Carrot Cake Roll

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2/3 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 3 eggs, separated
• 1/2 cup honey
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 1 cup grated carrot
• 1/4 teaspoon cream of tartar
• 8 ounces cream cheese, softened
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped raisins (optional)
• 2 tablespoons coconut

Recipe

• 1 preheat oven to 350°f
• 2 spray a jellyroll pan with nonstick cooking spray, then line with wax paper or parchment paper.
• 3 spray paper with more cooking spray.
• 4 sift together the flour, cornstarch, baking powder and cinnamon.
• 5 in a medium bowl, beat the egg yolks until light and thick. blend in honey, lemon and vanilla. stir in dry ingredients until just blended. stir in carrots. in a bowl, beat egg whites until foamy. sprinkle in cream of tartar and beat until stiff peaks form. stir about 1/4 of egg whites into batter, then fold in the rest. spoon batter into pan. bake for 12 to 15 minutes.
• 6 in a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut.
• 7 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.
• 8 store in refrigerator.