Carrot Cake Roll
Ingredients: 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 Directions: Cake: Preheat 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. This recipe for Carrot Cake Roll serves/makes 16 -------------------------------------------------------------------------------- [Non-text portions of this message have been removed]
