Description
Carrot Cake Roll with Cream Cheese Frosting
Ingredients:
3 eggs
2/3 cup sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 cups shredded carrots
1 cup cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
In a large bowl, beat eggs and sugar until thick and pale. Mix in oil and vanilla.
In another bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
Gradually add to the egg mixture, stirring until just combined. Fold in shredded carrots.
Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes or until the cake springs back when touched.
Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Roll up the cake and towel together, starting with the narrow end. Cool on a wire rack.
For the frosting, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Unroll the cake, spread the frosting over the top, then re-roll without the towel. Chill before serving.
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