CARROT CAKE MIX ROULADE
I made a Swiss roll with my packet of cake mix. Filled with cream cheese icing.
- Cake:
- 1 x 500 g packet Golden Cloud carrot cake mix
- ½ cup raisins
- ½ cup chopped pecans
- 2 large eggs
- 225 ml water
- 100 ml sunflower oil
- pecans for garnish
- ground cinnamon
- Cream cheese icing:
- 500 g cream cheese
- 2 cups icing sugar
- 1 teaspoon vanilla essence
- 100 g butter, softened
Preheat the oven to 180ºC.
Add the cake mix, pecans and raisins in a mixing bowl and mix.
Whisk the eggs, oil and water separately in a jug.
Make a well in the middle of the dry ingredients and add the wet ingredients, mixing until well combined and a soft batter forms.
Line a Swiss roll sheet pan with baking paper and spray with spray and cook.
Spread the cake batter evenly on the baking paper.
Bake the roulade in the preheated oven for approximately 12 – 15 minutes, or until golden brown.
Dust a clean kitchen towel with icing sugar and turn the roulade out onto the towel.
Remove the baking paper and roll the roulade gently into a roll with the towel, whilst still warm.
Leave to cool completely.
To make the icing:
Add all the ingredients for the cream cheese icing in a mixing bowel and mix until smooth.
Gently unroll the roulade and evenly spread the cake with a layer of the cream cheese icing (± ½ the mixture).
Re-roll the cake with the icing, tightly into a roll and place on a serving plate.
Spread the rest of the cream cheese icing on the outside of the roulade and decorate with pecans and a sprinkle of cinnamon.
Recipe and photo: Maureen Rule
