Is it Easter yet? This time I’m finally posting a recipe in advance of the occasion, unlike last time when I wrote a post for St. Patrick’s day a few hours before it ended.
I love Carrot Cake, but most recipes call for a cup of oil and I don’t like that. Cake = good. Oil = bad. This particular recipe has no oil, or butter, or shortening!! Yes, there’s fat in the cake recipe, but it comes from almonds, so it’s not that bad. In fact, this is a relatively (key word is relatively) healthy recipe. I lightened up the cream cheese filling, by using 0% Greek Yogurt. I guess any Greek Yogurt could be used, but Costco brand that I love is 0% and this is what I had in my fridge. I must say, the frosting turned out DE-LI-CIOUS!!! It was seriously good and my mind is already trying to come up with other recipes where I can use it, since I actually really dislike traditional butter-based frosting.
This recipe is one of a few that I saved from my George Brown College Baking courses. I made a few tweaks and changes, but I’m quite happy with it. This cake takes very little time to prepare, so give it a try. It’s really light and flavourful. There’s not a lot of sugar, there are a lot of carrots, so you could even say it’s healthy 🙂 Or not…
Carrot Cake Roll
For a baking sheet 10×15 inches
Eggs – 3 large
Sugar – 90 g
Salt – a pinch
Rum – 25 g
Vanilla extract – 2 g
Shredded carrots – 180 g
Flour – 35 g
Breadcrumbs – 50 g
Ground almonds – 65 g
Baking powder – 4 g
Cinnamon – 3 g
Nutmeg – 2g
—-Icing sugar for the roll, about 1/4 cup or less
For the cream cheese filling
Cream cheese, softened – 165 g
Icing sugar – 50 g
Plain greek yogurt – 200 g
Rum – a splash
– Pre-heat oven to 350F.
– Place eggs, sugar and salt in a heatproof bowl over simmering pot of water. Warm it up until sugar melts constantly mixing so that eggs do not cook.
– Take bowl off heat and whisk at high speed for 10 min. Mixture will become pale yellow, fluffy and will triple in volume.
– While eggs are mixing, in small bowl combine flour, breadcrumbs, ground almonds, baking powder, cinnamon, nutmeg and mix well.
– When eggs have tripled in volume, add vanilla, rum and mix for 30 seconds.
– Fold in flour mixture into eggs trying not to deflate mixture.
– Mix in carrots.
– Make sure that batter is still fluffy, but flour is fully incorporated.
– Line 10×15 inch baking sheet with parchment paper, spray with oil.
– Pour batter into the baking sheet and spread. It’ll be thin.
– Bake for 12-15 min depending on your oven.
– While cake is baking, take clean kitchen towel, lay it on kitchen table and sprinkle it with icing sugar, it’ll help prevent cake from sticking to towel.
– Turn baked cake onto icing sugar towel and roll like sushi. Rolling it while cake is still warm will keep it from drying out and cracking when it’s ready to be filled. Keep parchment paper on.
– Let cake cool for about 30-45 min.
– Meanwhile make filling. In medium bowl, whip cream cheese and icing sugar until light and fluffy.
– Add half greek yogurt and whip for a few minutes.
– Add rest of yogurt, rum and whip more until filling is smooth and creamy.
– When cake is cooled, unroll it, take parchment paper off, spread filling and re-roll taking kitchen towel off.
– Let cool in fridge for at least 1 hour.
– Serve sprinkled with some icing sugar on top.
– Make sure to grate carrots using smaller shredder. I used large end of my grater and although cake turned out delicious, it was a bit too “carroty” because of the texture of large pieces of carrots.
– You’ll notice that this recipe has breadcrumbs. To be honest, I’m not entirely sure why. I think it’s more for texture. I have a feeling that the recipe could be made gluten-free by only using almonds instead of breadcrumbs and flour; or, alternatively, substitute all flour instead of breadcrumbs. I haven’t tried it, but I think it could work.
– I used 11×16 inch baking sheet for my roll, as I don’t have 10×15, but it would definitely be better.