Carrot-Pineapple Jam
- In a small pot, bring all of the ingredients to a boil. Simmer over medium-low heat for 10 minutes or until the jam is thick and syrupy, stirring regularly. Transfer to a bowl and let cool. Cover and refrigerate until completely chilled, about 2 hours.
Cake
- Meanwhile, with the rack in the middle position, preheat the oven to 375°F (190°C). Line an 18 x 13-inch (46 x 33 cm) baking sheet with parchment paper, letting it hang over two sides. Generously butter and flour the paper and the sides of the baking sheet that are not lined with parchment paper.
- In a bowl, combine the flour, baking powder, spices and salt. Set aside.
- In another bowl, whisk the eggs, brown sugar and vanilla with an electric mixer until the mixture has tripled in volume and falls from the beaters in a ribbon, about 10 minutes (using a stand mixer is preferable). With the machine running on low speed, gradually add the oil.
- Sift the flour mixture over the egg mixture and gently fold in using a whisk (see Chef’s tip). Spread the batter out evenly on the baking sheet.
- Bake for 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 1 hour.
Candied Pecans
- Meanwhile, in a small pot, bring the brown sugar and water to a boil. Add the pecans. Reduce the heat to medium and cook, stirring constantly with a wooden spoon, until the brown sugar becomes grainy and coats the pecans, about 2 minutes. Remove from the heat and continue to stir for 1 minute.
- Transfer the pecans to a plate and let cool completely, about 30 minutes.
Cream Cheese Frosting
- In a bowl, cream the cream cheese and butter with an electric mixer. With the machine running on low speed, gradually add the icing sugar until the frosting is smooth and creamy.
Assembly
- Turn the cake out onto a sheet of parchment paper (this will help to roll up the cake). Delicately remove the parchment paper from the surface of the cake.
- Cut the two long sides of the cake slightly to straighten them out. Spread the carrot-pineapple jam over the surface of the cake. Starting at one of the short ends, roll up the cake. Place on a serving dish, seam-side down. Cover the entire cake with the cream cheese frosting. Garnish with the candied pecans, white chocolate shavings and orange zest. The yule log will keep for 3 days in the refrigerator. Let sit out at room temperature before serving.
Chef’s tip
In order to stir in the flour without deflating the batter, using a whisk is more efficient than a spatula. The batter will be less lumpy and will keep its volume.
This is no ordinary yule log! We’re taking classic carrot cake flavours and transforming them into an elegant snow-white dessert, perfect for the holidays.