Ingredients:
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 carrots
1/4 teaspoon cream of tartar
8 ounces cream cheese, softened
2 tablespoons honey
1/2 teaspoon vanilla extract
1/2 cup chopped raisins (optional)
2 tablespoons coconut
Directions:
Preheat oven to 350 F
Spray a jellyroll pan with nonstick cooking spray, then line with wax paper or parchment paper.
Spray paper with more cooking spray.
Sift together the flour, cornstarch, baking powder and cinnamon.
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.
In a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut.
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.
Store in refrigerator.
Servings: 8
Time preparation: 15 min.
Time total: 35 min.