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–+ servings
Vegan Carrot Cake Swiss Roll Rulada cu morcovi

Carrot Cake Swiss Roll

If you love carrot cake, then you'll surely enjoy this unique reinterpretation - here's how to make the most delicious vegan carrot cake Swiss roll!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Choose Serving Size 6

Ingredients 

For the cake:

  • 2 cups carrots grated
  • ¾ cup flour
  • ½ cup coconut sugar
  • 4 Tbsp coconut yogurt
  • 1 tsp baking powder
  • 1 tsp ginger grated
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt

For the filling:

  • 6 oz vegan cream cheese unsalted (Creamy by Violife has a neutral taste)
  • ¼ cup vegan butter
  • 1 cup coconut sugar + 2 tsp cornstarch blended until turned into powder
  • 1 tsp vanilla extract

Instructions

  • In a bowl, cream the yogurt and 2/3 cup sugar then add 1 tsp of vanilla extract.
  • In a separate bowl, mix your dry ingredients (flour, baking powder, cinnamon, nutmeg, and salt).
  • Add the dry ingredients to the yogurt mixture and stir. Add the carrots and ginger.
  • Mix well and transfer to a greased and lined pan.
  • Bake at 170 degrees C for 10 minutes.
  • As soon as it comes out of the oven, turn in on a clean towel dusted with powdered coconut sugar.
  • Remove parchment paper.
  • Use the towel to help you roll your cake.
  • Refrigerate for 1 hour.
  • To make the filling, beat the vegan butter and cream cheese while gradually adding in powdered coconut sugar.
  • Add 1 tsp of vanilla at the end.
  • Unroll the cake, spread the filling, and roll it back.
  • Refrigerate for another 2 hours.