Swiss roll
2 eggs
85 g Dansukker Granulated Sugar
40 g Dansukker Brown Sugar
50 ml cooking oil or rapeseed oil
120 g plain flour
5 g baking powder
5 g bicarbonate of soda
3 g ground cardamom
3 g ground ginger
3 g ground cinnamon
150 g finely grated carrots

Frosting
50 g butter at room temperature
60 g Dansukker Icing Sugar
5 g Dansukker Vanilla Sugar
200 g cream cheese
zest of 1 lime
20 ml lime juice

Decoration
lime zest

Set the oven temperature to 200°C with fan.

Beat the eggs and sugar until fluffy. Add the oil. Mix together the flour, baking powder, bicarbonate and all the spices and fold into the egg mixture.

Rinse, peel and finely grate the carrots. Fold them into the mixture and stir until smooth.

Bake the Swiss roll in a baking sheet with parchment paper in the centre of the oven for about 5-7 minutes until the cake is baked through.

Sprinkle a sheet of parchment paper with sugar and lay it on a tea towel.

Remove the Swiss roll from the oven and turn it out immediately onto the sugar-sprinkled parchment paper. Remove the parchment paper that the cake was baked on and roll the cake up in the tea towel to help prevent it from cracking. Allow to cool completely.

Prepare the frosting. Beat the butter for a couple of minutes. Add the icing sugar and vanilla sugar and whisk together. Fold in the cream cheese and beat the frosting thoroughly. Add the lime zest and lime juice.

Spread the filling over the cold cake and roll it up to make a Swiss roll. Cut the Swiss roll into slices before serving.