Carrot Biscuit

  • 2 egg pcs (large)
  • 90 grams (3/4 cup) flour
  • 10 grams (1 tablespoon) cornstarch
  • 100 grams (3.5 ounces) carrot, finely grated
  • 75 grams (1/3 cup) sugar
  • 45 milliliters (3 tablespoons) vegetable oil
  • 1 teaspoon baking powder
  • 0.5 teaspoon cinnamon

The Cream

  • 250 grams (8.8 ounces) cream cheese
  • 75 grams (1/3 cup) butter, softened
  • 50 grams (1/4 cup) powdered sugar

The Filling

  • 100 grams (3.5 ounces) blackberries
  • 2 bananas, sliced

The Glaze

  • 250 grams (8.8 ounces) white chocolate for tempering


  • Electric Mixer

    A reliable electric mixer will help you achieve the perfect fluffy consistency when beating eggs and sugar. Make sure to start at a low speed and gradually increase to avoid splattering.

  • Fine Grater

    A fine grater is essential for evenly grating the carrots, allowing them to blend seamlessly into the biscuit mixture.

  • Sifting Sieve

    Use a sifting sieve to combine the dry ingredients, ensuring there are no lumps and the mix stays light and airy.

  • Parchment Paper

    Parchment paper is your best friend when it comes to lining your baking sheet. It prevents sticking and makes cleanup a breeze.

  • Baking Sheet

    A wide, flat baking sheet is ideal for spreading the carrot biscuit dough evenly, which is crucial for consistent baking.


Step 1

Ensure all ingredients are at room temperature before you begin.This helps with even mixing and better texture.

Step 2

Combine the eggs and sugar in a bowl. Beat on low speed for 5 minutes, gradually increasing to high speed until the mixture is light and fluffy and the whisk leaves clear marks, about 10 minutes.Proper beating is crucial for a light and airy biscuit.

Step 3

Grate the carrots finely, then fold them gently into the egg mixture. Mix in the salt and vegetable oil until well combined.Use freshly grated carrots for the best flavor and moisture.

Step 4

In a separate bowl, sift together the cinnamon, cornstarch, flour, and baking powder. Gradually add it to the wet mixture, folding gently until you have a thick and airy batter.Sifting helps to avoid lumps and ensures even distribution of baking powder.

Step 5

Spread the batter evenly on a parchment-lined baking sheet. Bake in a preheated oven at 356°F (180°C) for 15-20 minutes, or until golden and springy to the touch.Do not overbake, as this will make the biscuit dry.

Step 6

For the cream, whip the softened butter with powdered sugar on high speed until fluffy and pale, about 5 minutes. Add the cream cheese and continue to beat for another 2 minutes, until smooth and light.Stop mixing as soon as the cream cheese is incorporated to avoid a runny texture.

Step 7

Once the carrot biscuit is baked, cover it with a towel and roll it up while still warm to form a roll. Let it cool completely in this shape.Rolling the biscuit while warm prevents cracking.

Step 8

Unroll the cooled biscuit and spread the cream evenly over it. Place the banana slices and blackberries over the cream, then gently re-roll the biscuit.Ensure an even spread of fruits for a consistent taste in each bite.

Step 9

For the glaze, melt the white chocolate over a double boiler or in the microwave in short bursts. Stir until smooth.Do not overheat the chocolate or it may seize.

Step 10

Pour the melted white chocolate over the roll, allowing it to set before serving.Chill the roll briefly for easier slicing.


Imagine slicing into this delightful carrot biscuit roll at your next picnic or brunch gathering. Serve each slice with a dollop of whipped cream and a sprinkle of cinnamon for extra flair. If you're hosting a more formal event, consider adorning the plate with a few extra blackberries and a drizzle of white chocolate for a stunning presentation. Looking for something a bit more casual? Pair this carrot biscuit roll with a cup of your favorite herbal tea or a frothy cappuccino. The creamy filling and fresh fruit make it a delightful midday snack that feels indulgent, yet light. For a fun twist, you can create a deconstructed version by serving the rolled slices over a bed of mixed berries and a spoonful of Greek yogurt. This adds a touch of sophistication while keeping the flavors true to the original creation.


For a gluten-free version of this recipe, simply replace the flour with a gluten-free baking blend. Ensure it contains a mix of rice flour, potato starch, and tapioca flour for the best results. When it comes to the cream cheese filling, make sure the cream cheese is labeled gluten-free as some brands may contain gluten as a stabilizer. To make this recipe vegan-friendly, start by substituting the eggs with a flaxseed mixture (1 tbsp ground flaxseeds + 3 tbsp water per egg). Use a blend of almond flour and gluten-free flour instead of the regular flour and cornstarch mix. For the cream, substitute vegan cream cheese and butter, and ensure the white chocolate is dairy-free. The bananas and blackberries can be used as is, adding that fresh burst of flavor without any changes.


  • Why did my carrot biscuit come out dense?

    This could be due to overmixing the batter, causing the air to escape. Mix only until just combined.

  • Can I use whole wheat flour instead of all-purpose flour?

    Whole wheat flour can be used, but it might make the biscuit denser. Consider using half whole wheat and half all-purpose flour for a better texture.

  • How do I prevent the biscuit from cracking when rolling?

    Make sure the biscuit is warm when you first roll it with the towel. This helps set the shape without cracking.

  • Can I prepare the cream cheese filling ahead of time?

    Yes, the cream cheese filling can be made a day in advance and stored in the refrigerator. Just whip it again slightly before using.

  • What’s the best method for tempering white chocolate?

    Use a double boiler to gently melt the white chocolate, stirring continuously until smooth. This helps avoid burning and ensures a glossy finish.

  • How can I ensure an even baking of the carrot biscuit?

    Spread the dough evenly and make sure to preheat the oven properly. Rotating the baking sheet halfway through can also help achieve an even bake.

Nutrition facts

Carrot Swiss roll with blackberry, banana & white chocolate
Recipe Yield:8 servings
Calories:Approximately 275 calories per serving
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:8g
Total Carbohydrate:30g
Total Sugars:20g