Gluten-Free Carrot Pumpkin Roll Cake with Cream Cheese Filling
Gluten-Free Carrot Pumpkin Roll Cake with Cream Cheese Filling is moist, naturally sweetened, and baked with carrot pulp after juicing . It’s a perfect way to use the carrot pulp while enjoying all Fall flavors with cream cheese with raisins filling.
1½ccarrot pulp from juicingor finely grated carrots
1ccooked and mashed butternut squashor canned pumpkin pureé (see note below)
1½cgluten free flour (cassava, almond, and coconut flour mix)I used King Arthur Paleo Baking Flour for this recipe
3teaspoonground cinnamondivided
1teaspoonground ginger
½teaspoonground nutmeg
¼teaspoonground allspice
1teaspoonaluminum free baking powder
½teaspoonsea salt
1tablespoonghee
10oz. cream cheese
1craisins
Instructions
In a large mixing bowl, mix the eggs for two minutes, using a hand held mixer or a standing mixer. Add the maple syrup, 1 teaspoon vanilla extract, and molasses to the eggs and mix. Add the carrots and pumpkin puree to the bowl. Mix well with a spatula and set aside.
In a medium mixing bowl, add the gluten-free flour, ground cinnamon, ground ginger, ground nutmeg, ground allspice, baking powder, and salt. Whisk the dry ingredients together.
Preheat the oven to 375°F
Line a 9" x 13" sheet pan with parchment paper. Brush the parchment paper with ghee and set aside.
Add the dry ingredients to the bowl with the wet ingredients and fold them in with a spatula. Mix them well into a 'wet' dough. The consistency of the dough should be like hummus.
Spread the dough on the greased sheet pan with a silicone spatula. The dough should be about ½" thick. Leave spaces around the sheet pan. (see the video)
Bake in the middle rack of the oven for 30 minutes. If you have a convection oven, it may take 20-25 minutes. The roll cake is done when you touch the middle of the pan with your finger and the top of the dough is springy. The dough should not dry out or crack.
Meanwhile, in a small mixing bowl, mix the cream cheese with 2 teaspoon maple syrup, 1 teaspoon vanilla extract and ground cinnamon, using a hand held blender. Add the raisins and mix them well. Set aside in the room temperature.
When the roll cake is done, take the pan out of the oven, lift the cake on the parchment paper onto a cooling rack and cool for 30 minutes.
When the roll cake is cool to the touch, spread the cream cheese and raisin filling evenly on top of the cake. Using the parchment paper as a guide, roll the cake like a sushi roll until the end of the cake. Watch the video to see how it's done.
Wrap the roll cake with the parchment paper and cool in the refrigerator for 30 minutes.
When the roll cake is firm, place the roll on the cutting board. Unwrap the parchment paper, slice the cake with a sharp knife. Wipe the knife after each slice and slice the rest of the cake.
If you'd like, sprinkle with confectioners sugar before serving or you can serve it plain.
Enjoy!
Video
Notes
You can use finely grated carrots if you don't have carrot pulp.
You can use canned pumpkin pureé but make sure it's not diluted with water. Otherwise, the cake will be too wet.