roll for at least 1 hour. Slice thick or thin with a sharp, smooth-edged knife for clean spirals. Serve chilled, garnished with extra chives or a lemon wedge if desired.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 133
Sugar: 3.7g
Sodium: 388mg
Fat: 7.5g
Saturated Fat: 3.2g
Unsaturated Fat: 4.1g
Trans Fat: 0.06g
Carbohydrates: 11.1g
Fiber: 1.2g
Protein: 5.5g
Cholesterol: 86mg

Keywords: For a less sweet note, you can substitute the carrot with finely grated and steamed butternut squash. You may swap chives with fresh dill or parsley for different herb aromas. Ensure all ingredients are at room temperature for a smoother roll and filling. Do not overbake, as the sponge loses its flexibility if too dry. Leftovers can be stored tightly wrapped in the fridge for up to 2 days. Freezing is not recommended due to texture changes in the cheese. For gluten-free, use rice flour and ensure cornstarch is certified gluten-free, but note the roll will be a bit more fragile.