Carrot Cake Roll

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

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. 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:
8 ounces cream cheese
2 tablespoons honey
1/2 teaspoon vanilla extract
1/2 cup chopped raisins
2 tablespoons coconut, ground

In a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut.