Gluten Free Carrot Cake Roll
Ingredients
- 3 large eggs (room temperature)
- 3/4 cup + 2 tbsp light brown sugar (75g)
- 3/4 cup + 2 tbsp caster or granulated sugar (75g)
- 2 tbsp sunflower oil or other neutral-tasting oil
- 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
- 2 cups finely grated carrots (about 3-4 medium carrots)
- 3/4 cup + 2 tbsp plain gluten-free flour blend (105g)
- 3/4 tsp xanthan gum (Reduce to 1/2 tsp if your flour blend contains xanthan gum)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- Cream Cheese Filling:
- 3/4 cup heavy cream (175g, cold)
- 3/4 cup powdered sugar (90g, sifted)
- 2/3 cup cream cheese (170g, cold)
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- You'll Also Need:
- 1-2 tbsp powdered sugar for dusting
Instructions
- Preheat the oven to 350ºF (180ºC) and line a 10x15-inch (25x38cm) rimmed baking sheet with parchment paper.
- In a stand mixer with the whisk attachment or using a hand mixer with double beaters, whisk together the eggs, light brown sugar, and caster or granulated sugar until pale, thick, fluffy, and tripled in volume (about 5-7 minutes on high speed).
- Add the oil, vanilla, and grated carrots, gently folding them in with a rubber spatula until evenly distributed.
- Sift in the gluten-free flour blend, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Gently fold until you get a smooth, fluffy batter with no flour clumps. Be careful not to overmix.
- Transfer the batter to the prepared baking sheet and smooth it into an even layer. Tap the sheet on the counter to level the batter and remove any air pockets.
- Bake for 12-14 minutes until risen, golden, and spongy to the touch. Test with a toothpick for doneness.
- Immediately after removing from the oven, dust the sponge with powdered sugar. Cover with a clean tea towel and then aluminum foil, allowing it to cool to room temperature.
- For the cream cheese filling, whip the heavy cream, powdered sugar, cream cheese, and vanilla until smooth and fluffy.
- Once the sponge has cooled, spread the cream cheese filling evenly over it.
- Carefully roll up the sponge from the short side, using the parchment paper to help. Chill in the refrigerator for at least 1 hour before serving.
- Dust with powdered sugar before slicing and serving. Enjoy your delicious gluten-free carrot cake roll!
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