Cake Recipes
Carrot Cake Roll
Ingredients
Cake
- 1/3 cup whole wheat flour
- 1/3 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 3 eggs, separated
- 1/2 cup honey
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1 cup grated carrots, loosely packed
- 1/4 teaspoon cream of tartar
Filling
- 8 ounces cream cheese
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped raisins
- 2 tablespoons coconut, ground
Instructions
Cake
- Heat oven to 350 degrees F. Butter a jellyroll pan and line with wax paper.
- Sift together the flours, cornstarch, baking powder and cinnamon.
- In a medium bowl, beat egg yolks until light and thick.
- Beat in honey, lemon and vanilla extract.
- Stir in dry ingredients until just blended.
- Stir in carrots. In a bowl, beat egg whites until foamy throughout.
- Sprinkle with cream of tartar and beat until stiff peaks.
- Stir about 1/4 of egg whites into batter, then fold in the rest.
- Spoon batter into pan.
- Bake for 12 to 15 minutes.
- 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.
Filling
- In a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut.