Ingredients:

  • 3/4 cup (90g) All-Purpose Flour, sifted
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Fine Sea Salt
  • 4 Large Eggs, room temperature, separated
  • 1/3 cup (67g) Granulated Sugar
  • 1/4 cup (50g) Light Brown Sugar, packed
  • 1/4 cup (60ml) Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 cup (120g) Finely Grated Carrot, packed lightly
  • 1 1/2 cups Heavy Whipping Cream, cold
  • 1/2 cup Powdered Sugar, sifted
  • 1 teaspoon Bourbon Vanilla Bean Paste

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 15 x 10 inch jelly roll pan meticulously with parchment paper, ensuring the paper extends slightly up the sides.
  2. Whisk together sifted flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
  3. In a large bowl, whisk the egg yolks, granulated sugar, and brown sugar until pale and thick (ribbon stage). Whisk in the oil and vanilla extract.
  4. Gently fold the dry ingredients into the yolk mixture until just combined. Fold in the grated carrots; do not overmix.
  5. In a separate, very clean bowl, beat the egg whites until stiff, glossy peaks form.
  6. Lighten the carrot batter by folding in one-third of the egg whites gently. Then, carefully fold in the remaining whites in two additions until just incorporated, maintaining the airiness.
  7. Spread the batter evenly into the prepared pan. Bake for 12–15 minutes, or until the top springs back lightly when touched.
  8. Immediately invert the hot cake onto a clean kitchen towel that has been lightly dusted with powdered sugar. Peel off the baking parchment. Starting from a short end, gently and tightly roll the cake and towel together. Let cool completely in this rolled shape on a wire rack.
  9. For the filling, beat the cold heavy cream, vanilla paste, and powdered sugar until stiff peaks form. Be careful not to overwhip.
  10. Gently unroll the cooled cake. Spread the vanilla cream evenly over the sponge, leaving a small border. Roll the cake back up tightly and wrap it snugly in plastic wrap. Chill for at least 30 minutes to set before slicing.