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