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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


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


  1. Cake: Heat oven to 350 degrees F. Butter a jellyroll pan and line with wax paper.
  2. Sift together the flours, cornstarch, baking powder and cinnamon.
  3. 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.
  4. 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.
  5. Filling: In a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut.


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