Carrot Cake Roll

 

Makes one 15-inch long rolled cake, serves 8-10

 

Carrot Cake Roll - Ingredients:

 

15x10 inch jelly roll pan

 

Carrot Cake Roll - Cake:

 

1 1/2 cups organic whole wheat pastry flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

1 tsp ginger

1/8 tsp nutmeg

1 1/4 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and 2 cups of the soaking water reserved

1/4 cup almond butter

1 Tbsp pure vanilla extract

1 cup shredded carrots

2 Tbsp apple cider vinegar

 

 

Carrot Cake Roll - Filling:

 

1 15 oz can full-fat organic coconut milk, chilled

1/2 cup raw cashew butter

1/4 cup maple syrup

1 tsp pure vanilla extract

1/4 tsp sea salt

1/4 tsp cider vinegar

3/4 cup melted coconut butter (warmed to liquid)

 

Frosting:

 

1 cup full-fat organic coconut milk, chilled

1/2 cup mashed banana

1/2 cup raw cashew butter

1/4 cup maple syrup

1 tsp pure vanilla extract

1/4 tsp sea salt

1/4 tsp cider vinegar

3/4 cup melted coconut butter (warmed to liquid)

 

 

Carrot Cake Roll - Directions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

 

Line a jellyroll pan that is 15 by 10 inches with parchment paper.

 

Grease the parchment paper and the pan's sides lightly to keep the cake from sticking.

 

Combine the flour, baking soda, baking powder, spices, and sea salt in a big bowl.  Set aside.

 

Blend together the dates, almond butter, vanilla extract, and water that was set aside. Process till smooth. Stir until fully incorporated after adding the blended mixture to the flour mixture. Incorporate the carrots and whisk until bubbles form after adding the cider vinegar.

 

When a tester placed into the centre comes out clean, bake the cake batter for 15 to 20 minutes in the prepared pan.

 

Let the cake cool completely.

 

 

Put all of the filling ingredients in a high-speed blender and blend until extremely smooth. Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may require up to 45 minutes, depending on the temperature.  When it's prepared, store it in the fridge until you're ready to assemble.

When the cake is ready to be assembled, distribute the filling over the top and roll it up jellyroll style, starting with the short side and rolling with the parchment paper to help you.  Take caution not to let it break, but don't worry if it does crack when rolling. Just resume rolling.  After rolling, let it rest in the freezer for a few hours before applying the exterior icing.

 

All of the ingredients for the frosting should be combined in a high-speed blender and blended until very smooth.  Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may require up to 45 minutes, depending on the temperature.  When it's ready, refrigerate until the right time to frost.  After covering the outside of the cake with icing, serve!

 

 

 

Store covered in the refrigerator for up to 1 week.