Carrot cake roulade with candied walnuts

Carrot cake roulade with candied walnuts

0:30 Prep 0:10 Cook 8 Servings Challenging
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Taste.com.au
For a twist on a classic recipe, roll up carrot cake with sweet cream cheese
filling and top with candied walnuts. Proudly brought to you by Sunbeam Raisins and
taste.com.au.

Featured in Carrot cake recipes, Easy dessert recipes

YOUR LOCAL PRICING

Looks like your closest store is Coles Canberra Civic 2601 Change location

$28kgWalnuts Loose image

Walnuts Loose approx. 100g

$28.00 per 1kg

$2
50
eaCHANTENAY CARROTS PREPACK image
CHANTENAY CARROTS PREPACK 375g

$6.67 per 1kg

INGREDIENTS
3/4 cup self-raising flour
1 teaspoon mixed spice
3 eggs, at room temperature, separated
1/2 cup caster sugar
2 tablespoons hot milk
45g finely grated carrots
2 tablespoons icing sugar
1 teaspoon ground cinnamon
FILLING
375g cream cheese, softened
1 1/2 tablespoons caster sugar
3/4 teaspoon ground cinnamon
1/3 cup Sunbeam Raisins, chopped
CANDIED WALNUTS
1/3 cup caster sugar
20g butter
1 cup Sunbeam Walnuts
Select all ingredients
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METHOD
Step 1
Preheat oven to 200C/180C fan-forced. Grease a 25cm x 30cm swiss roll pan and line
with baking paper. Sift the flour and mixed spice 3 times.
Step 2
Using an electric mixer, beat the egg whites in a large bowl until soft peaks form.
Gradually beat in the sugar, 1 tablespoon at a time, until thick and glossy. Add
the egg yolks, 1 at a time, beating until combined. Beat for 5 minutes or until
thick and pale. Pour the hot milk down the side of the bowl and sift the flour
mixture over the top. Use a spatula to gently fold together until just combined.
Sprinkle over the carrot and gently fold through. Pour onto the prepared pan and
level the surface with a spatula. Bake for 8-10 minutes or until golden and springy
to touch and a skewer inserted into the centre comes out clean.
Step 3
Place a piece of baking paper on a clean bench and sprinkle evenly with the icing
sugar and cinnamon. Turn the cooked cake out onto the sugar and cinnamon. Peel away
the paper that was lining the pan. Carefully roll up the cake, starting at a short
side. Set aside on a wire rack to cool completely.
Step 4
Meanwhile, beat the cream cheese, sugar and cinnamon with an electric mixer until
smooth. Stir through the Sunbeam raisins. Set aside.
Step 5
To make the candied walnuts, place the sugar in a large frying pan over medium
heat. Shake the pan over the heat until the sugar melts and becomes golden. Add the
butter and swirl the pan until melted. Add the Sunbeam walnuts and toss to coat
well. Transfer to a tray lined with baking paper. Set aside to cool. Coarsely chop.
Step 6
Unroll the cake, spread evenly with the cream cheese mixture and then re-roll.
Serve sprinkled with the candied walnuts and cut into slices.