Torta de Çenoura e Laranja
This is my mother’s prized Carrot-Citrus Roll. She adapted the recipe from a tattered Portuguese cookbook she found in an old Lisbon bookstore many years ago. This roll is vibrant in flavor & color. The citrus cream cheese filling adds just the right amount of richness. The moist cake melts in your mouth & pairs perfectly with a nice cup of tea!
9 large carrots, peeled & coarsely chopped
1/2 T. salt
9 T. all purpose, unbleached flour
1 1/2 t. baking soda
1 1/2 cups granulated sugar (plus a little more for dusting)
2 heaping T. fresh orange zest, divided
4 oz. softened cream cheese
2 1/2 cups confectioner’s sugar
1 t. lemon extract
Preheat oven to 375 degrees. Prepare a jelly roll pan by spraying it with Pam. Then line the pan with waxed paper, making sure to cut the wax paper to fit so that the edges don’t hang out over the edges. Generously butter the waxed paper and dust with a little flour. Set aside.
Boil the carrots in salted water until tender. Drain and mass. Set aside to cool.
Sift the flour and baking soda onto a small bowl. Add the sugar and set aside.
In a large bowl, beat the eggs till light, lemon-colored. Add the mashed carrots and most of the orange zest. Beat well. Add the dry ingredients and continue beating till smooth.
Pour into prepared jelly roll pan. Tilt and tap the pan to make sure the dough is evenly distributed and any air bubbles are removed. Bake in preheated oven for about 18 – 20 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, lay a clean dish towel on your counter and sprinkle generously with granulated sugar. Turn the jelly roll pan out onto the dish towel and lift the pan. Cool for ten minutes. Gently peel the waxed paper from the Carrot-Citrus Roll. Let cool.
In a bowl, beat the cream cheese, remaining orange zest and lemon extract until smooth and creamy. Beat in powdered sugar. If it is too thin, add a little more powdered sugar until just the right consistency. Spread the cream cheese mixture over the cooled Carrot-Citrus roll.
Starting on the short end, carefully roll up the cake. Cut the dry edges off. Place on a beautiful serving platter & enjoy!