Carrot Cake Swiss Roll
If you love carrot cake, you'll adore this clever twist: a soft, spiced vegan sponge rolled around a tangy cream cheese filling. Ready in about 30 minutes of hands-on work, plus chilling.
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 coconut 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 grated carrots and ginger.
- Mix well and transfer to a greased and lined baking pan.
- Bake at 170 degrees C (340 degrees F) for 10 minutes.
- As soon as it comes out of the oven, turn it out onto a clean towel dusted with powdered coconut sugar.
- Remove the parchment paper.
- Use the towel to help you roll up the cake while it is still warm.
- Refrigerate for 1 hour.
- To make the filling, beat the vegan butter and cream cheese together while gradually adding the powdered coconut sugar.
- Add 1 tsp of vanilla at the end.
- Unroll the cake, spread the filling evenly, and roll it back up.
- Refrigerate for another 2 hours before slicing and serving.
Notes
Keep the rolled cake refrigerated and slice it chilled for the cleanest spirals. It stores well, covered, in the fridge for up to 3 days.