Carrot Cake Roll

17 ingredients
8 steps

Ingredients

  • Cake
  • 2/3 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 3 eggs, separated
  • 1/2 cup honey
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1 cup grated carrot
  • 1/4 teaspoon cream of tartar
  • Filling
  • 8 ounces cream cheese, softened
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped raisins (optional)
  • 2 tablespoons coconut

Directions

  1. 1
    Preheat oven to 350°F
  2. 2
    Spray a jellyroll pan with nonstick cooking spray, then line with wax paper or parchment paper.
  3. 3
    Spray paper with more cooking spray.
  4. 4
    Sift together the flour, cornstarch, baking powder and cinnamon.
  5. 5
    In a medium bowl, beat the egg yolks until light and thick. Blend in honey, lemon and vanilla. Stir in dry ingredients until just blended. Stir in carrots. In a bowl, beat egg whites until foamy. Sprinkle in cream of tartar and beat until stiff peaks form. Stir about 1/4 of egg whites into batter, then fold in the rest. Spoon batter into pan. Bake for 12 to 15 minutes.
  6. 6
    In a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut.
  7. 7
    Sprinkle a towel with coconut. Loosen cake and turn onto towel, peel off wax paper. Roll cake up in towel and let stand for 1 minute. Unroll and let stand for 3 minutes, then roll up and let stand until cool. Unroll cake; remove towel. Spread with filling right to edges of cake. Re-roll cake.
  8. 8
    Store in refrigerator.

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