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. 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.