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!
Ingredients
- For the cake:
- 2 cups grated carrots
- ¾ cup flour
- ½ cup coconut sugar
- 4 Tbsp coconut yogurt
- 1 tsp baking powder
- 1 tsp grated ginger
- 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.
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