Thanks to Bacofoil for this recipe.
Non-stick baking paper
125g grated carrot
3 medium eggs
115g caster sugar
25g brown sugar
1 tsp vanilla extract
25ml sunflower oil
1 orange, zest and juice
125g plain flour
½ tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
¼ tsp ground nutmeg
A pinch of salt
25g pecan nuts
2 tbsp extra caster sugar
Preheat the oven to 160ºC fan/180ºC/Gas 4. Line the swiss roll tin with the baking paper.
Grate the carrot and weigh before spreading on to kitchen paper.
Whisk the eggs and sugars for about five minutes. Fold in the vanilla extract, oil and zest from half the orange.
Mix the flour, baking powder, spices, salt and pecan nuts in a bowl then add half to the egg and sugar mixture. Fold gently. Add the rest of the dry ingredients and the carrots and fold to combine.
Pour into the lined tin and spread gently until even. Bake for 15 minutes.
Place a tea towel on the worktop. Place baking paper on top and sprinkle the caster sugar evenly.
Once the cake is cooked, tip it on to the sugared baking paper. Remove the baking tin and roll up the cake and baking paper. Leave wrapped in the tea towel until cool.
Beat together the cream cheese, butter, icing sugar and most of the remaining orange zest until smooth. Add the juice until the frosting has a soft spreading consistency. Chill until required.
When the cake is cool, carefully unroll but leave the baking paper and towel in place. Spread the frosting over the cake then roll again, and simply peel off the baking paper.
Transfer to a serving plate and sprinkle with a little more sugar and the rest of the orange zest. Chill before slicing.