Ingredients
Units
Scale
For the cake:
- 1 cup AP flour, sifted
- 1 teaspoon baking powder
- Pinch of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh nutmeg
- 1 egg
- 1 cup sugar
- 1/3 cup water
- 1 teaspoon vanilla
- 3 egg whites
- 3/4 cup shredded carrots
For the frosting:
- 1 cup (8 ounces) cream cheese
- 6 tablespoons unsalted butter, softened
- 1 1/2-2 cups confectioner's sugar
- Zest of 1 small orange
- 1 teaspoon vanilla
- 3/4 cup toasted sweetened coconut, for topping
Instructions
- Preheat oven to 350 degrees F. Line a 18" x 13" baking sheet with parchment paper and set aside.
- In a large bowl, sift together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a medium bowl, beat whole egg and sugar together until whipped and pale yellow. Add water and vanilla, whip again until incorporated. Set aside.
- In a separate large bowl, beat egg whites until stiff peaks form.
- Add the whipped whole egg mixture to the dry ingredients, folding gently until smooth.
- Fold in the beaten egg whites until incorporated.
- Pour the batter onto the prepared baking sheet. Bake for about 10 minutes until the cake springs back when gently touched and slightly golden.
- Let cool for 1 minute. Dust the cake with powdered sugar then gently roll it as pictured above. Wrap the cake in a slightly damp cloth and set aside while preparing the coconut topping and frosting.
- In a medium pan, lightly toast the sweetened coconut until golden, tossing regularly so it doesn't burn. Remove from heat immediately and transfer to a glass bowl. Set aside.
- In a medium bowl, whip cream cheese and butter. Add sugar, orange zest, and vanilla. Beat until a thick and smooth frosting comes together. It's it's still too soft, add more confectioner's sugar, ¼ cup at a time.
- In a pan over medium heat, gently toast the sweetened coconut, tossing regularly until the flakes are golden. Remove from heat and set aside for topping the cake.
- Once the cake is completely cooled, carefully unroll it. Spread the cream cheese frosting evenly over the entire cake. Then gently re-roll the cake, peeling back the parchment paper as pictured above.
- Spread the remaining frosting over the roll cake and sprinkle generously with the toasted coconut. Chill in the refrigerator to set, but remove it about 15-20 minutes before serving. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
