Carrot Cake Roll
4 Reviews
About the bake
This is twist on a carrot cake and Swiss roll. This flavoursome treat is filled with cream cheese frosting, what's not to love? This recipe is easy to make and is great fun rolling up. Get the kids involved!
Ingredients
For the sponge
- 3Egg(s) (free range) (large)
- 150gBillington's Unrefined Light Muscovado Sugar
- 2 tbspVegetable oil
- 1 tspNielsen-Massey Vanilla Extract
- 1 tspBaking powder
- 1 tspGinger (ground)
- 0.25 tspNutmeg (ground)
- 2 tspCinnamon
- 0.5 tspSalt
- 95gAllinson's Plain White Flour
- 2Carrot(s) (medium, grated)
For the filling
- 200gCream cheese
- 4 tbspUnsalted Butter (softened)
- 1 tspNielsen-Massey Vanilla Extract
- 250gSilver Spoon Icing Sugar
For the dusting
Method
Step 1
Preheat your oven to 175'c/160'c fan.
Grease and line a Swiss roll tin with baking parchment and then lightly dust the paper with flour.Step 2
Whisk together the eggs until light and foamy, and then still whisking add the sugar, oil and vanilla.
Step 3
In a separate bowl, combine the salt, flour, spices and baking powder. Gently mix the dry ingredients into the wet ingredients and then fold in the carrots.
Step 4
Pour the batter into your prepared tin and bake for 15-20 minutes but keep checking regularly from 15 minutes.
Step 5
While the cake cooks, lay a clean tea towel on the worktop and dust liberally with icing sugar. As soon as the cake is cooked turn it out onto the dusted tea towel and carefully peel off the parchment. Then while the cake is still hot, fold the short end of the towel over the end of the cake and roll from the short end within the towel. Leave to cool completely.
Step 6
While the cake cools, make the filling by combining all the ingredients. Take care not to over beat as the cream cheese can become runny very quickly. Once the cake is completely cooled, carefully unwrap, spread over the filling and roll up again. Dust with icing sugar and serve.