Who doesn't love carrot cake? And this version with creamy cheesecake filling will NOT disappoint!
1 cup pecans (120g)
6 eggs, at room temperature, separated
¼ cup brown sugar, firmly packed
½ cup caster sugar
2 teaspoons ground cinnamon
1 cup coarsely grated carrot (160g carrot)
Pure icing sugar, to decorate
250g cream cheese, chopped, at room temperature
1 cup pure icing sugar, sifted
1 teaspoon lemon juice
Lightly grease a 26cm x 32cm Swiss roll pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Process pecans in a food processor until finely crushed. Remove.
Beat egg yolks, brown sugar and ¼ cup of the caster sugar in a small bowl of an electric mixer until thick and creamy. Transfer to a large bowl. Fold in pecans, cinnamon and carrot.
Beat egg whites in same, clean bowl of electric mixer until soft peaks form. Gradually add remaining caster sugar, beating until firm peaks form.
In two batches, fold egg whites into egg yolk mixture until combined. Pour into prepared pan. Spread evenly into corners.
Cook in a moderate oven (180C) for about 18 minutes, or until golden brown and sponge springs back when lightly touched. Remove. Stand in pan for 5 minutes. Turn out onto sheet of greased baking paper. Working from one long side, roll up firmly. Stand for 5 minutes. Un-roll sponge. Cool completely.
To make filling, beat cheese in small bowl of an electric mixer until creamy. Add sugar. Beat on low speed until smooth. Beat in juice.
Spread filling evenly over sponge, leaving a 1cm border around edges. Roll up from one long side. Place cake on a serving plate. Refrigerate for 2 hours.
Dust sifted icing sugar over roll. Serve cut into slices.
TIP! Roll can be refrigerated for up to several hours, but needs at least 2 hours for the filling to become firm enough so it cuts easily