Carrot Cake Roll

I love how fancy cake rolls look, but I'd never tried much more than the typical pumpkin roll at Christmas. This is a terrific variation and looks like it was much harder than it actually is! This recipe is also made with honey rather than processed sugar.

• Ready In: 35 mins
• Serves: 8

Ingredients

• Cake

• 2⁄3 cup all-purpose flour
• 2  tablespoons cornstarch
• 1  teaspoon baking powder
• 1⁄2 teaspoon ground cinnamon
• 3  eggs, separated
• 1⁄2 cup honey
• 1⁄2 teaspoon  lemon extract
• 1⁄2 teaspoon vanilla extract
• 1  cup  grated carrot
• 1⁄4 teaspoon cream of tartar

• Filling

• 8  ounces cream cheese, softened
• 2  tablespoons honey
• 1⁄2 teaspoon vanilla extract
• 1⁄2 cup  chopped raisins (optional)
• 2  tablespoons coconut

Directions

1. Preheat oven to 350°F
2. Spray a jellyroll pan with nonstick cooking spray, then line with wax paper or parchment paper.
3. Spray paper with more cooking spray.
4. Sift together the flour, cornstarch, baking powder and cinnamon.
5. In a medium bowl, beat the egg yolks until light and thick. Blend in honey, lemon and vanilla. Stir in dry ingredients until just blended. Stir in carrots. In a bowl, beat egg whites until foamy. Sprinkle in cream of tartar and beat until stiff peaks form. Stir about 1/4 of egg whites into batter, then fold in the rest. Spoon batter into pan. Bake for 12 to 15 minutes.
6. In a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut.
7. Sprinkle a towel with coconut. Loosen cake and turn onto towel, peel off wax paper. Roll cake up in towel and let stand for 1 minute. Unroll and let stand for 3 minutes, then roll up and let stand until cool. Unroll cake; remove towel. Spread with filling right to edges of cake. Re-roll cake.
8. Store in refrigerator.