Carrot Cake Log

12 ingredients
13 steps

Ingredients

  • 6 eggs
  • 7/8 cup granulated sugar
  • 1 teaspoon cinnamon
  • 5 3/4 tablespoons raisins chopped with a knife
  • 1 5/8 cups chopped walnuts
  • 1 3/8 cups carrots grated
  • 4 tablespoons orange juice
  • 1 tablespoon granulated sugar
  • 16 ounces cream cheese
  • 4 tablespoons orange juice
  • 1 tablespoon confectioner's sugar
  • carrots Small chocolate, optional.

Directions

  1. 1
    Preheat oven to 150 °C
  2. 2
    Separate the egg whites from yolks.
  3. 3
    Whip up egg whites, when they start to foam gradually pour 80 grams of sugar, continue to beat to make them stiff.
  4. 4
    In another salad bowl whisk the yolks and remaining 100 grams of sugar for 3/4 minutes.
  5. 5
    Add cinnamon, raisins.
  6. 6
    Add a large spoonful of egg white and actively mix it to make the mixture frothier before adding the rest of the whites.
  7. 7
    Carefully lift the whites not to break them but incorporating them
  8. 8
    Pour the mixture onto a baking sheet lined with greaseproof paper, smooth the surface with a spatula. Bake for 30 minutes.
  9. 9
    Prepare syrup by heating 4 tablespoons of orange juice with 1 tablespoon of powdered sugar.
  10. 10
    In a food processor bowl, pour the Philadelphia, orange juice and granulated sugar, process until smooth.
  11. 11
    Remove cake from the oven, turn it onto a damp cloth and using a brush, brush the cake, let it cool and cover with half of the cream cheese frosting.
  12. 12
    Roll it up gently (it is a bit more fragile than a conventional jelly roll). Place it on a plate and frost with the remaining cream cheese icing and store it in the refrigerator.
  13. 13
    Place small chocolate carrots for decoration.

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