https://www.copymethat.com/r/bAc4BVsqt/gluten-free-carrot-cake-roll/
135605131
non77BY
bAc4BVsqt
2024-05-19 21:35:28
Gluten Free Carrot Cake Roll
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Ingredients
- subheading: Gluten free carrot cake sponge:
- 3 US large/UK medium eggs, room temperature
- 75 g (¼ cup + 2 tbsp) light brown soft sugar
- 75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
- 25 g (2 tbsp) sunflower oil, or other neutral-tasting oil of choice
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 200 g (2 cups) finely grated carrots (about 3 to 4 medium carrots) (Note that the volume of grated carrots can vary widely based on how tightly you pack them into the measuring cup. For best results, weigh them using a kitchen scale.)
- 105 g (¾ cup + 2 tbsp) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)
- ¾ tsp xanthan gum (If your gluten free flour blend already contains xanthan gum, reduce the amount to ½ tsp.)
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- subheading: Cream cheese filling:
- 175 g (¾ cup) heavy/double cream, cold from the fridge
- 90 g (¾ cup) powdered/icing sugar, sifted
- 170 g (⅔ cup) cream cheese, cold from the fridge (If you’re using a firmer cream cheese (one that comes in block form, not in a tub), you can soften it at room temperature first to make it easier to incorporate.)
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- subheading: You will also need:
- 1 to 2 tbsp powdered/icing sugar, for dusting
Steps
Directions at theloopywhisk.com
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