Carrot and Cream Cheese Roulade
Ready in: 90mins
¾ cup plain flour
1 tsp baking powder
1½ tsp cinnamon
½ tsp nutmeg
1/8 tsp ground cloves
½ tsp salt
Zest of 1 orange
½ cup caster sugar
2 Tbsp vegetable oil
1 tsp vanilla extract
Cream Cheese Icing
¾ cup icing sugar
½ cup cream cheese, at room temperature
3 Tbsp butter, at room temperature
1 tsp vanilla extract
1 orange zest
¼ cup chopped nuts (optional, e.g. pistachios, almonds, pumpkin seeds)
¼ cup icing sugar
Preheat oven to 190oC. Line an oven tray (measuring about 25cm x 33cm) with baking paper and lightly grease the paper with oil or cooking spray.
In a medium bowl, sift flour, baking powder, spices and salt. Stir through orange zest. Set aside. Grate carrots until you have 2 cups worth.
Add eggs and sugar to a large bowl (or bowl of your stand mixer). Use electric beaters (or paddle attachment) to beat egg mixture on medium speed for about 3-4 minutes, until thick and creamy. Scrape bowl down with a spatula and beat in vegetable oil and vanilla. Fold in carrots and flour mixture slowly until just combined.
Spread batter out evenly on prepared tray and bake for 13-15 minutes, until top of roulade springs back when touched.
While roulade bakes, make the icing. Beat together all icing ingredients until light and fluffy, about 2 minutes. The mixture should be spreadable.
As soon as roulade has finished cooking, carefully lift paper and roulade off the tray and onto a cooling rack. Leave to cool for about 5 minutes. With the short end facing you, roll the roulade, with paper inside until completely rolled up. Allow to cool to room temperature for about 20-30 minutes on a cooling rack.
When the roulade has reached room temperature, gently unroll and spread with icing leaving a 1cm boarder then sprinkle with chopped nuts (if using). Re-roll the roulade, gently peeling away the baking paper. Tightly wrap the roulade in cling film and refrigerate for at least 30 minutes.
To serve, remove cling film and sprinkle roulade with icing sugar. Slice into 8-10 pieces and enjoy.
Tip: Be sure to allow the roulade to cool to room temperature before filling with icing. If you are hosting, you can make your roulade the day before, just keep wrapped up in the fridge and slice the next day.