Carrot roll with walnuts and coconut flakes

An original carrot dessert with the aroma of oriental spices, notes of lemon and walnut filling.

Ingredients

• Carrots - 800 g
• Coconut flakes - 100 g
• Sugar - 370 g
• Walnuts - 150 g
• Lemon - 1 pc.
• Ground cardamom - 0.5 tsp
• Vanillin - 1 pinch

Directions

1. Peel the carrots, grate on a fine grater, put in a saucepan with a double bottom, adding 50-80 ml of water. Simmer over low heat for about 2 hours, stirring occasionally and adding water as needed. Make sure the carrots don't burn.
2. Remove the zest from the lemon, squeeze out the juice.
3. Then pour sugar, cardamom, vanillin into a saucepan with carrots, add zest and lemon juice. Simmer over low heat, stirring frequently, for another 35-45 minutes.
4. The mass should caramelize and become sticky. Remove the mass from the fire and cool slightly.
5. Break the nuts with a blender into large crumbs.
6. Pour coconut flakes onto foil or cling film in the form of a rectangle about 15x30 cm in size.
7. Pour the carrot mixture on top and smooth evenly.
8. Put the nuts on the carrot layer.
9. Roll up the roll. Send the roll to the refrigerator for two hours.
10. Cut the finished carrot roll into portioned pieces and serve with tea.