Carrot cake roulade with candied walnuts

Directions

• Step 1 Preheat oven to 200C/180C fan-forced. Grease a 25cm x 30cm swiss roll pan and line with baking paper. Sift the flour and mixed spice 3 times.
• Step 2 Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until thick and glossy. Add the egg yolks, 1 at a time, beating until combined. Beat for 5 minutes or until thick and pale. Pour the hot milk down the side of the bowl and sift the flour mixture over the top. Use a spatula to gently fold together until just combined. Sprinkle over the carrot and gently fold through. Pour onto the prepared pan and level the surface with a spatula. Bake for 8-10 minutes or until golden and springy to touch and a skewer inserted into the centre comes out clean.
• Step 3 Place a piece of baking paper on a clean bench and sprinkle evenly with the icing sugar and cinnamon. Turn the cooked cake out onto the sugar and cinnamon. Peel away the paper that was lining the pan. Carefully roll up the cake, starting at a short side. Set aside on a wire rack to cool completely.
• Step 4 Meanwhile, beat the cream cheese, sugar and cinnamon with an electric mixer until smooth. Stir through the Sunbeam raisins. Set aside.
• Step 5 To make the candied walnuts, place the sugar in a large frying pan over medium heat. Shake the pan over the heat until the sugar melts and becomes golden. Add the butter and swirl the pan until melted. Add the Sunbeam walnuts and toss to coat well. Transfer to a tray lined with baking paper. Set aside to cool. Coarsely chop.
• Step 6 Unroll the cake, spread evenly with the cream cheese mixture and then re-roll. Serve sprinkled with the candied walnuts and cut into slices.
  
  Recipe courtesy of taste.com.au
  Serving size 8