Carrot cake roll with low-fat cream cheese filling

I was planning to do this post yesterday, and I ended up pushing it as you can see till now. Do you ever experience those days when you don't feel like cooking or blogging or for that matter, even thinking about food? That is exactly where I was.
I was even contemplating doing a one line write-up which I finally decided against in the best interest of this blog and my readers. How boring would that have been?

I don't know where or what I was looking up for inspiration, but I ended up watching this Tamil movie "Kuselan" with Rajinikanth in it (time that I was supposed to blog.) Not a very good idea. There was about 20 min of story in the whole 3 hour movie.
Like somebody had done a post in a hurry! Exactly what I was working against.
I watched the movie in like an hour, I just had to run through most parts of it, and I did not miss a thing. I regretted not cooking or blogging by the time it was over! It seemed a much more inviting alternative at the end of all this.

That is exactly how I end up sharing these cute looking carrot rolls filled with low-fat cream cheese frosting.
My last post was a savory carrot muffin, and now I have baked up a sweet carrot cake roll. I know, it is a lot of carrots in one week, but I really do like them, next only to the bunnies.
I have adapted this recipe from "cdkitchen" with very few changes.
I tried to color the cream cheese filling with a nice light orange but it turned against me. I used whole wheat pastry flour and it kinda blended in with that color. So the nice twirls may not be that clear in my picture. So if you plan to make this, just leave the cream cheese to its natural color. So, that way it gives a nice contrast against the cake.
So here it is...

Carrot cake roll with low-fat cream cheese filling

Ingredients:

Whole wheat pastry flour - 2/3 cup
Cornstarch - 2 tbsp
Baking powder - 1/2 tsp
Cinnamon - 1/2 tsp
Eggs- 3 separated
Honey - 1/2 cup
Vanilla extract - 1/2 tsp
Grated carrots - 1 cup loosely packed
Cream of tartar - 1/4 tsp

Cream cheese filling:

Low-fat Cream cheese - 8 oz tub
Honey - 2 tbsp
Vanilla extract - 1/2 tsp
Chopped raisins - 1/2 cup
Coconut flakes - 2 tbsp

Method:

Filling: In a mixing bowl, with a help of a hand blender beat the cream cheese until fluffy. Next add the honey, vanilla extract, raisins and coconut. Set aside.

Cake: Preheat oven to 350 degrees F.

Line a jellyroll pan with wax paper. And grease.

Mix together the flour, cornstarch, baking powder and cinnamon.

Beat the egg yolks with a hand blender until light, creamy and till the volume increases. Mix in the honey and vanilla.

Toss in the dry ingredients just until incorporated. Do not over mix.

With a rubber spatula, fold in the grated carrots.

In a bowl, beat egg whites with cream of tartar till it forms stiff peaks.

Stir about 1/4 of egg whites into batter first, then fold in the rest. Pour batter into pan. Bake for 12 to 15 minutes or till done.



Sprinkle a towel with coconut flakes. 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. I guess this process kind of gives the flexibility to the cake in itself.

Spread with filling right to edges of the cake.



Re-roll cake.
Let the log sit for a few minutes, and then cut into one inch thick slices and serve.



This is off to Ruth's Bookmarked event