As I’ve said before, people love carrot cake and, being one of those people, I decided to put a spin on it. Not that it needed it, mind. This is super good though, and the orange-infused cream cheese filling really sets it off so I beseech you to try it. Make one for yourself and make one for a friend because it makes a really good gift!
Carrot Cake Roulade
Makes 10 slices
for the sponge
- 110g self-raising flour, sifted
- ½ teaspoon mixed spice, sifted
- ½ teaspoon ground ginger, sifted
- 10g desiccated coconut
- 110g dark brown soft sugar
- 2 medium eggs
- 110ml (100g) sunflower oil
- 110g grated carrot
- 35g sultanas
for the filling
- 200g full-fat cream cheese
- 30g caster sugar, plus extra to dust
- 100ml double cream
- finely grated zest of 1 orange
Make the sponge: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a 23x33cm swiss roll tin (or baking tray with a rim) and line with non-stick baking paper.
Combine the flour, spices and coconut in a bowl and set aside. In a mixing bowl beat the sugar and eggs with a balloon whisk until smooth, then mix in the oil. Stir in the carrot and sultanas (still using the whisk), then mix in the dry ingredients until they are evenly mixed in. Transfer to the lined tin, spread evenly and bake in the oven for 12-15 minutes until risen, brown and springy to the touch. Leave to cool in the tin on a wire rack.
Assemble the roulade: assemble as soon as the sponge is cool (leave it too long and the sponge will crack excessively when it’s rolled). Beat the soft cheese and sugar together in a medium-sized bowl (either using an electric mixer or by hand with a whisk) until smooth then add the cream and orange zest and beat again until it holds its shape.
Cut a sheet of non-stick baking paper just bigger than the sponge and dust with caster sugar. Spread the filling evenly over the sponge using a palette knife, leaving a 2cm margin along one of the shorter ends. Starting from the end with the margin, roll up the roulade to encase the filling using the paper to help. Chill in the fridge until ready to serve, slicing into 2cm wide slices. The roulade will keep in the fridge for a couple days wrapped well in foil.