Snack carrot roll with cream cheese and herbs is a bright and original appetizer that will not go unnoticed on your table. The roll turns out to be juicy, with a pleasant creamy taste and aroma of herbs.

Summary

Ingredients

• Carrots – 600 g
• Cream cheese – 300 g
• Eggs – 5 pcs.
• Fresh dill – 20 g
• Vegetable oil – 2 tbsp
• Butter – 10 g
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. We prepare the necessary products. You will also need parchment paper and cling film.

   

2. We peel the carrots and grate them on a fine grater.

   

3. Heat vegetable and butter in a frying pan.
4. We spread the carrots and simmer under the lid over low heat for 10-15 minutes, until tender.
5. Transfer the finished carrots to a bowl and let cool.
6. Separate the whites from the yolks.
7. Beat the egg whites with 1 teaspoon of salt until stable peaks. We turn on the oven to heat up to 180 degrees.
8. We send the yolks to the cooled carrots, pepper.
9. We mix.
10. Gently, in parts, add the whipped egg whites into the carrot mass.
11. Cover the baking sheet (mine – 32×35 cm) with parchment paper and evenly spread the carrot dough. We send it to a preheated oven for 15 minutes.
12. Let the carrot cake cool for 10 minutes.
13. We wash the dill, dry it and chop it.
14. Mix dill with cream cheese.
15. Put the carrot cake on cling film and remove the parchment.
16. Lubricate the cake with cheese filling.
17. We roll up the roll with cling film.
18. We wrap the carrot roll tightly with cling film and send it to the refrigerator for at least 2 hours.
19. We release the finished roll from cling film and cut into small slices.

    

20. Carrot snack roll with cream cheese and dill is ready.

Bon Appetit!