Carrot Cake Roll (Print Version)
# Ingredients:
01 -
3 eggs.
02 -
2/3 cup granulated sugar.
03 -
1 teaspoon vanilla extract.
04 -
1/2 teaspoon salt.
05 -
1 teaspoon baking powder.
06 -
1 teaspoon ginger.
07 -
1/4 teaspoon nutmeg.
08 -
2 teaspoons cinnamon.
09 -
3/4 cup flour.
10 -
2 cups shredded carrots (2 medium carrots).
11 -
Powdered sugar for rolling.
12 -
6 ounces cream cheese, room temperature.
13 -
4 tablespoons butter, room temperature.
14 -
2 cups powdered sugar.
15 -
1 teaspoon vanilla extract.
16 -
Powdered sugar for dusting.
# Instructions:
01 -
Heat oven to 350°F.
02 -
Line 10x15" jelly roll pan with foil, spray with cooking spray.
03 -
Beat eggs for 5 minutes until frothy.
04 -
Beat in sugar and vanilla.
05 -
Mix salt, baking powder, ginger, nutmeg, cinnamon, and flour separately.
06 -
Stir the dry ingredients into the wet ingredients.
07 -
Fold in the shredded carrots.
08 -
Spread the mixture in a thin layer in the prepared pan.
09 -
Bake for 9-11 minutes.
10 -
Prepare a towel with powdered sugar for rolling.
11 -
Turn the hot cake onto the towel and remove the foil.
12 -
Roll the cake in the towel starting from the short end.
13 -
Cool the rolled cake completely for 1 hour.
14 -
Beat butter and cream cheese until smooth.
15 -
Add powdered sugar and vanilla to the filling mixture.
16 -
Unroll the cooled cake and spread the filling evenly.
17 -
Re-roll the cake tightly.
18 -
Chill the cake for 30-60 minutes.
19 -
Dust the cake with powdered sugar before serving.
# Notes:
01 -
Roll the cake while hot for best results. Can be frozen up to 1 month.