Ingredients

Method

• 4 free-range eggs
• 110 g caster sugar
• 70 g cake flour
• 1 t cinnamon
• 1 t nutmeg
• 1 t allspice
• 1 large carrot, grated
• 2 t golden syrup
To make the filling
• 2 medium-sized carrots
• 1 cup milk
• 1 T clarified butter
• 100 g caster sugar or (½ cup) honey
• ½ t ground cardamom seeds
• 150 g fat-free Ayrshire yoghurt

Method

Ingredients

Preheat the oven to 180ºC.
Separate eggs then beat the yolks with  caster sugar, until pale and thick.
In a separate bowl, sift cake four, cinnamon, nutmeg and  allspice. Add the egg yolks and a large carrot, grated.
Beat the egg whites until soft peaks form. Gradually add  golden syrup until the egg whites are stiff .
Fold the egg-white mixture into the carrot mixture. Carefully spoon the batter into a lined and greased 30 x 20 x 3cm-deep baking tray, then bake for 15 to 20 minutes, or until golden brown.
Remove from the oven then quickly turn out on baking paper sprinkled with caster sugar. Roll up like a Swiss roll and allow to cool.
To make the filling, coarsely grate 2 medium-sized carrots then place in a small saucepan. Add milk then simmer slowly, until the liquid has evaporated.
Add clarified butter and fry until the carrot mixture starts to brown. Add caster sugar or  honey and finely ground cardamom seeds.
Allow to cool then add fat-free Ayrshire yoghurt.
Open the roll onto a flat surface then spread with the carrot filling.
Roll up carefully, dust with caster sugar and serve sliced.