Swiss roll carrot cake with carrot jam and cream cheese filling

This is a carrot cake in form of a Swiss roll. The shape, cream cheese frosting and carrot jam makes it extra juicy and good.Swiss roll carrot cake with carrot jam and cream cheese filling, gluten free and low carb

Carrot jam:

5 dl grated carrot
½ lemon, zest and juice
2-3 tablespoons tagatose
½ teaspoon locust bean gum
Water

Mix everything in a saucepan and cook until the carrots are soft. Be careful so it doesn’t boil dry, fill with water gradually. When it’s almost done add some locust bean gum so it gets jam consistency. Set for cooling.Swiss roll carrot cake with carrot jam and cream cheese filling, gluten free and low carb

Swiss roll:

3 eggs
½ dl almond flour
½ dl coconut flour
1 teaspoon baking powder
1 teaspoon husk fiber
40 g butter or rapeseed oil
2 tablespoons tagatose
1 pinch of salt
1 teaspoons cinnamon
¼ teaspoon cardamom
4 dl finely grated carrot

Crack the eggs into a large bowl and whisk until the egg whites are well mixed with the yolk. Stir in the remaining ingredients and mix. Spread the batter out in a thin layer on a piece of baking paper. Bake in preheated oven at 150 degrees Celsius for approximately 15 minutes. Let the cake cool with a cloth or paper over so it doesn’t become dry and brittle before you are ready to roll.

Cream cheese frosting:

200 g cream cheese natural
1 tablespoon tagatose
½ vanilla pod, only the seeds
1 teaspoon lime or lemon juice
1 tablespoon sour cream
1 tablespoon softened butter

Whip the ingredients until it’s completely smooth and a little fluffy. Spread the cream on to the cake, then the jam. Roll up and serve.Swiss roll carrot cake with carrot jam and cream cheese filling, gluten free and low carb

2 comments

  1. Pingback: How to use Carrot Jam ? – Epicurious Journey

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