Banana bread may have been the breakout star of the first lockdown but now we’re all pros at this, it’s time to move on with carrot cake. The perfect follow up to indulge your sweet tooth, it also has a welcome hint of healthy ingredients. This Swiss Roll version offers something different to your typical cake and is easy to make. Just remember to roll the cake while it’s still warm, so it will be more flexible and less likely to crack. Also, be careful not to overfill the cake, which means you may need to try some of the remaining filling straight from the bowl.

Carrot Cake Roll Recipe

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Ingredients:
For the cake
¾ cup flour
2 tsp ground cinnamon
1 tsp baking powder
½ tsp sea salt
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
3 large eggs
½ cup white sugar
2 Tbsp vegetable oil
1 tsp pure vanilla extract
3 medium carrots, shredded

For the filling
1 cup icing sugar
1 (250g) package cream cheese, softened
6 tbsp salted butter, softened
1 tsp pure vanilla extract

For the glaze drizzle
3 cups icing sugar
½ teaspoon vanilla extract
10-11 Tbsp milk

Method
1. Preheat oven to 190℃ and line a 38cm x 25cm Swiss roll pan (a high-sided pan) with baking paper, leaving a little overhang on each side.
2. In a medium bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg and cloves and whisk.
3. In a large bowl, combine eggs and sugar and whisk until combined.
4. To the eggs and sugar, add vegetable oil, vanilla extract and carrots and mix again until combined.
5. Pour the dry ingredients into the wet ingredients in the large bowl and fold, stirring until just combined.
6. Pour into the Swiss roll pan and spread into an even layer. Bake for 12 minutes (or until sponge is cooked) and remove the cake from the pan using the overhang on the sides.
7. Lay cake on a large wood cutting board and gently roll the cake lengthwise.
8. Carefully transfer the cake to a cooling rack and let cool completely.
9. To prepare the filling, combine icing sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.
10. Carefully unroll the cake and spread the filling onto the cake, allowing for a small gap on all edges.
11. Reroll the cake and wrap it tightly with cling wrap.
12. Chill in the fridge for 1 hour before serving.
13. When ready to serve, combine the glaze ingredients in a mixing bowl and whisk until smooth. Drizzle over the cake and slice.