Carrot Cake Roll

What you need:

For the cake:

    • 3 eggs
    • 2/3 cup granulated sugar
    • 1 tsp. vanilla extract
    • 1/2 tsp. salt
    • 1 tsp. baking powder
    • 1 tsp. ginger
    • 1/4 tsp. nutmeg
    • 2 tsp. cinnamon
    • 3/4 cup flour
    • 2 cups shredded carrots (about 2 medium carrots, pat dry)
    • Powdered sugar

For the filling:

    • 6 oz. cream cheese, at room temp
    • 4 Tbsp. unsalted butter, at room temp
    • 2 cups powdered sugar
    • 1 tsp. vanilla
    • Powdered sugar

Directions:

    1. Beat eggs on high speed for 5 minutes until they are dark yellow and frothy. Add sugar and vanilla and beat.
    2. In a medium bowl, whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour.
    3. Stir dry ingredients into wet until just combined. Then stir in carrots.
    4. Spread onto a foil-lined (or parchment paper-lined), greased jelly roll pan (10-inch x 15-inch) into a thin layer.
    5. Bake in a preheated 350 degree oven for 9 to 11 minutes or until done.
    6. Meanwhile, sprinkle powdered sugar onto a clean kitchen towel.
    7. When cake is done, turn it out onto the towel and remove foil.
    8. Roll up tightly in the towel starting on the short end.
    9. Let cool for one hour rolled in the towel.
    10. To make filling: beat butter and cream cheese together until smooth.
    11. Add powdered sugar and vanilla. Beat until smooth.
    12. Unroll cake from towel and spread filling evenly. Then reroll cake.
    13. Chill in refrigerator for 30 minutes to an hour to firm up.
    14. Dust with additional powdered sugar and slice to serve.

Recipe from Crazy For Crust

Posted on Fantastical Sharing of Recipes