Carrot roll

Ingredients:

Sponge cake

• Butter, room temperature, for greasing the pan
• 3/4 cup premium flour
• 1 teaspoon ground cinnamon
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 teaspoon fine salt
• 4 large eggs, room temperature
• 1 cup granulated sugar
• 0.5 cup finely grated carrots, 1 medium carrot (set aside the green stems)
• 1/4 cup powdered sugar + extra for dusting

Candied carrots

• 1 cup finely grated carrots, 2 medium carrots with greens
• 0.5 cup granulated sugar

Cream cheese frosting

• 2 packages of 220g cream cheese, room temperature
• 110 g butter, room temperature
• A pinch of fine salt
• 2 cups powdered sugar
• 2 tsp vanilla extract
• 1-2 teaspoons of milk
• Orange food coloring (gel)
• 1/4 cup chopped walnuts
• 1/4 cup dark raisins
• 1/4 cup light raisins
• 1 cup sweet coconut flakes
• Special equipment: small pastry spatula, orange gel food coloring, pastry bag with a small plain tip

Preparation:

1. Preheat oven to 190°C. For the biscuit: Grease a 32x45cm loaf pan with butter, line the bottom of the pan with parchment paper and generously grease the paper with butter and dust with flour.
2. In a small bowl, combine the flour, cinnamon, ginger, nutmeg, and salt. In the bowl of an electric mixer fitted with the paddle attachment, add the eggs and sugar. Beat on medium-high speed until light, fluffy, and thick, about 5 minutes. Reduce the mixer speed to low, add the carrots, then slowly fold in the flour mixture just until completely incorporated. Pour the batter into the prepared pan and spread it out evenly. Bake until the cake springs back when gently pressed, about 15 minutes.
3. While the cake is baking, place a clean, thin cotton towel on a flat surface and evenly sift 1/4 cup of powdered sugar onto it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, lift it by the edges and invert it directly onto the prepared towel. Remove the parchment paper. Carefully roll the warm cake and towel together along one of the short sides. Place the roll on a wire rack to cool completely.
4. Candied carrots. Combine the grated carrots, sugar, and 1/2 cup water in a small saucepan. Bring to a simmer over medium-high heat, stirring frequently, and cook until the carrots are bright orange, glossy, and almost dry, about 12 minutes. Transfer to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.)
5. Cream. Using a mixer on medium speed, beat the cream cheese, butter, and salt until smooth and creamy, about 3 minutes. Reduce the mixer speed to low and add the powdered sugar, vanilla, and 1 teaspoon of milk. Continue beating until fully combined, about 2 minutes. (Add an additional 1 teaspoon of milk if necessary; the mixture should be fluffy, not runny.) Increase the mixer speed to high and beat until fluffy, about 4 more minutes.
6. Assembly. Place 0.5 cups of cream in a small bowl. Carefully unroll the sponge cake on a cutting board, placing the towel underneath. Using a small offset spatula, spread half the remaining cream evenly over the cake. Sprinkle walnuts and dark and light raisins evenly over the top, spreading everything to the very edges. Place a teaspoon of candied carrots on top of the cream. Carefully roll the cake up again, using the towel as a guide. Place it on a serving platter. Brush the sides and ends with the remaining cream and sprinkle the entire surface with coconut flakes.
7. Add 2-4 drops of orange food coloring to the reserved 0.5 cups of frosting and mix well. Transfer the colored frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly across the center of the roll and garnish each carrot with a small sprig of carrot greens. Refrigerate the roll for about 2 hours to set completely.